FLAKY BAKERY RECIPES

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

FLAKY AND TASTY PASTRY RECIPE | ALLRECIPES



Flaky and Tasty Pastry Recipe | Allrecipes image

This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.

Provided by Michelle LaVerdiere

Categories     Desserts    Pies    Pie Crusts

Yield 5 - 6 crusts

Number Of Ingredients 8

4?½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons brown sugar
1 pound lard
1 egg
2 tablespoons distilled white vinegar
1 cup water

Steps:

  • Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
  • In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.

Nutrition Facts : Calories 131 calories, CarbohydrateContent 9.4 g, CholesterolContent 12.9 mg, FatContent 9.7 g, FiberContent 0.3 g, ProteinContent 1.3 g, SaturatedFatContent 3.8 g, SodiumContent 60.4 mg, SugarContent 0.4 g

FLAKY BISCUITS - BETTER HOMES & GARDENS



Flaky Biscuits - Better Homes & Gardens image

Homemade biscuits taste as good as they look! This easy biscuit recipe is ready to serve in under 30 minutes. Serve warm for the perfect dinner roll.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 25 minutes

Prep Time 15 minutes

Yield 12 biscuits

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon baking powder*
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar*
¾ cup butter or 1/2 cup butter and 1/4 cup shortening
1 cup milk

Steps:

  • Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.
  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.
  • Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Nutrition Facts : Calories 231 calories, CarbohydrateContent 26 g, CholesterolContent 32 mg, FatContent 12 g, ProteinContent 4 g, SaturatedFatContent 8 g, SodiumContent 375 mg, SugarContent 2 g

More about "flaky bakery recipes"

FLAKY AND TASTY PASTRY RECIPE | ALLRECIPES
This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.
From allrecipes.com
Reviews 4.6
Category Desserts, Pies, Pie Crusts
Calories 131 calories per serving
  • In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.
See details


EXTRA-FLAKY PIE CRUST RECIPE - NYT COOKING
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it “a little lift,” she said, which helps the butter and flour form flaky layers — like a biscuit.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine american
  • Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
See details


EXTRA-FLAKY PASTRY DOUGH RECIPE RECIPE | EPICURIOUS
Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).
From epicurious.com
Reviews 2.7
  • 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.
See details


FLAKY BUTTERY BISCUITS | MARTHA STEWART
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
From marthastewart.com
Reviews 3.6
Category Bread Recipes
  • For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
See details


FLAKY BUTTER CROISSANTS RECIPE | LAND O’LAKES
Get the perfect flaky croissant with our butter croissant recipe. Serve these tender flaky pastries for a special brunch.
From landolakes.com
Reviews 4.8
Total Time 1 hours 1 minutes
Category Rolls, Yeast, Butter, Sweet, Savory, Baking, Dairy, Breakfast and Brunch, Bread, Side Dish
Calories 200 calories per serving
  • Beat egg yolk and water in bowl; brush over croissants. Bake 13-16 minutes or until golden brown.
See details


RECIPES
Charoset Ice Cream. Cheese Buttermilk Biscuits. Chewy Brownies. Chocolate Bread Pudding. Chocolate Cake with Chocolate Chip Mascarpone Filling and Chocolate Fudge Frosting. Chocolate Chip Biscotti. Chocolate Chip Caramel Pretzel Blondies. Chocolate Chip Crumb Coffee Cake. Chocolate Fudge Brownie Ice Cream.
From flakybakers.com
See details


PASTRY RECIPES THAT ARE PERFECTLY LIGHT AND FLAKY | BETTER ...
Aug 18, 2021 · Bring home the sweet smells of flaky pastries from your favorite bakery without leaving the house. If you're a beginner baker, pastry dishes always start with a dough made of flour, water, and solid fat (this can be shortening, butter, or lard). Some common pastry examples include pies, tarts, donuts, croissants, danishes, and scones. Here you'll find a handful of our favorite pastry recipes ...
From bhg.com
See details


FLAKY PASTRY | KING ARTHUR BAKING
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.
From kingarthurbaking.com
See details


