PASTRY STRIPS RECIPES

DECORATED PASTRY STRIPS RECIPE | MYRECIPES

Decorated Pastry Strips Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes about 4 dozen

Number Of Ingredients 4

Ingredients

Poster board or sturdy cardboard at least 12 x 2 3/4 inches
½ (15-ounce) package refrigerated piecrusts
? cup powdered sugar
12 ounces vanilla bark coating, divided

Steps:

Cut 1 (12- x 2-inch) strip and 1 (12- x 3/4-inch) strip from poster board, using a ruler as a guide.
Unfold piecrust on a lightly floured surface; gently roll to press out fold lines. Lay the 12- x 2-inch cardboard template horizontally across piecrust; cut piecrust into 5 (2-inch) strips. The bottom cut of each strip will be the top cut of new strip; do not separate strips. Lay the 12- x 3/4-inch template vertically across piecrust; cut piecrust into 3/4-inch strips. Separate into individual pieces. (There will be about 40 2- x 3/4-inch pieces.) Arrange pastry pieces on an ungreased baking sheet 1/4 inch apart.
Bake at 425° for 4 to 5 minutes or until golden brown. Remove from oven. Remove half of pastry pieces on baking sheet to wire rack to cool; sprinkle remaining warm pieces evenly with powdered sugar. Let all pastry pieces cool completely.
Microwave half of vanilla coating in a glass bowl at medium (50% power) 1 minute or until melted, stirring once; spoon into a small zip-top plastic bag, and seal. Snip a small hole in 1 corner of bag; pipe lace design (continuous string of melted coating without touching) on top side of each unsugared pastry piece. Let stand until coating is firm.
Repeat melting procedure with remaining vanilla candy coating. Pipe a small amount of melted coating on the back of all pastry pieces; carefully press onto sides of cheesecake, alternating the patterned strips with the powdered sugar strips. (Tip: Press each pastry piece onto cheesecake as it is piped; do not allow candy coating to harden before pressing onto cheesecake.)

BASIC PASTRY DOUGH RECIPE - MARTHA STEWART

Basic Pastry Dough Recipe - Martha Stewart image

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water

Steps:

In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

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