Century Old Nuns Pastry Dough Recipes

PETE DE SOEUR (NUNS FARTS)

Steps:

• -Pre-heat oven to 375.
• -Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
• -With a spoon, spread 2 tbsp of butter evenly over dough.
• -Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
• -Sprinkle cinnamon over brown sugar.
• -Tightly roll up the dough and seal the seam with your left over butter.
• -Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
• -Bake for about 12 min or until brown sugar is caramelized.
• -Lay waxed paper on your work surface.
• -Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
• -Let cool completely - about 10 minute.
• -These can be frozen for future use for up to a month.

CENTURY-OLD NUNS PASTRY DOUGH

Steps:

• Whisk the flour, salt and lemon rind in a bowl.
• Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble.
• Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line.
• Whisk the egg white until foamy.
• Make a well in the flour mixture.
• Add the egg yolk mixture to the flour mixture and gently fold 7-12 times by hand.
• While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.
• If you're making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using.
• If you're making 10" crusts, divide it into 3 before wrapping and chilling.

BEST BUTTERTARTS

Steps:

• Preheat oven to 375°F and grease 2 jumbo muffin pans.
• Roll out half the pastry dough at a time to 1/4" thick and cut out 18-22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
• Press the dough into the tins, saving the remaining circles for the second batch of baking.
• Place in the fridge while preparing the filling.
• In a large bowl, beat the melted butter and sugar for 2 minutes.
• Add the remaining ingredients and mix until just combined.
• Spoon into the pastry shells, filling half- to three-quarters full.
• Bake for 26 minutes.
• Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
• Repeat with the remaining pastry and filling.