Monday, September 21, 2009

Monday Must Have: Flaky Pastry Dough Recipe

I've been enjoying my day off today. It's been sunny today and I have been taking my time getting things done and yes, I will admit I've even relaxed a bit.

I decided to make Mini Jam Turnovers with the Flaky Pastry Dough for the Monday Must Have:

AND then I walked outside and saw that our pear tree had some beautiful pears that were ready to drop:

And since I didn't get a Monday Must Have post out last Monday, I just had to share a second dessert, Pear French Galettes:

This is a great recipe that I've used for several years and it comes out flaky, buttery and oh-so-tasty EVERY SINGLE TIME. If you follow these directions, you will have success every time you make this delicious pastry dough--I promise!

Many pie or tart dough recipes are very similar. You may have seen several variations that contain less sugar or no sugar, pastry flour, cake flour or all-purpose flour. This one has all-purpose flour and since most people usually have all-purpose flour at home, I find that this is a convenient recipe to have as a great go-to pie dough recipe. And this comes at the perfect time to welcome the fall season which officially begins tomorrow.

Flaky Pie Dough

Yields = (1) 9-inch pie or (12) mini turnovers & (4) 5-inch galettes

2 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. sugar
8 oz. unsalted butter
1/3 to 1/2 cup strained ice water


1) Combine flour, sugar & salt in mixer bowl with paddle attachment and mix on low speed for 15 seconds.

2) Remove butter from refrigerator and cut into large pieces.

3) Add cold butter pieces to dry ingredients and mix on low speed for 10-15 seconds till butter combines with dry ingredients and is a little smaller.

4) While mixer is still on low speed, slowly add part of the water until dough comes together. Do not over mix (mixture may still have some dry parts, that is OK, because as the dough rests, it will absorb the water through out the rest of the dough).

5) Set a large piece of plastic wrap on the counter and scrape the dough mixture from the mixer bowl in the center of the plastic wrap.

6) Take all four sides of the plastic wrap and bring to the middle and twist securely together.

7) Using the heel of your hand, press the dough firmly and evenly into a circle.

*When you turn the dough over, you will see pieces of butter--this is a good thing!! These long pieces of butter will create a nice flaky pastry dough.

8) Refrigerate dough for at least 30 minutes (45 minutes to an hour is best) to chill.

Mini Jam Turnovers

Flaky Pastry Dough
Jam (Apricot, Raspberry, Peach, etc.)
Egg wash (1 egg + 2 Tbsp. milk)
Raw Cane Sugar

1) After chilling your dough, remove from the refrigerator and let it set at room temperature for a few minutes before rolling it out. Roll out the dough to about 1/16-inch thickness, using flour as needed, making sure the dough doesn't stick to the board.

2) Use a round cookie or biscuit cutter and cut as many rounds as you would like from the Flaky Pastry Dough. Drop a spoonful of jam on one half of the round, then fold dough in half and pinch the ends together using a fork.

*I made three different varieties using jam I had canned earlier in the summer; Apricot-Vanilla Jam, Peach Citrus Preserves & Spiced Peach Preserves.

*Don't worry if some of the jam oozes out--this is why I use Silpats. They are so easy to clean, even after baking sweet, sticky desserts.

3) Dock the tops of the turnovers using a fork, to allow steam to escape during baking. Next, place the sheet pan in the freezer for about 30 minutes. This dough needs to stay as cold as possible.

4) After the 30 minutes is up, remove them from the freezer, brush an egg wash on the turnovers and sprinkle some raw cane sugar on each turnover. Immediately put them in your preheated oven (400 f.) and bake for 15 to 18 minutes or until they are golden brown.

*Notice how fabulous and flaky the pastry is on these cute little turnovers!

