Recipe for Good Pastry?!
TaWww@FoodAQ@Com
Answers:
Here is a delicious one !.!.!.!.!.!. = )
Puff Pastry Apple and Raisin Strudel
2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
1 lemon, juiced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 teaspoon ground cinnamon
Position an oven rack in the center of the oven and preheat to 375 degrees F!.
In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated!. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well!. Set aside!.
Lightly dust the counter or work surface with flour!. Lay the puff pastry on top and dust the rolling pin with additional flour!. Gently roll the puff pastry to 1/8-inch thickness!.
Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges!. Fold the top half of the puff pastry over and pinch to seal the edges together!.
Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar!. Using a serrated knife, make 3 diagonal slits across the top of the strudel!.
Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown!.Www@FoodAQ@Com
Puff Pastry Apple and Raisin Strudel
2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
1 lemon, juiced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 teaspoon ground cinnamon
Position an oven rack in the center of the oven and preheat to 375 degrees F!.
In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated!. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well!. Set aside!.
Lightly dust the counter or work surface with flour!. Lay the puff pastry on top and dust the rolling pin with additional flour!. Gently roll the puff pastry to 1/8-inch thickness!.
Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges!. Fold the top half of the puff pastry over and pinch to seal the edges together!.
Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar!. Using a serrated knife, make 3 diagonal slits across the top of the strudel!.
Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown!.Www@FoodAQ@Com
Sweet Shortcrust Pastry
Pasta frolla is universally known in some form or another as sweet shortcrust pastry!. The following recipe is well known and adapts itself to a multitude of outcomes!. The Italians are particularly adept with its use as biscuits, pasticcini (small dry or filled goods to accompany coffee or spumante for a festive occasion) or as the base for tarts and individual sweet items!. The technique differs from the traditional 'rub in' method to incorporate the butter; instead, the butter is creamed with sugar and eggs, then flour is added to finish the dough!. The pastry must be chilled before use as freshly made, it resembles a paste!.
Makes 650 g (1? lb)
Ingredients
200 g (7 oz) unsalted butter
100 g (3 ? oz) castor (superfine) sugar
1 egg (optional)
300 g (10 oz) plain (all-purpose) flour
Method
Cream the butter and sugar until the mixture is a pale yellow!. Add the egg, if using, then fold in the flour, mixing until absorbed!. Or, add the flour to the creamed base and pulse until combined!. Do not overmix!. The pastry is soft and paste-like at this stage and requires chilling before use!.
To use the dough, remove the pastry from the refrigerator, cut or break into pieces and apply some pressure to soften!. Lightly knead this softened, cool dough and roll the pastry from top to bottom and side to side to extend!. (This will ensure even shinkage when baked!.)Www@FoodAQ@Com
Pasta frolla is universally known in some form or another as sweet shortcrust pastry!. The following recipe is well known and adapts itself to a multitude of outcomes!. The Italians are particularly adept with its use as biscuits, pasticcini (small dry or filled goods to accompany coffee or spumante for a festive occasion) or as the base for tarts and individual sweet items!. The technique differs from the traditional 'rub in' method to incorporate the butter; instead, the butter is creamed with sugar and eggs, then flour is added to finish the dough!. The pastry must be chilled before use as freshly made, it resembles a paste!.
Makes 650 g (1? lb)
Ingredients
200 g (7 oz) unsalted butter
100 g (3 ? oz) castor (superfine) sugar
1 egg (optional)
300 g (10 oz) plain (all-purpose) flour
Method
Cream the butter and sugar until the mixture is a pale yellow!. Add the egg, if using, then fold in the flour, mixing until absorbed!. Or, add the flour to the creamed base and pulse until combined!. Do not overmix!. The pastry is soft and paste-like at this stage and requires chilling before use!.
To use the dough, remove the pastry from the refrigerator, cut or break into pieces and apply some pressure to soften!. Lightly knead this softened, cool dough and roll the pastry from top to bottom and side to side to extend!. (This will ensure even shinkage when baked!.)Www@FoodAQ@Com
Savoury Short Crust Pastry
Very simple by hand or food processor!. The only trick with the food processor is not to overwork it as the finished pastry will be "toughish"
Ingredients
1lb (400 gms) Plain flour
5 ozs (125 gms) unsalted butter
3 ozs (75 gms ) lard
pinch salt
squeeze lemon juice
Cold water to bind
Method - hand
Make sure that the butter and the lard is straight from the fridge
Cut ito small pieces and place in a bowl, sieve the plain flour and add salt!.
Rub the fat into the flour untill it resembles breadcrumbs!. Add enough cold water just to bind it all together!.
Cover with cling film - place in refridgerator for approx 20 mins to rest!.
Roll out to about 3 mm (1/8 inch) thick ideal for pies etc!.
To use as a sweet pastry add one egg yolk and 25 gms ( 2ozs) castor sugar to the above before adding the water!.
Method - Processor
Place all the dry goods on the processor and blitz for a few seconds at a time until they are combined!. Add water until a ball forms then refridgerate!.
THE COMBINATION IS ALWAYS HALF AS MUCH FAT TO FLOUR!.
ie 1 Lb flour = 8 ozs fat
3 Lb flour = 11/2 lbs of fat!.
The fat content of either all butter or all lard is a personal taste - experiement to find the combination that suits your taste remembering not to exceed the total fat weight!.Www@FoodAQ@Com
Very simple by hand or food processor!. The only trick with the food processor is not to overwork it as the finished pastry will be "toughish"
Ingredients
1lb (400 gms) Plain flour
5 ozs (125 gms) unsalted butter
3 ozs (75 gms ) lard
pinch salt
squeeze lemon juice
Cold water to bind
Method - hand
Make sure that the butter and the lard is straight from the fridge
Cut ito small pieces and place in a bowl, sieve the plain flour and add salt!.
