Flaky Pastry Food

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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.

FLAKY SWEET PASTRY (PATE SUCREE)



Flaky Sweet Pastry (Pate Sucree) image

Provided by Food Network

Yield 1 10 to 12 inch tart or four i

Number Of Ingredients 5

1 1/4 cups all purpose flour
7 tablespoons unsalted butter, chilled and cut into pieces
2 teaspoons sugar
1/8 teaspoon salt
3 tablespoons ice water

Steps:

  • Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.

FLAKY DOUBLE-CRUST PASTRY



Flaky Double-Crust Pastry image

This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. You can make this ahead too- The pastry can be frozen for up to 1 month.

Provided by BeccaB3c

Categories     Dessert

Time 50m

Yield 2 9 inch crusts, 16 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup vegetable shortening
1/2 cup cold unsalted butter, cut into 1/2 inch pieces (4 ounces)
1/4 cup ice water, plus
3 tablespoons ice water

Steps:

  • In a food processor, combine the flour and salt.
  • Add the shortening and pulse until the mixture resembles coarse meal.
  • Add the butter and pulse several times, until the butter is the size of small peas.
  • Sprinkle evenly with the ice water and pulse just until the dough comes together.
  • Transfer the dough to a lightly floured work surface and knead lightly once or twice.
  • Divide the dough in half; pat each half into a 6-inch disk.
  • Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

Nutrition Facts : Calories 164.4, Fat 12.3, SaturatedFat 5.5, Cholesterol 15.2, Sodium 73.9, Carbohydrate 11.9, Fiber 0.4, Sugar 0.1, Protein 1.7

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 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 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.

ROUGH-PUFF PASTRY



Rough-puff pastry image

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 10m

Yield Makes 700g

Number Of Ingredients 4

250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about cold water

Steps:

  • Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  • Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
  • Cover with cling film and leave to rest for 20 mins in the fridge.
  • Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
  • Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
  • Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
  • Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

FLAKY AND TASTY PASTRY



Flaky and Tasty Pastry image

This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.

Provided by Michelle LaVerdiere

Categories     Desserts     Pies     100+ Pie Crust Recipes

Yield 48

Number Of Ingredients 8

4 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons brown sugar
1 pound lard
1 egg
2 tablespoons distilled white vinegar
1 cup water

Steps:

  • Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
  • In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.

Nutrition Facts : Calories 131 calories, Carbohydrate 9.4 g, Cholesterol 12.9 mg, Fat 9.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 60.4 mg, Sugar 0.4 g

FLAKY PASTRY TART SHELLS



Flaky Pastry Tart Shells image

This is the recipe we used in making the Onion Tarts that I loved so much. I have never had any luck with pastry dough in the past but this one was pretty easy. The key is not to work it too much. The less you touch it, the better it will be. The instructions may seem long, but I am trying to be a thorough as possible. The tarts can be frozen and baked frozen, they do not need to thaw.

Provided by SkinnyMinnie

Categories     Tarts

Time 1h30m

Yield 7 inch shells, 4 serving(s)

Number Of Ingredients 4

2 cups all-purpose flour
1 cup butter, chilled and cut into 1/2-inch cubes
1/2 teaspoon salt
6 -8 tablespoons ice water

Steps:

  • Place the flour, butter, and salt in a food processor fitted with a steel blade.
  • Pulse about 24 times, then open the machine and lift a nadful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again.
  • When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.
  • Sprinkle 6 Tbs of ice water onto the dough. Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated.
  • Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.
  • Break the piece in half; if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.
  • The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute.
  • Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.
  • Shape 1 piece of dough into a disk and dust the top lightly with flour.
  • Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then the bottom.
  • Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.
  • When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.
  • Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.
  • Fold 1/2-inch edge of dough all around to form a decorative rim.
  • Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rop pattern will form.
  • Roll out the remaining dough in the same way, and crimp edges in the same manner.
  • Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.
  • Refrigerate the pastry for at least 30 min or up to 24 hours. They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags. Bake the shells without thawing.
  • Prebaking:Preheat the oven to 375ºF.
  • Brush the rims of the tarts with an egg wash.
  • Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350ºF and continue to bake until they are an even golden brown, 8-12 min longer.
  • Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
  • Let cool on the baking sheet.

Nutrition Facts : Calories 634.4, Fat 46.6, SaturatedFat 29.2, Cholesterol 122, Sodium 619.3, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.9

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Flaky pastry recipes. A pastry that is rolled, folded and re-rolled several times to create layers of pastry which will rise into thin leaves in the heat of the oven. Heavier than puff pastry, but ...
From bbc.co.uk


FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD) - FOOD ...
Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes. Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like …
From foodnouveau.com


FLAKY PASTRY - HOME
This week, on Flaky pastry... somewhere outside of Nitrine's head, other things happen! Chomping at the bit Posted by Falingard on Friday, January 21, 2022, 6:30 PM. Updated! This week, on Flaky pastry... This forebodes well. Chain of events Posted by Falingard on Friday, January 14, 2022, 6:30 PM. Updated! This week, on Flaky pastry... there's a lot going on in a …
From flakypastry.runningwithpencils.com


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