Best Sweet Pastry Recipes

SWEET SHORTCRUST PASTRY

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

SWEET TART PASTRY

Steps:

• Sift together the flour, sugar, and salt into a bowl.
• Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
• Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
• Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
• After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
• Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
• Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
• Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.

SWEET CHOUX PASTRY

Steps:

• Preheat the oven to 375 degrees F/190 degrees C.
• Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
• Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.
• Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.

FLAKY SWEET PASTRY (PATE SUCREE)

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.

OLD-FASHIONED SWEET SHORTCRUST PASTRY

Steps:

• Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

SWEET SHORT PASTRY

Steps:

• Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
• When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.

KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)

Steps:

• Preheat oven to 375ºF.
• Place kadafi in a food processor and chop up finely.
• Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
• Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
• Top with the remaining shredded pastry.
• Bake for 45 minutes.
• Make a sugar syrup by boiling water with sugar and lemon juice.
• Cook until reduced by a third and it becomes nice and thick.
• Stir in rose water to taste.
• When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
• Serve hot.

SWEET PASTRY DOUGH FOR CUSTARD PIE

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
• Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

Steps:

• Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
• Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
• Take the sweet potato out of the fridge and add the dry ingredients into the mash.
• Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
• Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
• Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
• Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.

SWEET SHORTCRUST PASTRY - GLUTEN-FREE

Steps:

• Cream the butter and sugar together in a large bowl, until light and fluffy.
• Whisk in the egg.
• Fold in the combined flours and then mix to form a soft dough.
• Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
• Dough can be stored in the fridge for up to two weeks.

SWEET PASTRY DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
• In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
• Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.

SWEET PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
• Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
• Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Preheat oven to 400˚F (200˚C).
• Using a knife cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with egg wash and bake for 30 minutes.
• Enjoy!

NAZOOK (SWEET PERSIAN PASTRY)

Steps:

• Mix 1 cup sour cream, 2 teaspoons sugar, and yeast together in a bowl. Let stand for 5 minutes. Mix in egg, vinegar, and oil.
• Pour 3 cups flour into a large bowl. Cut in 1/2 cup butter, working it into the flour until mixture is the consistency of meal. Stir in sour cream mixture until dough comes together.
• Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces and wrap each piece in plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix melted butter, 2 1/2 cups sugar, and vanilla extract together in a very large bowl to make filling. Stir in 4 cups flour. Beat in egg whites.
• Roll a piece of dough into an 8x12-inch rectangle on a lightly floured work surface. Crumble 1/4 of the filling mixture on top, leaving a 1/2-inch border on the long sides. Cover filling with plastic wrap; flatten out with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
• Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 pieces of dough and filling.
• Whisk egg yolks and yogurt together to make glaze. Brush glaze over pieces of dough.
• Bake in the preheated oven until golden brown, 20 to 30 minutes. Let cool before serving, about 15 minutes.

SWEET PASTRY DOUGH

Steps:

• Mix flour, salt and sugar.
• Cut in butter until crumbly.
• Mix beaten egg yolks,ice water and vanilla together.
• Mix into flour mixture until pastry just holds together.
• Knead in plastic wrap until smooth.
• Flatten; chill 1 hour.
• To partially blind bake: Set oven at 400 degrees Fahrenheit.
• Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.

SWEET ALMOND TAMALES WITH PASTRY CREAM

Steps:

• Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
• Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
• Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

LIGHT CHOUX PASTRY WITH SWEET CUSTARD FILLING AND FRESH STRAWBER

Steps:

• Preheat oven to 425 degrees. Combine the water and butter in a large pot and bring the mixture to a boil. Add in the flour and salt, stirring until the mix takes on the shape of a ball. Move the dough ball into a bowl, and rapidly beat in the eggs, taking care to mix quickly as to not cook the eggs. Use two spoon to roughly mold and transfer the dough to an ungreased baking sheet. Be sure not to use an ice cream scooper, because it will cause your pastries to be too dense and take on a doughnut-hole texture. Bake the pastries for 22-25 minutes until puffy and golden. While still in the oven, use a toothpick or chopstick to poke a whole in each of the pastries. This will allow the hot air to escape, and keep the cream puff from collapsing. Allow to cool completely.
• To make the egg yolk custard, combine the flour and cornstarch in a small bowl and set aside. On medium heat, combine the milk, vanilla, and butter, allowing it to simmer, but stirring constantly to keep from burning the milk and creating lumps. Beat the eggs and sugar together until frothy. Stir in the mixture, whisking constantly. When combined, add in the flour and cornstarch. Stir constantly until thickened. Add more sugar and vanilla to taste, you want the custard to be sweet.
• Allow the custard to cool completely. When cool, cut the pastry almost in half. Use a piping bag to pipe the desired amount of custard into the pastry. Add in cut strawberry halves, then pipe just a little more custard to the top to hold the pastry together. Garnish by drizzling melted bakers chocolate over the top with a fork and a dusting of powdered sugar.
• Best served slightly chilled!

NAZOOK OR CHOREG (ARMENIAN SWEET PASTRY)

Steps:

• In a large bowl, stir together the flour, salt and mahleb.
• In a medium saucepan, heat milk until hot. Add butter,
• shortening and sugar, and stir until sugar is dissolved.
• Remove from heat and set aside.
• Dissolve yeast in 1/2 cup warm water. Add a bit of
• sugar to activate the yeast. The mixture should become foamy.
• Make a well in the center of the flour. Add the eggs and the
• milk mixture to the flour.
• Pour in the activated yeast. Stir to blend well.
• Turn out dough on a lightly floured surface and knead until
• the dough is smooth and elastic. The dough should be slightly
• sticky, not dry.
• Place the dough in a large greased bowl. Pat top of dough with
• a bit of oil to prevent sticking to aluminum foil. Cover the
• bowl with foil and then a dish towel. Let rise in a warm place
• for 2 hours.
• Break off a small amount of dough and shape into pretzels or braids.
• Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
• with egg wash and sprinkle with sesame seeds and/or nigella (black
• seeds, see note).
• Bake in a 350-degree oven for 20 minutes or until golden brown.

BASIC SWEET PASTRY

Steps:

• Crumb together by hand the butter in to the flour
• Add the sugar
• Mix in the egg and enough milk to form a soft dough - add flavour (opt)

SWEET AND SAVORY CHICKEN PUFF PASTRY SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.
• Melt butter in a saucepan over medium heat. Add apples; cook and stir until slightly softened, 3 to 5 minutes. Add bacon; cook until sizzling, about 1 minute. Add chicken; cook and stir until no longer pink, 5 to 7 minutes. Divide filling over the 6 baked shells right out of the oven.