Rub the fat into the flour untill it resembles breadcrumbs!. Add enough cold water just to bind it all together!.
Cover with cling film - place in refridgerator for approx 20 mins to rest!.
Roll out to about 3 mm (1/8 inch) thick ideal for pies etc!.
To use as a sweet pastry add one egg yolk and 25 gms ( 2ozs) castor sugar to the above before adding the water!.
Method - Processor
Place all the dry goods on the processor and blitz for a few seconds at a time until they are combined!. Add water until a ball forms then refridgerate!.
THE COMBINATION IS ALWAYS HALF AS MUCH FAT TO FLOUR!.
ie 1 Lb flour = 8 ozs fat
3 Lb flour = 11/2 lbs of fat!.
The fat content of either all butter or all lard is a personal taste - experiement to find the combination that suits your taste remembering not to exceed the total fat weight!.Www@FoodAQ@Com
Puff Pastry
teaspoon salt
1 cup vegetable shortening
2 cups flour
1 yolk of egg
2 teaspoons lemon juice
Cold water
[edit]Instructions
Measure vegetable shortening and set in cold place to chill itsift flour and salt into basin, and add lemon juice!.
Take a quarter of the vegetable shortening, and rub it lightly into flour with finger tips until there are no lumps left!.
Beat yolk of egg and add a little cold water, then add them to the flour, making them into a stiffish dough!.
Turn this on to floured board, and work well with hands until it will no longer stick to fingers and forms a perfectly smooth dough!.
Form into oblong piece and roll out to about half inch thickness!.
The vegetable shortening to be used should be as nearly as possible of same consistency as the paste!.
Form it into neat flat cake, and place in center of pastry!.
Fold up rather loosely, and flat the folds with rolling-pin!.
Place in refrigerator for ten minutes!.
Then roll out pastry into long narrow strip, being careful that vegetable shortening does not get through!.
Fold exactly in three, press down folds, and lay aside in cool place or in refrigerator fifteen minutes!.
This is called giving the pastry one "turn" and seven of these is the number required for this pastry!.
The next time the pastry is rolled, place it with the joins at your right had side, and open ends towards you!.
Give two "turns' this time, and again set aside in cool place for at least fifteen minutes!.
Repeat this until pastry has had seven rolls in all!.
The object of the cooling between the rolls is to keep vegetable shortening and flour in distinct and separate layers, in which it is the function of the rolling-pin and folding to arrange them, and on which the lightness of the pastry depends!.
When rolling, keep the pressure of the two hands as equal as possible!.
If the pastry becomes rounded, it shows that there is more pressure being done on the rounded side than the other!.
After it has received its last roll, it is better to be laid aside before using, then rolled to the thickness required!.
Sufficient for two pies!.Www@FoodAQ@Com
teaspoon salt
1 cup vegetable shortening
2 cups flour
1 yolk of egg
2 teaspoons lemon juice
Cold water
[edit]Instructions
Measure vegetable shortening and set in cold place to chill itsift flour and salt into basin, and add lemon juice!.
Take a quarter of the vegetable shortening, and rub it lightly into flour with finger tips until there are no lumps left!.
Beat yolk of egg and add a little cold water, then add them to the flour, making them into a stiffish dough!.
Turn this on to floured board, and work well with hands until it will no longer stick to fingers and forms a perfectly smooth dough!.
Form into oblong piece and roll out to about half inch thickness!.
The vegetable shortening to be used should be as nearly as possible of same consistency as the paste!.
Form it into neat flat cake, and place in center of pastry!.
Fold up rather loosely, and flat the folds with rolling-pin!.
Place in refrigerator for ten minutes!.
Then roll out pastry into long narrow strip, being careful that vegetable shortening does not get through!.
Fold exactly in three, press down folds, and lay aside in cool place or in refrigerator fifteen minutes!.
This is called giving the pastry one "turn" and seven of these is the number required for this pastry!.
The next time the pastry is rolled, place it with the joins at your right had side, and open ends towards you!.
Give two "turns' this time, and again set aside in cool place for at least fifteen minutes!.
Repeat this until pastry has had seven rolls in all!.
The object of the cooling between the rolls is to keep vegetable shortening and flour in distinct and separate layers, in which it is the function of the rolling-pin and folding to arrange them, and on which the lightness of the pastry depends!.
When rolling, keep the pressure of the two hands as equal as possible!.
If the pastry becomes rounded, it shows that there is more pressure being done on the rounded side than the other!.
After it has received its last roll, it is better to be laid aside before using, then rolled to the thickness required!.
Sufficient for two pies!.Www@FoodAQ@Com
I wish you'd get yourself a decent cookery book - save us all a lot of trouble!.
MEANWHILE!.!.!.!.!.!.!.!.!.!.!.
S!.R!. flour 4 parts, butter 1 part and lard 1 part all mixed in a processor with a few spoonsful of water until you get a lump of pastry formed!.
(That means something like 8oz flour to 2oz butter and 2oz lard - in THOSE proportions)!.Www@FoodAQ@Com
MEANWHILE!.!.!.!.!.!.!.!.!.!.!.
S!.R!. flour 4 parts, butter 1 part and lard 1 part all mixed in a processor with a few spoonsful of water until you get a lump of pastry formed!.
(That means something like 8oz flour to 2oz butter and 2oz lard - in THOSE proportions)!.Www@FoodAQ@Com