PASTRY DOUGH
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Provided by Andrea Albin
Categories Food Processor Chill Butter Gourmet
Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell
Number Of Ingredients 4
Steps:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
- Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
CHILLED DOUGH FOR 10-INCH FLAN RING (AS DESCRIBED.)
Provided by Mimi Sheraton
Categories dessert, side dish
Time 1h20m
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Roll out chilled dough on a lightly floured board using a lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
- Line an ungreased 10-inch flat ring or pie plate with dough, pressing dough down firmly and crimping edges. Prick the bottom of the dough generously with a fork. Let rest 20 minutes.
- Line pie shell with aluminum foil and half fill with dried beans.
- Bake for 20 to 25 minutes, or until light golden brown. Remove beans and foil. Set crust aside to cool for at least 30 minutes before filling.
- To prepare filling, beat egg yolks with sugar until mixture is fairly thick and pale. Stir in chunks of butter; add lemon juice and rind.
- In a heavy saucepan, cook mixture over very low heat, stirring constantly with a wire whisk until thick and smooth - about eight minutes. Cool thoroughly.
- Preheat over to 450 degrees.
- Pour cooled filling into cooled pie crust.
- Beat egg whites with salt until frothy. Gradually beat in sugar and cream of tarter until mixture stands in stiff but shiny peaks.
- With a spatula, spread meringue over the filling and out to the edge of the crust, reserving about one-half cup for the basket-weave decoration, which is optional. When meringue is smoothly spread, place reserved portion in a pastry bag, and using a fine tube, with a one-eight-inch opening, pipe out one row of stripes, then criss-cross that with a second.
- Bake in upper third of preheated oven for about five minutes, or until meringue is golden brown. Decorate around edges with half slices of lemon, as shown.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 63 milligrams, Sugar 41 grams, TransFat 0 grams
A CLASSIC CHEESE AND ONION FLAN
Steps:
- Gather the ingredients.
- Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
- Add the water a little at a time and bring the mixture together to create a soft dough.
- Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- While the pastry is resting, prepare the filling.
- Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
- Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
- Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
- Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
- Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
- Remove from the oven and rest for 5 minutes before serving.
- The flan is lovely warm but can also be eaten cold.
Nutrition Facts : Calories 487 kcal, Carbohydrate 30 g, Cholesterol 199 mg, Fiber 1 g, Protein 12 g, SaturatedFat 18 g, Sodium 254 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6, UnsaturatedFat 0 g
VIENNA WAFFLE COOKIES
Provided by Mimi Sheraton
Categories dessert, side dish
Time 50m
Yield About 24 two-and-one-half-inch cookie sandwiches
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
- Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
- Bake in the middle of the oven until golden brown - about 30 minutes.
- While dough is still hot, cut scored section from unscored.
- Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
- Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
- Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 9 grams
HAMANTASCHEN
Provided by Mimi Sheraton
Categories project, dessert, side dish
Time 1h30m
Number Of Ingredients 12
Steps:
- Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
- Stir in salt, sugar and the egg.
- Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
- Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
- Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
- Roll the second half of the dough in the same way.
- Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
- Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
- Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
- Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 17 grams, TransFat 0 grams
APPLE TART
Chilled dough for 10-inch flan ring, as above
Provided by Mimi Sheraton
Categories dessert, side dish
Time 1h15m
Yield Eight to 10 servings
Number Of Ingredients 12
Steps:
- Roll our dough on lightly floured board with lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
- Line 10-inch flan ring or pine plate with dough, pressing it down firmly and crimping edges. Set aside.
- Peel, core and dice seven apples, reserving the other three.
- Saute apples in butter with sugar for 7 or 8 minutes or until apples are a pale golden brown and moisture evaporates. Stir gently to prevent scorching, but do not overmix or apples will become mushy.
- Stir in lemon rind, crushed hazelnuts and marmalade. Cool filling for about 10 minutes.
- Perheat oven to 350 degrees.
- Peel and core remaining three apples and slice very thinly.
- Turn cooled filling into unbaked pie shell, spreading it evenly. Arrange sliced apples in overlapping rows to cover top of pie.
- Sprinkle lightly with melted butter and honey, and bake for 35 to 40 minutes, or until deep golden brown. Sprinkle with a little honey once or twice during baking, to help browning.
- If after 25 minutes, apples are done but not brown, sprinkle confectioners' sugar on top and slide tart under the broiler for a minute or two, or until glazed.
- Melt apricot jam and mix in applejack or Calvados; brush onto baked pie. Arrange a ring of almonds around rim of tart, is desired.
MURBETEIG OR SUGAR-COOKIE DOUGH
Provided by Mimi Sheraton
Categories dessert, side dish
Time 20m
Yield One 10-inch pie crust
Number Of Ingredients 6
Steps:
- Combine sugar and butter in a mixing bowl or in the bowl of an electric mixer.
- Using the flat paddle of medium speed, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. It is not necessary for the mixture to be fluffy and it should remain light in color. Add and stir in lightly the salt, egg and vanilla.
- Add flour in thirds, stirring in with paddle or spoon. Add just enough to make a dough that forms a mass and that is very soft but not sticky. The color should be pale yellow. If overmixed, the dough will look dark and greasy.
- Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours. Follow instructions for rolling and baking dough with each recipe.
VEAL STEW MARENGO
Provided by Mimi Sheraton
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
- Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed.
- Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
- Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
- Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
- Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
- Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 37 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1358 milligrams, Sugar 12 grams, TransFat 0 grams
More about "chilled dough for 10 inch flan ring as described food"
GâTEAU BASQUE RECIPE - PASCAL RIGO - FOOD & WINE
From foodandwine.com
A BRIOCHE TART SO GOOD, IT MADE JULIA CHILD CRY
From mtpr.org
PâTE SUCRéE (SWEET TART DOUGH) - ONCE UPON A CHEF
From onceuponachef.com
MAURY RUBIN’S TART DOUGH – RECIPES NETWORK
From recipenet.org
APPLE TART... - DINGING AND COOKING | FACEBOOK
From facebook.com
CHILLED DOUGH FOR 10-INCH FLAN RING (AS DESCRIBED.) RECIPE
From cooking.nytimes.cf
DO YOU REALLY NEED TO CHILL YOUR PIE DOUGH? - LIFEHACKER
From lifehacker.com
HOW TO CHILL PIE DOUGH QUICKLY - FOOD52
From food52.com
SCHWOWEBRETTLE OR PETITS FOURS DE NOEL RECIPE - NYT COOKING
From cooking.nytimes.com
CHILLED DOUGH FOR 10-INCH FLAN RING (AS DESCRIBED.)
From diningandcooking.com
BUY REFRIGERATED DOUGH & CRUSTS ONLINE AT LOW PRICES - WALMART
From walmart.ca
FINALLY REALIZED THAT CHILLING THE DOUGH MAKES ALL THE ... - REDDIT
From reddit.com
NYT COOKING - DOUGH RECIPES
From cooking.nytimes.com
EASY AS PIE - THE NEW YORK TIMES
From nytimes.com
KITCHEN EQUIPMENT; FLAN RINGS - THE NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love