Yield Two 10-inch tarts Number Of Ingredients 7 Steps:
Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week’s recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
Time 20m Yield 8 Number Of Ingredients 7 Steps:
Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed. Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.
Time 45m Yield 2 9-inch pastry shells, 6 to 8 servings each Number Of Ingredients 5 Steps:
Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until mixture comes together. Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough. Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight. Very lightly butter two 9-inch tart pans. (If you can see butter you’ve used too much.) Roll out dough and line tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight. (If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.) To prebake, heat oven to 325 degrees. Unwrap tart shell and place on a sheet pan or baking sheet. Line the dough with a sheet of parchment. Fill all the way with pie weights (you can also use beans or rice). Place on the middle rack of the oven for 15 minutes. Remove pie weights and parchment and return pastry to oven. Bake for 15 to 20 minutes more, or until light brown and evenly colored. There should be no evidence of moisture in dough. Remove from oven and allow to cool.
Time 15m Yield 1 pie crust Number Of Ingredients 6 Steps:
Combine flour, salt and wheat germ in bowl. Cut in butter until mixture is crumbly. Add egg yolk and water, stirring until mixture forms a ball. Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.
Yield 5 pastry tarts Number Of Ingredients 12 Steps:
In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold. Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together. Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes. Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork. Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick. Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x4½ inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles. Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage. Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries. Use a pastry brush to gently brush the tops of each pastry with egg wash. Bake for 15-20 minutes, or until golden brown. Let cool completely. If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms. Use a spoon or rubber spatula to spread the glaze over the pastry tarts. Serve immediately or store in the fridge for up to 3 days. Enjoy!
Time 1h Yield 12 turnovers Number Of Ingredients 14 Steps:
Sift together flour and salt. Cut in shortening, add water. Roll 1/8" thick & cut into twelve 4" squares. Set aside. Mix apples, sugar, cinnamon, lemon juice, and salt. Drizzle with honey. Place 1 heaping tablespoon apple mixture in center of each square. Dot with 1/2 teaspoon margarine. Moisten edges with water, fold into triangle, and press edges together with fork. Place on greased cookie sheet. Prick top with fork. Bake 25 to 30 minutes at 400°F.
More about “whole wheat pastry dough recipes”
Time 2h45m Yield 10 Number Of Ingredients 7 Steps:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
