Pastry Dough's and etc.

FRIED PASTRY DOUGH

1 13 oz can evaporated milk
1 egg, beaten
5 cups pastry flour*
1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening

For shortening, any combination of butter, lard and non-hydrogenated Crisco may be used. The butter adds flavor, the lard contributes flakiness and helps the dough to brown and crisp for extra flavor, while the shortening adds flakiness.
In a medium bowl, mix flour, salt and sugar well. In a separate small bowl, beat the egg slightly and mix in the milk until blended - set aside.

Using a pastry blender or a large fork, cut the shortenings into the flour mixture. Stir in the egg and milk mixture until the dry ingredients are moistened and combined but do not overmix or crust may be tough.

Form dough into a flattened disk shape and chill for 1-2 hours before using. Allow to sit at room temperature for 20 minutes before rolling out into 5-6 inch circles and filling with your favorite pre-cooked fruit or meat.

We use this for making individual fruit filled pies that will be fried quickly in a deep fryer at 360F (depending on their size).

*Note: We use pastry flour in this recipe for a more tender crust, but all purpose flour may be substituted.


NO CHILL SIMPLE PUFF PASTRY FROM
SCRATCH
1 stick butter
1 c. water
dash of salt
1 c. flour
2 eggs

Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup flour very well (by hand).
Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs disappear. Remember to add one egg at a time and beat until smooth after each addition.

Drop by spoonfuls, however large you'd like them. Pipe through a pastry bag onto cookie sheets, making sure they won't touch while baking or else they might cook togeather.

Bake at 400-425 degrees until puffed and golden and they look dry, though the center will still be soft.

You may have to adjust heat if they brown too quickly, being very careful while opening oven door if you don't have an oven light.

Good for all things that you normally use puff pastry for, from puddings, to eclairs, to about anything else you need a good dough for.


CHRUSTYKY (PASTRY TWISTS)

4 cups sifted flour
2 tablespoons sugar
1/4 teaspoon salt
6 egg yolks
1 cup commercial sour cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Confectioners sugar

Combine dry ingredients in large bowl. Beat egg yolks until pale yellow. Add with remaining ingredients to flour mixture. Stir until well blended, then knead until mixture forms one large ball. Roll out on well-floured board to 1/8-inch thickness.
Cut with a pastry wheel into strips 1 x 3 inches. Make a slit down center of each strip and pull one end through. Fry in deep, hot fat (375°F.) until lightly brown on both sides (about 3 minutes). Drain on heavy paper. When cool, sprinkle with confectioners sugar.

Makes about 9 dozen pastry twists.