Ingredients
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2 1/2 cups All-purpose flourFor the pastry dough
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1 cup, cold and cut into cubes Unsalted butterFor the pastry dough
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1/4 teaspoon SaltFor the pastry dough
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1/4 cup Cold waterFor the pastry dough
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(such as apricot, raspberry, or strawberry) Fruit preservesFor the filling
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Or chocolate spread NutellaFor the filling
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Pastry creamFor the filling
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JamFor the filling
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(such as sliced apples, peaches, or berries) Fresh fruitsFor the filling
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1, beaten EggsFor the glaze
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1 tablespoon Milk or waterFor the glaze
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for dusting (optional) Powdered sugarFor the glaze
Directions
- Prepare the pastry dough:
- In a large mixing bowl, combine the flour and salt.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Slowly add the cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
- Use a cookie cutter or a knife to cut the dough into desired shapes. You can make circles, squares, or rectangles depending on your preference and the type of pastry you want to make.
- Fill the pastries:
- Place a small amount of filling in the center of each pastry round. Leave some space around the edges.
- If you’re making turnovers or hand pies, fold the dough over the filling and crimp the edges with a fork to seal.
- If you’re making open-faced pastries, such as tarts, leave the edges exposed.
- Brush with egg wash:
- In a small bowl, beat the egg with a tablespoon of milk or water to make an egg wash.
- Brush the edges of the pastries with the egg wash. This will give them a nice golden color when baked.
- Bake the pastries:
- Place the filled pastries on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and flaky.
- Cool and serve:
- Allow the pastries to cool slightly before serving.
- Optionally, dust the pastries with powdered sugar before serving.
