Quick And Easy Milk Pastry Recipes

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NO-FUSS PASTRY CREAM



No-Fuss Pastry Cream image

Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

QUICK AND EASY FLAKY PASTRY



Quick and Easy Flaky Pastry image

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!

Provided by Lovefoodies

Categories     Recipe Tutorials

Time 45m

Number Of Ingredients 5

3/4 cup or 175 g butter at room temperature
1 3/4 cups or 225 g Plain / All purpose flour, sieved
pinch of salt
1/4-1/2 cup or 100 ml of cold water
2 tablespoons sugar if making a sweet dish.

Steps:

  • Mix the sieved flour and salt in a bowl. (add sugar if using)
  • Weigh out the butter and divide into 4 amounts.
  • Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
  • Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
  • Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
  • Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
  • Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
  • Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 158 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

QUICKEST PUFF PASTRY



Quickest Puff Pastry image

Provided by Food Network

Categories     dessert

Time 2h

Yield about 1 1/2 pounds dough

Number Of Ingredients 4

10 ounces (2 1/2 sticks) cold unsalted butter
1/2 cup cold tap water
1 teaspoon salt
2 cups unbleached, all-purpose flour (about 9 ounces)

Steps:

  • Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
  • Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
  • Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
  • Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
  • Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

QUICK AND EASY MILK PASTRY



Quick and easy Milk Pastry image

I cannot claim this as my own, but it is one my mother taught to me when young.......I find it very useful. Very good for pasties, pies, turnovers, sausage rolls. This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff.

Provided by autumngold

Time 15m

Yield Makes Pasties

Number Of Ingredients 0

Steps:

  • Sift flour and salt into a bowl
  • Add butter and 'cut' into the flour until pieces are no larger than peas. {I use two Knives in one hand to do this}
  • Mix to a stiff paste with the milk, and draw together with your fingertips.
  • Quickly transfer to a polythene bag or aluminium foil
  • and chill in the fridge for an hour.
  • Roll out and use as required.

EASY NO-COOK PASTRY CREAM



Easy No-Cook Pastry Cream image

In this no-cook easy pastry cream, there's no hand-whisking or tempering involved. Use it to fill fruit tarts, cream puffs, or Boston Cream Pie.

Provided by Vallery Lomas

Time 10m

Number Of Ingredients 4

One 8 oz. package (226g) full-fat cream cheese, cold
¾ cup (180ml) heavy cream
½ cup (60g) confectioners' sugar
1 tsp. vanilla extract

Steps:

  • Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.

SUPER QUICK HOT WATER PASTRY



Super Quick Hot Water Pastry image

This pastry can be used for both sweet and savory pies, pasties, sausage rolls, etc. It takes minutes to make and gives baked meals that perfect pastry crunch!

Provided by wildschwein

Categories     Dessert

Time 5m

Yield 800 grams

Number Of Ingredients 4

500 g plain flour (i.e. 2 cups, preferably wholemeal)
150 ml melted lard or 150 ml melted butter
200 ml boiling water
1 pinch salt

Steps:

  • Place flour in mixing bowl, make a well in the center.
  • Put oil and hot water in cup or jug and pour onto flour.
  • Mix well until all flour is incorporated. The dough should be quite pliable.
  • Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
  • Roll out on floured surface and use immediately.
  • For Vegetarian omit animal fat or Lard.
  • For Vegan omit Animal Fat, Lard or melted butter and use only oil.

Nutrition Facts : Calories 4.4, Fat 0.2, Sodium 0.2, Carbohydrate 0.6, Protein 0.1

BUTTERKUCHEN (QUICK AND EASY PASTRY)



Butterkuchen (Quick and Easy Pastry) image

If you've never made a yeasted coffeecake, give it a try. It's a yummy cross between a pastry and a cake, with a delicious topping. It only has to rise for 45 minutes, so it's very do-able for weekends. (Rising time is included in the cooking time below.)

Provided by puppitypup

Categories     Yeast Breads

Time 1h30m

Yield 1 10x13 pan, 12-16 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) packets dry yeast
1/2 cup lukewarm water
1 pinch sugar
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter
4 cups flour
3 eggs, slightly beaten
1/2 cup butter
1 cup sugar
1/2 teaspoon cinnamon
1 pinch salt

Steps:

  • In a pyrex mixing bowl, combine milk, 1/2 c sugar, salt and 1/2 c butter. Heat in microwave until butter is melted.
  • Meanwhile, in a small bowl, dissolve both packets of yeast into warm water with the pinch of sugar.
  • Measure flour into another mixing bowl. Add eggs and stir to just combine. When butter has melted, add the liquid to the flour mixture and stir a little. Then add yeast and stir enough so that all ingredients are combined.
  • Grease a 10x13 pan and spread dough in pan. Let rise in a warm place for 45 minutes.
  • While dough is rising, preheat oven to 375 degrees. Also, mix together the topping ingredients and sprinkle over the dough.
  • Place in oven over a halfsheet to catch any syrup that runs over the top. Bake for 22-27 minutes or until the top is golden and syrupy. Be careful not to overbake.

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