From grandma's recipe box
Pastries Recipes
Pastries are tender, buttery treats made from rich or flaky dough. They take a little care, and they are well worth it.
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About Pastries
Pastry dough is built on flour, fat, and a little liquid. Cold butter is worked in so it makes flaky layers as it bakes. Some doughs are rolled and folded, and others are pressed or mixed simply. Fillings can be fruit, cheese, cream, nuts, or spiced meat and vegetables.
Pastries are shaped by hand into turnovers, rolls, twists, or little pies. That makes them different from muffins and bars, which come from batter. Scones and biscuits are close cousins, but pastry dough is usually rolled thinner and often filled.
Questions folks ask
Why did my pastry turn out tough?
The dough was likely handled too much or had too much water. Mix just until it comes together.
Can I use store-bought dough?
Yes. It is a handy shortcut, and you can still make your own filling.
How do I keep the bottoms from getting soggy?
Bake on a hot pan, and don't overfill with wet fillings. Thicken juicy fruit with a bit of flour or starch.
Kitchen tips
- Keep butter and water cold so the dough stays flaky.
- Work quickly and handle the dough as little as you can.
- Rest the dough in the fridge if it feels sticky or springs back.
- Chill shaped pastries for a short time before baking.
- Brush with egg wash for a golden shine.