Cannoli dough

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Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Pâte à foncer is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water is added to bind it. Very often is made with no sugar, as a savoury crust for pies. An alternative is a gluten-free pastry.

Pâte sablée has the same ingredients as pâte sucrée, but the butter is creamed with the sugar and the eggs before the flour is folded in. This mixes the butter more evenly, which makes the dough puff much less, creating a more “snappy” and dry pastry, instead of the crumbly texture of the previous doughs. In preparing a shortcrust, the fat and flour are “cut” into each other, rather than blended, and the ingredients are kept cold. This ensures that the fat remains distinct in the crust, and when it heats during baking, steam is released, resulting in the pockets that make a flaky crust. Water is only added once the fat and flour are thoroughly combined. Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky.

Weak protein flour like cake flour is used for pastry making because it does not become overworked and tough as easily as bread flour. What is fraisage, and how do I use it for flaky pie dough? If you enjoyed these Italian dessert recipes, check out more of our Italian recipes. A star rating of 5 out of 5. Rustle up these Italian-inspired almond biscuits.

A star rating of 0 out of 5. This buttery, Italian bread really is the star of Christmas desserts. Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. Learn how to make cannoli with our easy-to-follow recipe. A star rating of 4 out of 5. They’re the perfect cute Christmas Cookie.