Flakey Dessert Newf Recipes

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.

FLAKY SWEET PASTRY

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 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.
• On a lightly floured surface, carefully roll out the dough to a 12-inch circle and transfer the dough to a 10 1/2-inch tart pan, preferably black tin, with a removable bottom. With your fingertips, carefully press the pastry into the pan and up the side, trying not to stretch it. Trim the overhang, leaving about a one-inch edge. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. If you build the pastry a bit higher than the height of the pan, you have less problem with shrinkage. Prick the bottom of the shell with the tines of a fork and chill for at least 20 minutes (or up to 24 hours, well wrapped).
• Preheat the oven to 375 degrees.
• Line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Fill with weights of rice or dried beans - making sure you get all the way into the edges - to prevent shrinkage.
• For a partially baked shell, bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes. Remove the foil and weights and continue baking until it is thoroughly, lightly and evenly brown, about 10 more minutes. (For a fully baked shell, bake the pastry for 30 minutes after removing the foil and weights.)

BEST FLAKY PASTRY

Steps:

• Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling..Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

FLAKEY DESSERT (NEWF RECIPE)

Steps:

• Assemble as shown. Layer some of the crackers in a dish, 1/2 of the pudding. 1/2 cool whip, crackers , jam ,crackers, pudding,crackers, cool whip and drizzle with the jam. Chill for 4 hours or overnight so crackers soften up. You can crunch crackers instead of using whole but not too fine if so desired.