- BAKING FOR THE FUN OF IT
Breakfast, Muffins, Recipes. Maybe a little redundant with the sweeteners in the name, Mini Cinnamon Sugar Honey Puffs, but that reflects what it’s all about here with this recipe. Now sure, they’re not too far off of the Cinnamon Sugar Breakfast Puffs, heh, but these are in fact different. First off, it’s an entirely different recipe.
From flakybakers.com
See details


FLAKY BUTTERY CRESCENT ROLLS | KING ARTHUR BAKING
Starting with one of the short ends, fold the dough in thirds like a business letter. Rotate the dough 90° and turn it over. Dust with flour and roll out once more, folding in thirds once again. Divide the dough in half, wrap each half separately, and chill for at least 30 minutes, or as long as overnight.
From kingarthurbaking.com
See details


PIE DOUGH RECIPE: MAKE A SUPREMELY FLAKY ... - MACRINA BAKERY
Nov 18, 2013 · Mix just until all the dry ingredients are incorporated. 3. Dust your hands with flour and transfer the dough from the bowl onto a lightly floured work surface. Divide the dough into two balls: one should be about two-thirds of the dough and the other about a third. Pat each ball of dough into a disk about 3/4-inch thick.
From macrinabakery.com
See details


17 BAKERY-QUALITY PASTRY RECIPES YOU CAN MAKE AT HOME
Aug 19, 2020 · Bring home the sweet smells of flaky pastries from your favorite bakery without leaving the house. If you're a beginner baker, pastry dishes always start with a dough made of flour, water, and ...
From msn.com
See details


FLAKY TART DOUGH - TARTINE BAKERY
Directions: In a saucepan, combine the sugar, maple syrup, corn syrup, bourbon, and salt over medium heat. Bring to a rolling boil and boil for 1 minute. Take the pan off the heat, add butter and whisk as it melts. Let mixture cool to room temp. Preheat oven to 350 degrees. Add vanilla and eggs to the cooled mixture and stir to mix well.
From tartinebakery.com
See details


KRINGLE RECIPE | HOW TO MAKE DANISH KRINGLE AT HOME, STEP ...
May 18, 2021 · Kringle is a buttery, flaky, ring-shaped pastry made from a tender, laminated Viennese pastry dough. Kringle is loaded with an array of fruit or nut fillings—almond, pecan and cherry are among the most popular.
From tasteofhome.com
See details


61 FLAKY PASTRY IDEAS | FOOD, DESSERT RECIPES, DESSERTS
Jun 10, 2019 - Explore Anshika Gupta's board "Flaky pastry" on Pinterest. See more ideas about food, dessert recipes, desserts.
From in.pinterest.com
See details


THE MAGPIE CAKERY - BAKERY, RECIPES, CORPORATE BAKING ...
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Grate cold butter using large holes of a box grater and place in freezer. Measure out heavy cream and place in freezer. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt. Prepare mix-ins and set aside.
From themagpiecakery.com
See details


BEST EVER CLASSIC SCONES {FLAKY BISCUITS RECIPE} - THE ...
Oct 16, 2020 · How to make the BEST flaky scones – the easy way! Use COLD butter! – Cold butter straight from the fridge is what helps create those flaky layers you see in bakery scones. Using warm or room temperature butter will cause your scone dough to be too liquid-y and you’ll end up with a mushy mess and dense, heavy scones. Use your HANDS!
From getsmil.com
See details


PIE CRUST RECIPE FOR BAKERIES & RESTAURANTS: LARGE BATCH ...
Mar 01, 2017 · This flaky pie crust recipe is intended for bakeries, small restaurants and wholesale kitchens that make their own homemade pie crust. Similar to the Crisco pie crust recipe, it’s a much larger batch of dough and makes 20-22 single 8-9 inch pie crusts. The pie crusts can be rolled by hand or crimped with a commercial pie press.
From kitchensurfing.com
See details


THE BEST CROISSANTS - SAVEUR: AUTHENTIC RECIPES, FOOD ...
Nov 14, 2017 · In a small bowl, beat the yolks and heavy cream. Brush the risen croissants evenly with the mixture and bake, without opening the oven, until the croissants begin to color, 20–22 minutes. Rotate ...
From saveur.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »