Extra Flaky Pastry Dough Food

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QUICK AND EASY FLAKY PASTRY



Quick and Easy Flaky Pastry image

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!

Provided by Lovefoodies

Categories     Recipe Tutorials

Time 45m

Number Of Ingredients 5

3/4 cup or 175 g butter at room temperature
1 3/4 cups or 225 g Plain / All purpose flour, sieved
pinch of salt
1/4-1/2 cup or 100 ml of cold water
2 tablespoons sugar if making a sweet dish.

Steps:

  • Mix the sieved flour and salt in a bowl. (add sugar if using)
  • Weigh out the butter and divide into 4 amounts.
  • Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
  • Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
  • Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
  • Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
  • Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
  • Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 158 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

FLAKY PASTRY DOUGH



Flaky Pastry Dough image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2.3 pounds dough (enough for two 9-inch double-crust pies)

Number Of Ingredients 5

1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

Steps:

  • Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
  • Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
  • Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
  • Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
  • If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

PASTRY DOUGH



Pastry Dough image

Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com

Provided by mejese313

Categories     Dessert

Time 1h10m

Yield 1 pie crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
3 -5 tablespoons ice water

Steps:

  • Blend together flour, butter, sugar, 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 small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
  • Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
  • Wrap dough in plastic wrap and chill until firm, at least 1 hour.
  • If you're making two desserts that call for this pastry dough, you can make a double batch.
  • Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.

EXTRA-FLAKY PASTRY DOUGH



Extra-Flaky Pastry Dough image

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).

Provided by Carla Lalli Music

Categories     Bon Appétit     Dessert     Bake     Pastry     Phyllo/Puff Pastry Dough     Tart

Yield Makes enough for 1 galette

Number Of Ingredients 4

1 1/2 tsp. sugar
3/4 tsp. kosher salt
1 1/3 cups (180 g) all-purpose flour, plus more for surface
3/4 cup (1 1/2 sticks) chilled unsalted butter

Steps:

  • Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.
  • Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don't panic. Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed. Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding. Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.
  • Roll out dough on a lightly floured surface to a 12"-14" round or oval about 1/8" thick (don't worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.
  • Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

FLAKY FOOD PROCESSOR PIE CRUST



Flaky Food Processor Pie Crust image

This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.

Provided by Charlotte

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 5

1 ½ cups all-purpose flour
4 tablespoons unsalted butter, cubed
5 tablespoons shortening
½ teaspoon salt
3 tablespoons ice water

Steps:

  • Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
  • With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
  • Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
  • Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g

EXTRA FLAKY GLUTEN FREE PIE CRUST



Extra Flaky Gluten Free Pie Crust image

Prepare an extra flaky, gluten free pie crust when you follow this recipe. Whatever pie you're craving, this is the only gf pie crust recipe you need.

Provided by Nicole Hunn

Categories     Dessert     Pie

Time 1h

Number Of Ingredients 7

1 1/2 cups all purpose gluten free flour blend
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter (roughly chopped and chilled)
1/2 cup sour cream (full fat, preferably, chilled)
Ice water by the teaspoonful (as necessary)

Steps:

  • In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
  • Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
  • Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
  • Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
  • Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
  • Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
  • Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
  • Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
  • Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
  • Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
  • Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
  • Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
  • Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  • Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
  • Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

EXTRA-FLAKY PIE CRUST



Extra-Flaky Pie Crust image

This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.

Provided by Julia Moskin

Categories     snack, pies and tarts

Time 15m

Yield 2 (9-inch) pie crusts, or 1 double crust

Number Of Ingredients 7

2 1/2 cups/320 grams unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder, preferably aluminum-free
1 teaspoon fine sea salt
1/2 cup/120 milliliters ice water
1 tablespoon cider vinegar
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1-inch cubes

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  • In a measuring cup or a small bowl, combine the water and vinegar; set aside.
  • Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
  • Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
  • Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
  • Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
  • Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
  • The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
  • Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

FLAKY PASTRY DOUGH



Flaky Pastry Dough image

This dough is meant to be cut into shapes and combined with a pie filling. Adapted from "Everyday with Rachael Ray."

