Ilagan - Pastry Recipes The Ultimate Pastry Recipe Book

This book will help you create your all-time favorites with easy to follow step-by-step instructions and easy to find ingredients. Also included here are some tips on how to create the best pastry ever. Beginners can start with less challenging recipes before moving to more challenging ones. Sometimes it takes practice to perfect recipes like croissants and Danish, thats why you should never give up if you failed the first time. By giving it another try, you will surely get your desired results in no time. This book is a part of a cookbook series that I am writing.

I hope youll have fun trying all the recipes here. So now, lets get it started !

• Cling wrap is your best friend when making pastries. They help keep your dough clean and fresh when storing until you're ready to use it.
• Confectioner's sugar can make your pastries look their best. In culinary, it is also often called as powdered sugar or icing sugar.
• Make sure that you give your dough ample time to rest. Resting is a must for your pastry dough to achieve the right form for baking.
• Working in a cool environment helps a lot. You'll be dealing with a lot of butter, so a warm room isn't recommended.
• Use fruits that are in season when making a filling for your pastries; they are not only delicious but would also cost much lower than those that are not.
• Remember to have fun with what you're doing in the kitchen.

  Cooking food or baking, among other things, is often a trial and error. You don't have to make the perfect cream puff or croissant on your first try after all. Just keep on trying until you get your desired results.

1. Fit a dough hook on a stand mixer, and in its bowl, combine the salt and flour together. Add water and mix until the dough sticks together.
2. Shape the dough into a flat ball. Let it rest for 10 minutes.
3. Cut two pieces of plastic wrap and put the butter in between them. Pound with a mallet or roll with a rolling pin to make a flat disk.

   Refrigerate for like 20 minutes or until firm.

4. Roll out the dough into a rectangle; the thickness of the dough should be 1/2-inch thick. This process should be done in a lightly floured area.
5. Take the chilled butter and place it in the center of the dough, folding the two ends over so it is fully encased. Roll out the dough to about 1/2-inch thick, making sure that the butter stays inside its enclosure.
6. Fold the dough into thirds, rotate it 90 degrees, and roll it out into a rectangle once more. Fold again into thirds.
7. Put the dough in a baking sheet. Poke it twice with your finger to mark it, then wrap in cling wrap and refrigerate for 30 minutes or so.
8. Once out of the fridge, you can start rolling it again. Roll, then fold and turn the dough two more times.

   Back to the fridge, it goes. Take it out, and fold again for the last two times.

9. Wrap and refrigerate. It is now ready to be used for whatever recipe that requires it.

Mini Tart Shells

Preparation Time: 10 minutes Total Time: 25 minutes Yield: 32 servings Ingredients 1/2 cup (125 g) unsalted butter 1/2 teaspoon (2.5 g) salt 2 teaspoons (10 g) sugar 1 cups (185 g) flour 1/4 cup (60 g) sour cream Method

1. Process the salt, sugar, flour, and butter in a food processor until it gets a crumbly texture. Add the sour cream and process once more until the dough looks like its firm and clumped together. Take it out of the food processor and make it into a ball. Allow dough to rest for 5-7 minutes.
2. Preheat and set your oven to 350 F (175 C).
3. Roll out your dough on a floured, clean surface.

   Make them about 1/8-inch or about 1/4-inch thick. Take a scalloped cookie cutter and cut as many circles out of your dough as you can.

4. Place the circles into an ungreased tartlet pan. Push each circle with your finger so that they sag into the cups.
5. Now, take a tartlet tamper, dip it into flour, and firmly press it into each of the cups until they form perfect tartlet shapes. Set aside the tamper and proceed with the following step.
6. Using a fork, prick the bottom side of the tartlets. Then put the tartlet pan into the oven and bake for 12 to 14 minutes, or until it becomes light brown.
7. Your mini tart shells are now ready to use!

Nutritional Information: Energy: 69 kcal Fat: 4.4 g Carbohydrates: 6.4 g Protein: 0.9 g Sodium: 79 mg

Apple and Walnut Strudel

Preparation Time: 1 hour Total Time: 1 hour 30 minutes Yield: 8 servings Ingredients For the dough: 1/2 teaspoon (2.5 ml) cider vinegar 1 1/3 cups (165 g) flour 1/4 teaspoon (1 g) salt 2 tablespoons (30 ml) vegetable oil, set some aside for coating 7 tablespoons (105 ml) water, add as needed For the strudel and pi e : 1/4 teaspoon (0.5 g) ground cinnamon 1 1/2 cups (150 g) bread crumbs 1/2 cup (125 g) melted butter, unsalted 1/3 cup and 1 tablespoon sugar, about 90 g 2 tablespoons (30 ml) apple juice 3 tablespoons (30 g) raisins 1/2 cup (50 g) walnuts, coarsely chopped 2.2 pounds (1 kg) apples Method For the dough:

1. In a mixer fitted with the paddle attachment, combine the salt and flour. Mix the cider vinegar, vegetable oil, and water in a measuring cup then carefully add the mixture to the flour.