Hand-Rolled Crispy Pastries
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup vegetable shortening, cold and cubed
- 1/4 cup ice-cold water
- 1 tablespoon white vinegar
For the Filling (optional):
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup finely chopped nuts (optional)
- 1/4 cup jam, preserves, or chocolate spread (optional)
For Frying:
- Vegetable oil (for deep frying)
For Finishing:
- Powdered sugar (for dusting)
- Honey or syrup (optional, for drizzling)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour.
- Add the cold, cubed butter and shortening to the flour mixture. Using a pastry cutter or your fingertips, work the butter and shortening into the flour until the mixture resembles coarse crumbs. It’s okay to have some small pea-sized pieces of butter and shortening; they will help create a flaky texture.
- In a small bowl, mix the ice-cold water with the vinegar. Slowly add this mixture to the flour and butter mixture, stirring gently with a fork or your hands until the dough starts to come together. If the dough feels too dry, add a little more cold water, a teaspoon at a time.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough to relax and makes it easier to roll out later.
- Roll Out the Dough:
- On a lightly floured surface, divide the chilled dough into two portions. Working with one portion at a time, roll the dough out into a thin rectangle, about 1/8-inch thick. The thinner the dough, the crispier the pastries will be.
- If you want to add a filling, mix the sugar, cinnamon, and chopped nuts (if using) in a small bowl. Sprinkle this mixture evenly over the rolled-out dough. You can also spread a thin layer of jam, preserves, or chocolate spread over the dough if you prefer a fruitier or richer filling.
- Starting from one of the long edges, carefully roll the dough into a tight log. Pinch the seam to seal it. Repeat with the second portion of dough.
- Cut and Shape the Pastries:
- Once the dough is rolled into logs, use a sharp knife to cut them into 1-inch thick slices. These slices will resemble small pinwheels.
- If you prefer a different shape, you can also cut the rolled dough into small rectangles or squares before rolling them up.
- To create a twist shape, cut the dough into strips and twist them before coiling them into a circular shape.
- Fry the Pastries:
- In a deep skillet or saucepan, heat about 2 inches of vegetable oil to 350°F (175°C). The oil should be hot enough that a small piece of dough sizzles and rises to the surface within a few seconds.
- Carefully place a few pastries into the hot oil, being careful not to overcrowd the pan. Fry them until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the pastries from the oil and drain them on paper towels.
- Repeat with the remaining pastries, making sure to maintain the oil temperature between batches.
- Finish the Pastries:
- Once all the pastries are fried, let them cool slightly. Dust them generously with powdered sugar for a sweet finish.
- If desired, drizzle the pastries with honey or syrup for added sweetness and a sticky glaze.
- Serve and Enjoy:
- Hand-rolled crispy pastries are best enjoyed fresh and warm. The exterior should be golden and crunchy, while the inside is tender and flavorful.
- Serve them as a delightful treat with a cup of coffee or tea, or as a special dessert at the end of a meal.
Tips:
- Make Ahead: You can prepare the dough in advance and refrigerate it for up to 2 days. Just make sure to let it sit at room temperature for a few minutes before rolling it out.
- Variations: Experiment with different fillings, such as sweetened cream cheese, fruit compotes, or nut spreads. You can also add spices like nutmeg, cardamom, or allspice to the filling for a unique flavor profile.
- Baking Option: For a healthier alternative, you can bake the pastries at 375°F (190°C) for 15-20 minutes until golden brown instead of frying them.
Enjoy the crispy, flaky goodness of these hand-rolled pastries!
