Best 4 Egg Yolk Pastry Recipes
Egg yolk pastry is a versatile dough used in tarts, quiches, and other baked goods. It is made with flour, butter, and egg yolks, and can be made sweet or savory. The dough is rich and flaky, and has a slightly golden color. Egg yolk pastry is relatively easy to make, but it does require some time and patience. The dough needs to be chilled before it is rolled out, and it is important to not overwork the dough. With a little care, however, egg yolk pastry can be a delicious and impressive addition to any meal.
Let's cook with our recipes!
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BASIC PIE PASTRY
Provided by Tyler Florence
Categories dessert
Time 50m
Yield enough for 1 double-crust pie or crostata
Number Of Ingredients 7
Steps:
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
EGG YOLK PASTRY
Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield Pastry for double-crust pie (9 inches).
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
Nutrition Facts : Calories 212 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EGG YOLK PASTRY
Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.n
- For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.n
Nutrition Facts : Calories 215.2 calories, Carbohydrate 20.6 g, Cholesterol 17.1 mg, Fat 13.4 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 52.1 mg, Sugar 0.8 g
Tips:
- Choose the right eggs. Fresh, high-quality eggs are essential for making egg yolk pastry. Look for eggs with bright, orange yolks and firm whites.
- Use cold butter. Cold butter will help to keep the pastry flaky. Cut the butter into small pieces before adding it to the flour.
- Work quickly. Egg yolk pastry is a delicate dough, so it's important to work quickly to prevent it from becoming too warm. If the dough becomes too warm, it will become sticky and difficult to work with.
- Chill the dough before baking. Chilling the dough before baking will help to prevent it from shrinking in the oven.
- Bake the pastry at a high temperature. A high baking temperature will help to create a crispy, flaky crust.
Conclusion:
Egg yolk pastry is a versatile dough that can be used to make a variety of delicious pastries, such as pies, tarts, and cookies. With its rich, eggy flavor and flaky texture, egg yolk pastry is sure to please everyone at your table. So next time you're in the mood for a homemade pastry, give egg yolk pastry a try. You won't be disappointed!
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