Recipe: Eating on a Dime Rapid Pastry Dough

Recipe: Eating on a Dime Rapid Pastry Dough Delicious, fresh and tasty.

Rapid Pastry Dough. I used all whole wheat pastry flour and rapid rise yeast and then followed the rest of the recipe perfectly. I divided the dough in half and made croissants for dinner and threw the other half in a floured baggy in the fridge overnight. I pulled it out rolled it a bit and put butter cinnamon and sugar on top for cinnamon rolls.

This simple dough yields perfectly flaky, buttery and tender pastries in a fraction of the time and effort.

To make pastry, roll into desired size.

To use, thaw in the refrigerator overnight.

You can cook Rapid Pastry Dough using 5 ingredients and 17 steps. Here is how you cook that.

Ingredients of Rapid Pastry Dough

1. You need of Bread (strong) flour.

2. Prepare of Cake flour.

3. It’s of Cold water.

4. You need of Unsalted butter.

5. Prepare of Salt.

The resulting dough is a quick-method to real Danish pastry.

It's an adaption of several trusted sources: Cooking Illustrated , Joy of Cooking , and pastry master Beatrice Ojakangas.

I mish-mashed all of the recipes I studied and made my own version of this flaky, buttery dough.

Cooks' note: Gather the dough into a ball.

Rapid Pastry Dough instructions

1. Cut the chilled butter into 1 cm dice..

2. Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands. Dont knead the butter, just flatten the pieces..

3. The butter pieces should become about half their original size..

4. Add the chilled water and salt, and mix up roughly with a rubber spatula..

5. Bring the dough together into one lump with your hands. There should still be visible lumps of butter and the dough should be quite floury..

6. Form the dough into a rectangle thats about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours..

7. Fold the dough. Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it..

8. Roll out to about a thickness of 5 mm..

9. Fold the dough into thirds. Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge..

10. Fold down the far side of the dough too, and adjust to form a neat rectangle..

11. Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out. Wrap the dough and keep in the refrigerator for more than an hour..

12. Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times..

13. The finished dough should be shinly and pale in color..

14. Done. You can transform this pastry dough into all kinds of sweets..

15. Try making some apple pie with it!

https://cookpad.com/us/recipes/153844-apple-pie.

1. Heres another kind with larger apple pieces.

https://cookpad.com/us/recipes/154056-whole-apple-pie.

1. The pie crust dough will keep in the freezer for 1 month. However, the quick-pie crust dough wont puff up as much after a while, so try to use it up as soon as possible..

Keep the edges as square as possible.

The dough will look terrible, but don't worry, it will shape up.

Measure water and add salt; stir to dissolve and set aside.

The difference between them all is the ratio of fat to flour.

Generally speaking, the more fat there is, the flakier the pastry.