Provided by threeovens

Categories     Dessert

Time 45m

Yield 30 cookies, 12 serving(s)

Number Of Ingredients 7

2 1/4 cups flour
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small cubes and chilled
6 tablespoons vegetable shortening, room temperature
7 tablespoons ice water
1 large egg white, beaten
sugar, for sprinkling

Steps:

  • Position oven racks in the upper and lower third of oven and preheat to 375 degrees F.
  • Line cookie sheets with parchment paper.
  • In a food processor, combine flour, salt, butter and shortening and pulse into crumbs, about 12 seconds.
  • Sprinkle with ice water and pulse until crumbly, but moist enough to shape into a ball, about 8 seconds.
  • Form dough into 2 disks, cover with plastic, and refrigerate for 10 minutes.
  • Remove 1 disk to a floured surface and roll out to 1/8 inch thickness.
  • Using a 2 inch cookie cutter, cut out about 15 shapes, transfer to cookie sheet, and refrigerate 10 minutes.
  • Brush cookies with egg white and sprinkle with sugar.
  • Bake until golden, about 15 minutes, turning pan half way through for even browning.

Nutrition Facts : Calories 194.2, Fat 12.4, SaturatedFat 5.5, Cholesterol 15.3, Sodium 102.9, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.8

FLAKY PASTRY DOUGH



Flaky Pastry Dough image

Categories     Dessert     Bake     Spring     Chill     Gourmet

Yield Makes enough for 2 (9- to 9 1/2-inch) pie shells

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
1 3/4 sticks (14 tablespoons) cold unsalted butter, 11 tablespoons of it cut into 1/2-inch cubes
5 to 6 tablespoons ice water

Steps:

  • Blend together flour, salt, and half of butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Blend in remaining butter cubes until pea-size lumps form. Drizzle evenly with 5 tablespoons ice water and stir gently with a fork until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add remaining tablespoon ice water, 1/2 tablespoon at a time, until just incorporated. (If you overwork mixture, pastry will be tough.)
  • Form dough into a ball, then flatten into a rough 5-inch square. Chill, wrapped in plastic wrap, 30 minutes.
  • Roll out dough on a floured surface with a floured rolling pin into a rough 12- by 9-inch rectangle (1/3 inch thick). Arrange rectangle with a short side nearest you. Cut remaining 3 tablespoons butter into very thin slices and arrange evenly over dough.
  • Fold dough in thirds like a letter. Turn dough so that a short side is nearest you and roll out into a rough 12- by 9-inch rectangle (1/3 inch thick) again. Fold like a letter, then chill, wrapped in plastic wrap, 3 hours. Let dough soften at room temperature about 30 minutes before rolling out.

HOW TO MAKE FLAKY PIE DOUGH LIKE JULIA CHILD



How To Make Flaky Pie Dough Like Julia Child image

How To Make Flaky Pie Dough Like Julia Child

Provided by Yuli Cooks

Categories     Desserts

Number Of Ingredients 5

5 1/4 cups pastry flour or all-purpose flour
1 tablespoon kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 3/4 cup solid vegetable shortening, chilled (butter flavor)
1 cup ice water

Steps:

