SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SWEET SHORTCRUST PASTRY FOR CHEESECAKES....
this is fast and easy..I use this or my special cheesecake pastry recipe with most of my cheesecakes.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 9inch spring form crust
Number Of Ingredients 5
Steps:
- Sift flour and powdered sugar together.
- Add cold butter pieces and make coarse crumbs.
- Beat the egg in a small bowl with the vanilla.
- Stir mixture into the dry until a dough forms.
- Wrap and chill at least one hour.
- Roll out on a lightly floured surface.
- Place into proper 9 inch spring form pan.
- Always prick, and then chill again.
- Fill with your cheesecake filling, and bake according to your recipe.
- This can also be made in your food processor.
- Keeps in the fridge for at least four days, or freezer up to 2 months.
CLASSIC CHEESECAKE WITH PASTRY CRUST
With just a hint of lemon flavor in both the crust and filling, this creamy cheesecake in a buttery pastry crust makes the perfect ending to a special meal.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in 1 of the eggs, 1/2 tsp. of the lemon peel and 1 tsp. of the lemon juice. Add 1 cup flour; mix well. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use. Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool. Press reserved dough 2 inches up side of pan. Increase oven temperature to 450°F (or to 425°F if using a dark nonstick pan).
- Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour, remaining 1 tsp. lemon peel and remaining 1 tsp. lemon juice in large bowl with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
- Bake 10 minutes. Reduce oven temperature to 250°F (or to 225°F for a dark nonstick pan); continue baking 40 minutes. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 145 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
THE EASIEST SHORTCRUST PASTRY
This was given to me by my aunt, a prolific baker. I've used it for years, in savoury and sweet pies and it is always great.
Provided by Sonja South Africa
Categories Dessert
Time 12m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Simply mix together the ingredients and press into a pie dish.
- If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
- To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
- For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
- For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.
Nutrition Facts : Calories 1301.3, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 656.3, Carbohydrate 103.8, Fiber 3.4, Sugar 8.8, Protein 13.9
SWEET SHORTCRUST PASTRY - GLUTEN-FREE
A recipe by Sally Wise- from her cookbook "From my Kitchen to yours." A versatile pastry for making swett biscuit/cookies, pies or tarts. Dough can be wrapped in clingwrap and placed in the fridge for up to two weeks. Much more economical than purchasing gluten-free pastry. Makes approx 500 grams of pastry (just over 1 pound). Cooking time is refrigeration time. Use pastry according to purpose of recipe it is being used to complete,
Provided by Jubes
Categories Dessert
Time 50m
Yield 1 500 grams pastry, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cream the butter and sugar together in a large bowl, until light and fluffy.
- Whisk in the egg.
- Fold in the combined flours and then mix to form a soft dough.
- Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
- Dough can be stored in the fridge for up to two weeks.
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