Pear French Galettes

Flaky Pastry Dough
7-8 Fresh Pears (I used Bartlett Pears)
2 cups sugar
4-6 Tbsp. all-purpose flour
2 lemons, juiced and zested
1 tsp. mace
1/2 tsp. ginger
1/4 tsp. cinnamon
1/2 orange zested

1) Peal, core & slice the pears and put into a bowl with the lemon juice and zest. As you continue adding the pears, toss them in the lemon juice to prevent browning.

2) Once your pears are all sliced and put into the bowl, add the rest of the ingredients and toss lightly to allow them to combine and create a nice juice that the pears will set in for a few minutes.

3) While the pears are soaking up all those wonderful juices and spices, remove your chilled dough from the refrigerator and let it set out for a few minutes at room temperature.

4) Roll out your dough, lightly dusting it with flour to prevent it from sticking to the board. Cut 7 to 8 inch circles (I use a bowl to cut around) and move to a sheet pan with a Silpat or parchment paper. *If you have a Silpat, that works best, but parchment paper will also work.

5) Arrange the pear pieces in a circle, overlapping until they are about 3 inches from the edge. Fold over the edge of the dough securely, until you have all the pears contained within the center of the dough. Place sheet pan in the freezer for at least 30 minutes.

6) After the 30 minutes, remove galettes from freezer and brush the egg wash on the dough that is folded over the pears. Sprinkle sugar over the egg wash (regular granulated sugar or raw cane sugar will work). *I also used a streusel topping that I had in the freezer, which is made up sugar, butter, flour and spices.

7) Immediately put galettes in your preheated oven (400 f.) and bake for 20-25 minutes or until golden brown.

*I love galettes! I love them more than pies and the reason is this: a better ratio of fruit filling to a flaky pastry crust.

Enjoy and Happy Autumn!


  1. Yum. Love the pictures. Love the recipes. I actually think that I could make the jam turnovers. I am going to give them a try one of these days.

  2. Wow, both desserts look wonderfully flaky. This seems a much easier version of making puff pastry and then classic version. Thanks for sharing.

  3. I love galettes too, and I haven't made many this summer, bad girl!

    I never used pears because I always thought they are too watery, I guess not. Thanks for the inspiration.

    Beautiful pictures, very appetizing!

  4. Ohhh...they look so delicious!!! Makes me feel like having some RIGHT this INSTANCE! :P If only I have the energy to make them, or better, live next door to you, you could toss some over! hhahahah :D Beautiful pics...glad u get a day off for yourself! :)

  5. Jill, your tree is a blessing. What lovely galettes, I like to add almond paste to mine. Yummy photos!

  6. I've always wanted to make galettes and turnovers! Thanks for reminding me about these lovely desserts =D. Yours look delicious!

  7. Ok I am so jealous of your pear tree. Look at all of the delicious things you get to make! The galette looks wonderful, I bet it would be great paired with a bit of blue cheese.

  8. Jeff: Let me know how it goes--take pictures this time. :)

    Natalia: It was nice to relax and bake for fun.

    Jo: It is a very easy recipe and you're welcome. :)

    Laura: I used fairly firm pears--they cooked up just right.

    Jenny: Since you aren't that far away, we may have to meet up sometime--I'll share some goodies with you. :)

    Chou: What a great idea--almond would go great with pears!

    Lauren: You'll love how easy they are to make.

    Megan: I agree--cheese would work well with pear galettes.

  9. OMG, this is SO bookmrked. I have loads of pie dough recipes, but this one looks perfect! Your photos are gorgeous and mouth watering, and that pear galette is calling to me loudly! I prefer them over pie too! No crimping, so you get a much more tender and flaky bite all, as you said, more filling!

  10. Lisa: You will LOVE this dough--I've been using it for years and it's never failed me. :)

  11. Katrina made these and they were so yummy! Thanks for sharing.

  12. Happy Thanksgiving!

    Can the pastry dough be doubled?

    Thanks for the beautiful recipes and pictures.


  13. I tried this recipe for apple turnovers this morning and I'm in love! Thank you for posting it! I posted a quick blog about it with a link to your site at