  • In A Stand Mixer (using paddle attachment)
  • Mix the flour and salt in the bowl
  • Add the chilled butter and mix on low until mixture looks coarse and crumbly
  • Add shortening in small bits and continue to mix on low
  • When shortening is mixed in and texture is clumpy and starts to stick together, gradually add the ice water
  • Mix only until water is just incorporated
  • Use a small spatula to scrape off from the paddle attachment, flatten dough, and cut into quarters
  • One quarter of this recipe is enough flaky pie dough for one 9"-10" pie crust or shell
  • Place each piece in a separate zip lock bag, flatten, and chill before use or freeze for later
  • By Hand
  • Mix the flour and salt together in a large bowl
  • Add the butter using a pastry blender (or your fingers)
  • Cut in chilled shortening until mixture forms clumps
  • Use a wooden spoon to mix in ice water
  • In A Food Processor
  • Start with very cold ingredients and be careful not to overwork them
  • Place flour and salt in food processor fitted with metal blade and pulse to mix
  • Remove lid and scatter chilled butter and shortening over dry ingredients
  • Cover and pulse just until fats are cut in
  • Add ice water in little bits, pulsing a few times after each addition until water is incorporated
  • (Don't process until the dough forms a ball that rides on the blade--that's overdoing it)

FLAKY PASTRY DOUGH



Flaky Pastry Dough image

Use this recipe to make our Coconut Patties.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough dough for 30 patties

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold, cut into pieces
8 ounces cream cheese, cut into pieces
Pinch of coarse salt
4 to 6 tablespoons ice water

Steps:

  • Place flour, butter, cream cheese, and salt in the bowl of a food processor, and pulse until thoroughly combined. Add ice water, 1 tablespoon at a time, until dough just comes together when pinched. Transfer to a piece of plastic wrap, and flatten into a disk. Chill for at least 1 hour before rolling.

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Availability In stock


YOGURT SHORTCRUST PASTRY | RICARDO
Add the yogurt and water. Pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor. Using your hands, form the dough into 2 discs for the apple-raspberry slab pie or 6 discs for the meat and confit duck pies. In either case, refrigerate the discs of pastry for 1 hour before rolling out.
From ricardocuisine.com
5/5 (1)
Category Desserts
Servings 2
Total Time 15 mins


EXTRA-FLAKY PIE CRUST - SMITTEN KITCHEN
Fold crust over the lattice top and filling all around the pie, crimping to tighten the seal. Brush with an egg wash (1 egg, beaten lightly with 1 teaspoon water) and sprinkle with coarse or raw sugar. Bake for about 25 minutes, until golden all over. Let cool to warm before cutting into squares. print.
From smittenkitchen.com
Estimated Reading Time 6 mins


FLAKY PASTRY DOUGH RECIPE - MASA HOJALDRE PARA FACTURAS
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe This rich and extra flaky pastry dough is excellent for making croissants (medialunas) as …
From thespruceeats.com
4.3/5 (17)
Total Time 2 hrs
Category Breakfast, Brunch, Dessert, Bread
Calories 182 per serving


EXTRA FLAKY PASTRY DOUGH AND SIMILAR PRODUCTS AND SERVICES ...
Flaky Pastry Dough Recipe | Bon Appétit best www.bonappetit.com. Extra-Flaky Pastry Dough. By Carla Lalli Music. August 13, 2019. 4.8 (20) Read Reviews. Photograph by Michael Graydon + Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen ...
From listalternatives.com


HOW TO MAKE BUTTERY, FLAKY CHINESE EGG TARTS AT HOME
Flip over the pastry dough so it is seam-side down. Continue to lightly dust the work surface if the dough starts to stick. With the rolling pin, firmly press down on the dough to thin it out (this should prevent it from tearing). Roll out the dough into a 6″ x 12″ rectangle. Fold the dough into thirds, like a letter, and press it down with the rolling pin again to flatten. Roll …
From foodnetwork.ca


EXTRA-FLAKY PIE CRUST RECIPE - FOOD NEWS
Extra-Flaky Pie Crust Previously, my pie dough rules were: use all butter (it’s very flaky if used well, and tasty too), keep everything cold, use a pastry blender, work the butter into the flour until the largest bits are the size of small peas, and only use enough water to pull the dough together.
From foodnewsnews.com


