Best Flaky Pastry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

BEST FLAKY PASTRY



Best Flaky Pastry image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Number Of Ingredients 4

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Steps:

  • Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling..Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 1 1/2 g

More about "best flaky pastry recipes"

FLAKY PASTRY RECIPE | KING ARTHUR BAKING
flaky-pastry-recipe-king-arthur-baking image
Turn the dough out onto a lightly floured surface and knead it until it's smooth. With a well-floured rolling pin, roll the dough out until it's about 7" wide and …
From kingarthurbaking.com
4.4/5 (9)
Total Time 2 hrs 15 mins
Servings 32
Calories 132 per serving
  • Take one quarter (3 tablespoons) of each type of fat and rub it into the flour/salt mixture with your fingertips until it resembles cornmeal., Mix the lemon juice with the water, and stir into the flour/fat mixture until you have a soft dough.
  • Turn the dough out onto a lightly floured surface and knead it until it's smooth., With a well-floured rolling pin, roll the dough out until it's about 7" wide and 21" long.
  • If the dough sticks at any point, slide a bench knife or spatula under it and throw a little flour underneath., Take 3 tablespoons more of each type of fat and dot them over the top two-thirds of the dough.


BEST FLAKY PASTRY DOUGH RECIPE FOR YOUR PIE CRUST
best-flaky-pastry-dough-recipe-for-your-pie-crust image
2017-03-24 Prep time: 20 mins. Total time: 20 mins. This is the Best Flaky Pastry dough recipe made of all butter and flour. Ingredients. Flour -1 cup. …
From twinklingtinacooks.com
Estimated Reading Time 3 mins


THE BEST BUTTER TART RECIPE EVER (IT'S ALL FLAKY PASTRY
the-best-butter-tart-recipe-ever-its-all-flaky-pastry image
2021-12-15 Golden baked crust. We bake it on the bottom rack on high at 450F for 8 minutes, then reduce to 400F until golden to ensure the crust is baked—not pasty and raw.
From chatelaine.com


THE BEST FLAKY PIE CRUST RECIPE • THE CRUMBY KITCHEN
the-best-flaky-pie-crust-recipe-the-crumby-kitchen image
2018-06-19 Pulse a few times to combine. If you have no food processor, simply whisk the ingredients together in a large mixing bowl. Add half of the cold butter and pulse 6-8 times. Add the remaining butter and repeat the 6-8 pulses, …
From thecrumbykitchen.com


15 PASTRY RECIPES THAT TASTE LIKE THEY CAME FROM A BAKERY
15-pastry-recipes-that-taste-like-they-came-from-a-bakery image
2022-09-22 This classic pastry recipe from the 1953 edition of the Better Homes and Gardens New Cook Book is our favorite. We've updated the donuts to use butter (and more of it) instead of shortening, but kept its classic cinnamon …
From bhg.com


THE BEST FLAKY PIE CRUST FOR SWEET AND SAVORY PIES
2022-11-13 Instructions. Mix: In a large bowl use a pastry cutter to combine the shortening, tallow, flour, sugar and salt. Add water one tablespoon at a time, until the dough is smooth and …
From girlscangrill.com


21 BEST PUFF PASTRY DESSERTS - INSANELY GOOD
2022-06-16 14. Tarte Tatin. Tarte tatin is a French-style upside-down tart made with a pastry crust, butter, sugar, and apples. Of course, you can make things easier by using store-bought …
From insanelygoodrecipes.com


QUICK AND EASY FLAKY PASTRY RECIPE - RECIPE WINNERS
sift flour and salt into a large bowl. t ake butter from freezer and peel back most of the foil, leaving enough to hold the butter with. dip butter in the flour / makes it easier to grate. holding …
From recipewinners.com


28 OF OUR BUTTERIEST, FLAKIEST PASTRY RECIPES | TASTE OF HOME

From tasteofhome.com


JAM TURNOVERS: CREAM CHEESE AND FLAKY PASTRY | TIN AND THYME
2022-11-08 Step 1. Combine Butter & Flour. Place flour and salt in a large mixing bowl or food processor. If using a food processor, cut the butter into small pieces and then add to the flour.
From tinandthyme.uk


CRANBERRY BRIE PUFF PASTRY TARTS - SALLY'S BAKING ADDICTION
2022-11-09 Slice the brie into 12 pieces, about 1/2 ounce (14g) each. Place the slices of brie in the centers of the dough crusts. Top each with a spoonful (about 2 heaping teaspoons) of …
From sallysbakingaddiction.com


BEST FLAKY PASTRY RECIPE - EASY RECIPES
Ingredients 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 …
From recipegoulash.cc


HOW TO MAKE THE BEST FLAKY VEGAN PIE CRUST | KING ARTHUR BAKING
2022-11-10 Using a stand mixer on low speed while slowly drizzling in the sugar syrup allows for the entire amount of liquid to be absorbed into the dough, hydrating the flour evenly and …
From kingarthurbaking.com


OUR 30+ BEST PUFF PASTRY RECIPES - THE KITCHEN COMMUNITY
2022-07-08 17. Goat Cheese Smoked Salmon Puff Pastry Bites. This delicious veggie strudel recipe combines a sweet melody of onion, sweet potatoes, spinach, apple, and goat cheese …
From thekitchencommunity.org


BEST FLAKY PASTRY DOUGH RECIPES | FOOD NETWORK CANADA
2018-09-19 Step 1. 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. …
From foodnetwork.ca


FLAKY TART PASTRY RECIPE - PEGGY SMITH - FOOD & WINE
2017-02-06 In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 2 1/2 tablespoons of the water and pulse just until the …
From foodandwine.com


QUICK FLAKY PASTRY | RECIPES | DELIA ONLINE
To make the pastry the fat needs to be rock-hard from the freezer, so first of all remove a pack of butter from the fridge, weigh out 75g then wrap it in a piece of foil and place it in the freezer or …
From deliaonline.com


BEST FLAKY PASTRY RECIPES - NDALU.UK.TO
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 …
From ndalu.uk.to


BEST LEMON RECIPES RECIPE - AN ITALIAN IN MY KITCHEN
2022-11-10 Italian Lemon Biscotti (Cantucci) Lemon Biscotti, a classic Italian cookie recipe that is crunchy and nutty with toasted hazelnuts and almonds. Easy to make cookie that's great …
From anitalianinmykitchen.com


EASY FLAKEY PASTRY - NANA'S BEST RECIPES
2014-07-28 Directions. 1) Stir together flour, salt, baking powder and brown sugar in medium bowl. 2) With a pastry blender, cut in the lard or shortening into the flour until it is the …
From nanasbestrecipes.com


BEST BEEF EMPANADAS RECIPE - HOW TO MAKE BEEF EMPANADAS
2 days ago Step 1 Heat oil in large skillet on medium-low. Add onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 6 minutes. Uncover and cook, stirring …
From goodhousekeeping.com


FLAKY PASTRY RECIPES - BBC FOOD
Chicken pie. Make your leftover chicken into an easy chicken pie using ready-made puff pastry. The ultimate comfort food with very little effort. This pie can be frozen, perfect for when you …
From bbc.co.uk


Related Search