Best Sugary Pastry Crisps Recipes

MORNING CRISPIES

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)

Steps:

• Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
• Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
• Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
• Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
• Unwrap chilled dough. Place on a lightly floured work surface.
• Roll out into a 32cm / 13" round (3mm / 1/8" thick).
• Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
• Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
• Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
• Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
• Chill pastry in tart tin for 30 minutes.
• Preheat oven to 200°C / 390°F (180°C fan).
• Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
• Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
• Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
• Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
• Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
• Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
• Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
• Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
• Make ahead up to 3 days, suitable for baking once filled.

CINNAMON CRISPS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

SOUTHERN PECAN CRISPS

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.