FOOLPROOF FLAKY BUTTER PASTRY
Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. Note that there are methods for the food processor, by hand, and even a Sweet Pastry variation.
Provided by evelynathens
Categories Dessert
Time 25m
Yield 1 pastry for one 9-10 inch tart
Number Of Ingredients 6
Steps:
- To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
- Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
- To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it in with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
- You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze. There is no need to defrost them before baking.
- To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling. Sprinkle the work surface lightly and evenly with a little flour. Rub the rolling pin with flour as well. Place the dough in the middle of the work surface. Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments. Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking. Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch. If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal. Dust lightly with flour if the surface of the dough is sticky.
- The dough is ready to use in a tart or to cut out. To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
- Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie. Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.
Nutrition Facts : Calories 956.7, Fat 54.8, SaturatedFat 34.1, Cholesterol 138, Sodium 1081.4, Carbohydrate 101.7, Fiber 3.4, Sugar 4.6, Protein 14.5
OUR 30+ BEST PUFF PASTRY DESSERTS (+PUFF PASTRY PALMIERS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 23m
Number Of Ingredients 2
Steps:
- Roll out dough onto a floured surface.
- Sprinkle the sugar generously over the dough and roll a rolling pin over it.
- Fold into the center, repeating until dough centers meet.
- Cut into cookies.
- Bake for six minutes at 450°F on both sides.
Nutrition Facts : Calories 222 kcal, ServingSize 1 serving
FLAKEY DESSERT (NEWF RECIPE)
Another odd, unusual but delicious recipe from "The Rock"!! This is a recipe you will have to decide how much to make as it is adaptable to any size.
Provided by Doreen Fish
Categories Puddings
Number Of Ingredients 4
Steps:
- 1. Assemble as shown. Layer some of the crackers in a dish, 1/2 of the pudding. 1/2 cool whip, crackers , jam ,crackers, pudding,crackers, cool whip and drizzle with the jam. Chill for 4 hours or overnight so crackers soften up. You can crunch crackers instead of using whole but not too fine if so desired.
CURRANT SQUARES
I have two Irish sisters inlaw and both say this is one of their favorite desserts. Especially when its make with home made flakey pastry
Provided by Marlitt
Categories Dessert
Time 1h
Yield 20 squares
Number Of Ingredients 11
Steps:
- To make pastry:.
- Freeze butter or margarine for half an hour before grating.
- Sift flour and salt, then add butter or margarine.
- Mix into flour with palette knife.
- Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
- Put all filling ingredients into a saucepan and bring to boiling point.
- Set aside to cool.
- Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
- Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
- Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
- Dust with caster sugar and cut into squares when cool.
- Makes 20 squares.
Nutrition Facts : Calories 181.1, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.6, Sodium 106.9, Carbohydrate 21.5, Fiber 1.3, Sugar 13.2, Protein 1.6
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- Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
- Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
- Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
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