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Perfectly Pleasing Pastry Recipes

An Illustrated Cookbook of Sweet & Savory Pastry Ideas!

BY

Julia Chiles

Copyright 2020 - Julia Chiles

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents

Introduction

What IS pastry? How many types of pastry ARE there?

Pastry is actually a type of dough that falls into the bread category. There are myriads of types, depending on who is making the dishes.

What kind of ingredients are used in preparing pastry dough?

All pastry dough has minimal ingredients: milk or water, flour, fat (usually in the form of butter), and salt.

Sugar and eggs are found in some pastry recipes, too. They are shaped in so many ways; a myriad of cookbooks could be written just on shaping pastries. Dont despair if this sounds like too much work. Youll be using mostly ready-made dough for the recipes in this cookbook. Its easy to find and very tasty, too.

I have included many puff pastry recipes in this cookbook for your ease in preparing the dishes. Puff pastry is flaky and delicate, and it comes in sheets, pre-made, that are SO easy to use. It is frequently used in tarts and pies, both fruit and meat or vegetable types.

Flaky pastry is used in this cookbook, too. It is simple and rustic and used for turnovers, pies, and quiche. Both of these pastries have a relatively crisp outer shell, and their hollow interiors are fillable with so many tasty goodies. Read on, lets do some pastry prepping!

Pastries are very much at home on the breakfast table. Here are some recipes that Im sure youll enjoy it

1 Iced Breakfast Pastries

These wonderful breakfast pastries are easy to put together, and you can make extra and freeze some for another day. Theyre so tasty and you can make them for guests, too.

Makes 6 Servings

Cooking + Prep Time: 45 minutes + 4 hours freezer time

Ingredients:

• 1 pkg. (2 sheets) of puff pastry
• 1 1/2 cups of jam
• 1 egg, large

For icing

• 1 cup of sugar, powdered
• 4 to 5 tbsp. of milk, low-fat
• 1 tsp. of vanilla extract, pure

Instructions:

1. Thaw the pastry using package instructions. Unfold sheets and cut them vertically along fold lines. Make three columns. Cut entire sheet horizontally in half, making 12 total rectangles, six from each sheet.

2. Work with one section of pastry at a time. Spread with 2 to 3 tbsp. of jam. Leave 1/2 bare around edges.

3. Prepare an egg wash by mixing 1 tbsp. of water with one egg in a small bowl. Brush the exposed pastry edges gently with this wash.

4. Take second rectangle of pastry. Place gently atop first rectangle. Press down on edges and seal. Crimp the edges using a fork. Prick top, creating holes to vent pastry.

5. Brush the top of the pastry with your egg wash. Transfer completed pastry carefully to cookie sheet lined with baking paper.

6. Repeat above steps with remainder of pastry.

7. Once all pastries have been assembled, place cookie sheets in freezer. Allow the pastries to freeze till solid, four hours or so.

8. Once the pastries have frozen, remove them from the freezer. Place cookie sheets in 375F oven for 20-30 minutes, till pastries have puffed fully and the tops turn a golden brown.

9. As pastries bake, combine milk, vanilla extract and powdered sugar in small sized bowl to make the icing.

10. When the pastries have finished baking, remove them from the oven. Drizzle with icing. Serve.

2 Cinnamon Danish

These are sometimes called cinnamon rolls, but this is a traditional Danish recipe. They taste great and served with tea or coffee, for breakfast or as a snack.

Makes 15 Servings

Cooking + Prep Time: 1 hour 45 minutes

Ingredients:

For the dough

• 1 cup of milk, warm (about 110F)
• 3 x 0.6-oz. cakes of cake yeast
• 6 1/2 tbsp. of room temperature butter, unsalted
• 2 eggs, large
• 1/2 tsp. of cardamom, ground
• 2 tbsp. of sugar, white
• 1/4 tsp. of salt, kosher
• 4 cups of flour, all-purpose, +/- as you need it

For the Filling

• 2/3 cup of softened butter, unsalted
• 1/2 cup of sugar, white
• 2 tbsp. of cinnamon, ground

Instructions:

1. Pour warm milk into medium bowl. Mash in cake yeast. Add 6 1/2 tbsp. softened butter, along with eggs, 2 tbsp. sugar, cardamom 3 1/2 cups flour. Mix dough with wooden spoon. If it seems too sticky, add last 1/2 cup flour and mix. Cover bowl. Allow dough to rise for 1/2 hour.

2. Cream together 2/3 cup of butter 1/2 cup of sugar. Add and stir in cinnamon.

3. Transfer dough to floured work surface. Knead till firm, 3-5 minutes. Divide dough in halves. Roll them into rectangles 1/2 thick or less. Spread 1/2 filling on each rectangle.

4. Stack one dough layer with filling atop other dough rectangle with filling facing up. Roll dough up, forming a log. Slice log in one-inch-thick slices.

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