Cookie-Clad Peg Delights

Cookie-Clad Peg Delights are an enchanting treat that combines the crispiness of delicate pastry with a luscious vanilla cream filling. These cookies are crafted by wrapping dough around small clothespins to create charming cookie “shells,” which are then filled with a rich, smooth vanilla cream.

Perfect for special occasions or a delightful dessert, these treats are sure to impress with their unique presentation and delicious flavor.

Cookie-Clad Peg Delights

Ingredients

½ cup chilled unsalted butter

2 teaspoons granulated sugar

1 egg yolk

1 ¼ cup all-purpose flour

1 dash of salt

5 tablespoons water

Filling:

¾ cup granulated sugar

¼ cup flour

1 cup milk

1 cup room temperature unsalted butter

1 teaspoon vanilla extract

1 dash of salt

Instructions

Pastry Preparation:

In a food processor, combine the chilled butter, sugar, egg yolk, flour, and a pinch of salt. Pulse until the mixture is uniformly blended.

Gradually add the water and pulse until the dough forms a cohesive ball.

Transfer the dough to a floured surface and gently knead until it is slightly tacky but not sticky.

Divide into two portions and wrap each in plastic wrap.

Refrigerate the wrapped dough for 1-2 hours.

Baking the Pastry:

Preheat your oven to 375°F (190°C). Wrap small clothespins in aluminum foil.

Roll out one portion of the dough on a floured surface into a 12×8 inch rectangle. Trim the edges to straighten and cut into 1-inch strips.

Wrap each strip around a prepared clothespin, ensuring a ¼ inch overlap. Arrange on a parchment-lined baking sheet with the ends facing down. Repeat with the remaining dough.

Bake for 18-20 minutes, or until the pastries are lightly browned.

Allow the cookies to cool for 2-3 minutes before gently removing the clothespins. Let them cool completely on a wire rack.

Vanilla Cream Filling:

In a saucepan, whisk together flour, sugar, and milk. Cook over medium heat, whisking constantly until the mixture thickens, about 10 minutes.

Remove from heat and transfer to a heat-proof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 40 minutes.

Using a stand mixer, beat the room temperature butter with the whisk attachment for about 8 minutes until light and fluffy.

Gradually add the chilled flour mixture, one scoop at a time, until fully combined.

Switch to the paddle attachment, then add vanilla extract and a pinch of salt. Beat on medium-high for 10-13 minutes until smooth and fluffy.

Fill a piping bag fitted with a star tip and pipe the vanilla cream into the cooled pastry shells.

Notes:

Dough Consistency: The dough should be slightly tacky but not sticky. If it’s too dry, add a bit more water; if it’s too sticky, add a bit more flour.

Chilling the Dough: Make sure to chill the dough thoroughly. This helps the dough hold its shape during baking and makes it easier to handle.

Foil Wrapping: Wrapping the clothespins in foil prevents the dough from sticking to them and makes for easier removal after baking.

Rolling the Dough: Roll the dough evenly to ensure the pastry cooks uniformly. Use a ruler if necessary to achieve a precise 12×8 inch rectangle.

Baking Time: Watch the pastries closely during the last few minutes of baking to avoid overbrowning. They should be lightly golden.

Cooling: Let the cookies cool slightly on the baking sheet before removing the clothespins. This helps prevent them from breaking.

Vanilla Cream: The cream filling should be well-chilled before mixing with the butter. This ensures a smooth and fluffy consistency.

Piping: Use a star tip for the piping bag to create a decorative pattern in the pastry shells.

Storage: Store filled cookies in an airtight container in the refrigerator. They are best enjoyed within a few days.

Variations: Feel free to experiment with different flavored extracts or add-ins to customize the cream filling to your taste.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of flour for the dough?

Yes, you can use whole wheat flour or gluten-free flour as a substitute.

However, the texture and taste may vary slightly.

What can I use instead of clothespins?

If you don’t have clothespins, you can use silicone baking molds or other small, cylindrical objects wrapped in foil as an alternative.

How can I prevent the dough from sticking to the foil-wrapped clothespins?

Make sure to chill the dough thoroughly before wrapping it around the clothespins.

Additionally, lightly oil the foil or dust it with flour to help with removal.

Can I make the vanilla cream filling in advance?

Yes, you can make the vanilla cream filling ahead of time.

Store it in an airtight container in the refrigerator for up to a week.

How do I know when the cookie shells are done baking?

The cookies are done when they are lightly golden brown.

They should have a crisp texture and should not be overly browned.

Can I freeze the filled cookies?

It’s best to freeze the unfilled cookies.

Fill them with the cream just before serving. Unfilled cookies can be frozen for up to 3 months.

What should I do if the cookies break while removing the clothespins?

If a cookie breaks, don’t worry! You can still use it as a base for a dessert parfait or crumble it over ice cream.

Can I use a different flavor of extract for the cream filling?

Absolutely! You can substitute vanilla extract with almond, lemon, or any other extract you like to create different flavors.

How long should the cookies cool before removing the clothespins?

Let the cookies cool for about 2-3 minutes on the baking sheet before carefully removing the clothespins.

This helps them hold their shape.

What if I don’t have a stand mixer for the cream filling?

You can use a hand mixer or whisk the butter and flour mixture by hand.

It may take a bit longer to achieve a smooth and fluffy consistency.