Best 6 Boiling Water Pastry Recipes
Boiling water pastry, also known as Hungarian pastry, is a delicious and unique type of pastry that is made with a combination of boiling water and flour. The resulting dough is then used to create a variety of delicious baked goods, such as pretzels, bagels, and even pizza crust. This type of pastry is known for its chewy texture and slightly crispy crust, making it a favorite among many. If you're looking for a fun and easy way to create delicious pastries at home, then boiling water pastry is the perfect option for you. With simple ingredients and a few easy steps, you can create a variety of delicious treats that will impress your friends and family.
Here are our top 6 tried and tested recipes!
HOT-WATER PASTRY DOUGH
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Categories Dessert Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
Steps:
- In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
SUPER QUICK HOT WATER PASTRY
This pastry can be used for both sweet and savory pies, pasties, sausage rolls, etc. It takes minutes to make and gives baked meals that perfect pastry crunch!
Provided by wildschwein
Categories Dessert
Time 5m
Yield 800 grams
Number Of Ingredients 4
Steps:
- Place flour in mixing bowl, make a well in the center.
- Put oil and hot water in cup or jug and pour onto flour.
- Mix well until all flour is incorporated. The dough should be quite pliable.
- Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
- Roll out on floured surface and use immediately.
- For Vegetarian omit animal fat or Lard.
- For Vegan omit Animal Fat, Lard or melted butter and use only oil.
Nutrition Facts : Calories 4.4, Fat 0.2, Sodium 0.2, Carbohydrate 0.6, Protein 0.1
HOT WATER CRUST PASTRY
Provided by Food Network
Time 1h
Yield Makes 1 crust (9 ounces)
Number Of Ingredients 5
Steps:
- Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
- Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
- Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
- This is a simple pastry often used for meat pies. .
BOILING WATER PASTRY
My mother-in-law gave me this recipe when I got married 20 years ago as a 'no fail' pastry. Add up to a half cup more cake flour if necessary.
Provided by phaylock
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
- Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 27.9 g, Fat 25.9 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 0.7 mg, Sugar 0.1 g
BOILING WATER CRUST II
Extremely flaky crust with little hassle.
Provided by Ruth McDunn
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g
BOILING WATER PIE DOUGH-VERY EASY!!
This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie
Provided by beckerd
Categories Dessert
Time 1h
Yield 1 piecrust
Number Of Ingredients 4
Steps:
- Put the shortening in a medium bowl and pour the boiling water over it.
- Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
- Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
- Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
- Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
- Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
- Transfer to a 9 inch pie pan, then trim and flute the edges.
- The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 29.9, Sodium 1168.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
Tips for Perfect Boiling Water Pastry:
- Use the right flour: Strong bread flour or all-purpose flour are the best choices for boiling water pastry. These flours have a high protein content, which helps to create a strong and chewy dough.
- Boil the water first: Pouring boiling water over the flour will gelatinize the starch granules, which helps to create a smooth and elastic dough. Do not use cold or warm water, as this will not produce the same results.
- Stir the dough until it comes together: Use a wooden spoon or spatula to stir the dough until it comes together in a ball. Do not overwork the dough, as this will make it tough.
- Knead the dough briefly: Once the dough has come together, knead it briefly on a lightly floured surface until it is smooth and elastic. Do not over-knead the dough, as this will also make it tough.
- Let the dough rest: Cover the dough with plastic wrap and let it rest for at least 30 minutes before using. This will help the dough to relax and make it easier to work with.
- Roll the dough out thinly: Roll out the dough to a thickness of about 1/8 inch. If the dough is too thick, it will not cook evenly.
- Cut the dough into desired shapes: Use a sharp knife or pastry cutter to cut the dough into desired shapes. Be sure to cut the dough evenly, as this will help ensure that it cooks evenly.
- Boil the pastries: Bring a large pot of water to a boil. Add the pastries to the boiling water and cook for 1-2 minutes, or until they rise to the surface. Do not overcrowd the pot, as this will prevent the pastries from cooking evenly.
- Drain the pastries: Remove the pastries from the boiling water with a slotted spoon and drain them on paper towels.
- Serve the pastries immediately: Boiling water pastries are best served immediately after they are cooked. They can be served plain or with your favorite toppings, such as butter, sugar, or jam.
Conclusion:
Boiling water pastry is a delicious and versatile dough that can be used to make a variety of pastries, from dumplings to pies. By following the tips above, you can create perfect boiling water pastry every time. So get creative and experiment with different recipes to find your favorites!
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