flaky crust, was: Gimme Lean 'Sausage'

[Guest guest]

Two very important steps to making any crust flaky, is:

1. use very cold ingredients, go as far as putting a couple of ice

cubes in your water, and keep your fat in the fridge until ready to

use.

2. not too much water and handle very lightly. add only enough water

to start getting the dough to begin sticking together. try not to

shape and form it with your hands too much. use flour on your

surface, shape the dough into a thick disc and begin rolling it out.

 

A perfect crust takes practice and some patience. At times when I

know my patience it short, I will add more water, just so I don't end

up swearing at the crust for falling apart. It still comes out good,

but not the best it could be.

 

To make the 'sausage' rolls, cut the Gimme Lean into four even parts

and roll those out to skinny logs. Cut your pastry into four long

strips. Lay one log onto one strip of pastry, fold pastry over, use a

little water to seal and cut into bite sized pieces.

I believe I bake them at 350, but pretty much any hot temperature and

just watch until the crust is golden brown.

 

Denise

 

>

> those 'sausage' rolls sound great. how do you make your flaky crust?

>

> Scott -