GLUTEN FREE PIE CRUST RECIPE (EASY & EXTRA FLAKY!) | THE ...
Using a fork, prick the base of the pie crust all over. Cover the entire crust with parchment paper, and then pour in dried beans or lentils or pie weights to cover the bottom. Bake 10-15 minutes, remove the parchment and beans, and bake an additional 2-5 minutes until the crust is golden brown.
From pickyeaterblog.com


HOW TO MAKE PIE DOUGH THAT'S EXTRA FLAKY | LEITE'S CULINARIA
Roll and fold the dough. On a lightly floured surface, roll out the chilled dough to about 1/4 inch / 6 mm thick. (The exact size and shape don’t matter here, just the thickness.) Fold the dough in half, then in half again, into quarters. Refrigerate the dough for 30 minutes, then repeat this folding process once more.
From leitesculinaria.com


FLAKY PASTRY DOUGH RECIPE - FOOD NEWS
A traditional puff pastry recipe mixes flour, salt, butter, and water, adds a series of rollouts, folds, and turns, and yields a croissant or other pastry marked by multiple flaky layers. Puff pastry will indeed create a super-flaky pie crust; but it’s also a time-consuming and exacting process.
From foodnewsnews.com


FLUFFY PASTRY RECIPES
Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
From tfrecipes.com


HOW TO MAKE EXTRA-FLAKY VODKA PIE CRUST - ONE COUNTRY
Pie made with an extra-flaky vodka crust, that’s what! ... Using a food processor or immersion blender, mix the flour, lard, sugar, salt, and 4 tbsp. of butter, until it’s the consistency of corn meal. Add the remaining butter and mix until the dough is in pea-sized pieces. Sprinkle the vodka and water on top of the mixture, and mix until the dough forms. Evenly divide the dough in two ...
From news.onecountry.com


EXTRA-FLAKY PASTRY DOUGH | FLAKY PASTRY, PASTRY DOUGH, PASTRY
Sep 13, 2019 - Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).
From pinterest.ca


EXTRA-FLAKY PASTRY DOUGH | RECIPE | PASTRY DOUGH, PASTRY ...
Aug 15, 2019 - This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed. Aug 15, 2019 - This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed. Aug 15, 2019 - This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed ...
From pinterest.com


EXTRA-FLAKY VODKA PIE CRUST | FOOD NETWORK - YOUTUBE
We use vodka in this pie dough to make it extra flaky and tender. (Don't worry, the booze cooks off and leaves no taste behind.)Subscribe http://foodtv.com...
From youtube.com


HOW TO MAKE BUTTERY, FLAKY CHINESE EGG TARTS AT HOME
Flip over the pastry dough so it is seam- side down. Continue to lightly dust the work surface if the dough starts to stick. With the rolling …
From msn.com


PHYLLO VS. PUFF PASTRY: WHAT'S THE DIFFERENCE? | ALLRECIPES
Puff pastry, "pâte feuilletée" in French, is a light and flaky laminated pastry made by folding cold butter into a lean dough (a dough that contains no fat) multiple times. Making homemade puff pastry can be a practice in patience, as it requires many trips to the fridge to keep the dough cold and to allow the gluten to build.
From allrecipes.com


DOUGH | EXTRA-FLAKY PASTRY DOUGH RECIPE - PASTRY
Dough, Pastry Extra-Flaky Pastry Dough Recipe. This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed. 8/15/2019 12:09:00 PM. Source Bon Appétit . This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed. This is our be-all, end-all recipe for perfect, ultraflaky …
From headtopics.com


EXTRA FLAKY PASTRY DOUGH RECIPES
2019-08-13 · Extra-Flaky Pastry Dough. By Carla Lalli Music. August 13, 2019. 4.8 (20) Read Reviews . Photograph by Michael Graydon + Nikole Herriott, Food Styling by … From bonappetit.com 4.7/5 (17) Estimated Reading Time 3 mins. Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup ...
From tfrecipes.com


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