Pastry Dough Recipe
Introduction
There’s something deeply satisfying about making pastry dough from scratch—the simple ingredients, the tactile process, and the delicious result. This recipe yields a soft, pliable dough that crisps beautifully when fried, perfect for sweet or savory fillings. It’s a recipe that feels both traditional and practical, whether you’re preparing large pastries for a family gathering or just experimenting in the kitchen. With a little patience and gentle hands, this dough turns into golden, flaky pockets of flavor that everyone will love.
Ingredients
- 3 cups wheat flour (360 g / 12.7 oz), plus extra for rolling
- 1 cup warm water (240 ml / 8 fl oz), adjust as needed
- 3 tablespoons vegetable oil (soy, corn, sunflower, or cotton) (45 ml / 1.5 oz)
- 1 tablespoon brandy (15 ml / 0.5 oz)
- 1 tablespoon salt (18 g / 0.63 oz)
Directions
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