Yummy Dessert! Easy, universal flaky pastry dough secrets!

Let’s pretend…

It is a cold, rainy Sunday morning and you couldn’t fall asleep till 3:00 am! When your dog manages to drag you out of bed it’s already too late for church and now, in addition of being cold and tired you are going on a guilt trip!
Well… may be not you, but I would, if the above would happen to me, which it never does!

Regardless of circumstances I find that dessert always makes me feel better so I will share this with you and hope you like it too!
How to make a flaky universal pastry dough

The secret for a flaky dough is using very cold butter and also very cold water and letting the dough rest in the refrigerator for at least an hour before using it.
The secret to “universal” is to make it without sugar, so you could use it for other dishes, not only desserts.
Ingredients for dough
2 sticks of butter
2 cups of flour
A pinch of salt, or less if the butter is salty already
If you use the dough for desserts, add:
A pinch of cinnamon, 2 tablespoons of sugar.
Add COLD WATER slowly for desired consistency.
What does this mean??? The consistency needs to be just right to be able to roll it and work with it in the desired shapes. If it is too watery, add flour, but make sure you keep in mind it is the butter which gives us the flakiness feature. So, add more butter.

Mix the ingredients using your hands or a blender.
Do not over mix! The cold butter is CUT IN and the water we add must be cold to get the flakiness feature.

Place the dough in a bowl, cover and refrigerate for at least 60 minutes, but I let it rest overnight. In fact, I use little at a time if I want to have a fresh, hot pastry daily!

To sum up:
We have the flaky dough. If we decided NOT to use all of it for desserts, don’t use any sugar. The dough must be refrigerated for at least 60 minutes but it could be used as desired, little by little during the week. Do NOT keep more than a week!

Filling(s)

For Desserts:
Mix chopped walnuts or any kind of nuts you have at hand with any berry preserves. Fresh is always best. Berries picked by you, even better! Take the desired amount of dough out of your refrigerator, roll it, flatten it in the desired shape, place the filling in the middle, close it so that the filling will not spill out while baking. Place on unbuttered cookie sheet and bake at 400 degrees for about 30 minutes. Let cool and make it look pretty by topping it with confectioner sugar, especially if sugar is not a health concern.

Fillings for “non-desserts.”

One of my favorites is shredded cedar cheese mixed with one egg. Ricotta, cottage, are other favorite fillings.
As all of the recipe shares on this site there is a “give and take” element and the encouragement to use our imagination.
Cooking, baking, generally making something which we could eat, is good for the soul!
Enjoy your flaky dough in any way you decide to use it. Please, as always, share your personal experiences.

Rodica Mihalis, M.S., Counseling and Clinical Psycology

Yummy pastry!

Yummy pastry!

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