Ingredients
Dough
Filling
For Brushing
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Assemble and Bake
Servings
Equipment
Having various sizes will help when mixing dry and wet ingredients separately. Opt for stainless steel or glass for durability.
A non-stick rolling pin makes it easier to roll out dough without it sticking to the surface. Lightly flouring the pin can also help prevent sticking.
Brushes are essential for achieving that golden-brown finish. Silicone brushes are easy to clean and maintain.
Accurate measurements are key to baking success. Always level off dry ingredients for precise amounts.
Use a non-stick or parchment-lined baking sheet to ensure your pastries don't stick and bake evenly.
Variations
Faq
- Why did my dough come out too sticky?
This can happen if there's too much moisture. Gradually add more flour, a tablespoon at a time, until the dough reaches a workable consistency.
- Can I make the dough ahead of time?
Yes, you can make the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.
- What if my pastry isn’t turning golden brown?
Ensure your oven is preheated to the right temperature and brush the pastries evenly with egg yolk before baking to achieve that golden color.
- Can I use a different filling?
Absolutely! Try using fruit preserves, sweetened cream cheese, or even a savory mixture. Be mindful of the moisture content to avoid the dough getting soggy.
- How do I store leftover pastries?
Store them in an airtight container at room temperature for up to two days, or freeze them for longer storage. To reheat, simply pop them in a warm oven for a few minutes.
- Why did my filling leak out during baking?
Ensure the edges of your dough are properly sealed. Using a fork to crimp the edges can help, as will chilling the filled pastries before baking.