Pastry for Beginners Cookbook: Step-by-Step Recipes for Sweet and Savory Treats

by Sharon Glascoe

Become a pastry aficionado with this all-in-one pastry cookbook

Baking beautifully golden, buttery pastries from scratch may seem intimidating—but all it takes is a tasty recipe and some trustworthy guidance. This pastry cookbook is for the home baker who wants to up their baking skills with picture-perfect pastries.

This pastry cookbook includes step-by-steps and photos for fundamental dough-making techniques, like blind baking pie dough, kneading soft yeasted breads, laminating an airy puff pastry, and piping a light choux pastry; as well as dozens of recipes for flaky and flavorful sweet and savory pastries.

This pastry cookbook

Knead-to-know—An overview covers pastry terminology, essential equipment and ingredients, as well as tips for prepping and handling your dough.Dough not ‘doh’—Become an expert on pastry-making with easy-to-follow master dough recipes, as well as troubleshooting for any pastry problems.Pastry perfected—Try your hand at mouthwatering recipes for tarts, turnovers, eclairs, and more.Uncover the secrets of pastry-making with the foolproof guidance of this pastry cookbook.

Genres: Cookbooks, Nonfiction, Reference, Cooking

203 pages, Kindle Edition

Published December 17, 2019

Reviews

[Carryl Lee · Rating 3 out of 5]

Needs more photos, but a good basic book.

[Deb (Readerbuzz) Nance · Rating 4 out of 5]

I feel confident baking many things. Cookies are something I've baked all my life. My Grandma Ashley's biscuit recipe is brilliant. Quick breads are a snap. I've made a million yeast rolls. I've loved making delicious homemade pie crust. I've even dared to make empanadas and clafoutis and kolaches.

I boldly call myself a baker.

Pastry? Do I make pastry? Well, yes, pies and little tarts. I've made cinnamon rolls and yeast rolls.

What about puff pastry? Choux pastry?

Here I deflate. No. I haven't ever tried making puff pastry or choux pastry. They looked a bit, well, daunting.

Then Pastry for Beginners arrived. I read over the recipe for puff pastry.

I think I can.

Puff Pastry Master Recipe



(Note: The recipe says that prep time is 45 minutes, with another 1 hour and 30 minutes for chilling time. Maybe I will eventually get the time down to that, but I worked on my dough for more than four hours.)



I begin by slicing a stick of butter lengthwise into thirds.



I lay the strips of butter on a piece of parchment paper about the length of a baking sheet, making a 4-by-5 rectangle. I gently press the butter together. The butter goes into the freezer to chill while I prepare the dough.



In a large bowl, I whisk 1 1/2 cups flour with 1/4 teaspoon salt. I make a well in the center of the flour mixture and add 2 tablespoons of melted butter and 1 teaspoon fresh lemon juice. I use my hands to slowly fold the flour into the center. Then I add 1/2 cup ice-cold water and continue to mix and knead until a smooth dough forms.



I dust a clean surface and a rolling pin with flour, and place the dough ball on the floured counter, working it back and forth from the center, rolling it into an 8-by-10-inch rectangle. I then place the butter layer on top of the dough rectangle so that the corners of the butter point to the edges of the dough.



I fold the corners of the dough over the butter like an envelope. Then I cover it with plastic wrap and chill it in the refrigerator for 30 minutes.



When I bring the dough out of the refrigerator, it is time to laminate the dough. I dust it and the clean surface with a little bit of flour. I roll out the dough, to create a 12-by-15-inch rectangle. It is, of course, difficult to roll the chilled dough. I lift one short end of the dough and fold it to the center of the rectangle. Then I fold the other short end over the first to create a letter fold. I turn the dough 90 degrees, the first turn. I roll the dough out again into a 12-by-15-inch rectangle and fold it into a letter again. I cover it and freeze it for 20 minutes. On and on I go. I remove the dough and place it on the surface so that the long edge is parallel to the counter. I roll it out again to a 12-by-15-inch rectangle. I fold it again and rotate it 90 degrees. Again I roll it out into the rectangle and complete one more fold. I place it in the freezer for 20 minutes. Finally, I complete two more turns, fold it, and then chill it in the refrigerator for at least an hour.



Now the dough is ready to be used.

I'm going to use it to make Strawberries and Cream Danish.

I start by preheating the oven to 400 degrees F. I line the baking sheet with parchment paper and spray it with nonstick spray.




To make the filling, I blend cream cheese and sugar in a bowl. Then I add one large egg yolk, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. I mix these together, careful not to whip the mixture.




I take the dough out of the refrigerator and unfold the sheet. I cut it into a 10-by-10-inch square. I cut the sheet evenly into 9 squares and place the squares on the baking sheet. I cut an inner square on the inside of each square by lightly pressing a knife about 1/2 inch from the edge.



I place 1 heaping teaspoon of the cream cheese mixture into the center of each square.



I put half of a strawberry in the center of the cream cheese mixture, cut-side down. I place the baking sheet in the refrigerator for fifteen minutes.

I make an egg wash by whisking 1 large egg with 1 teaspoon of water. I remove the Danish from the refrigerator. I brush the edges of each pastry with the egg wash.



I bake the pastries for about 15 minutes, or until golden brown. The pastries cool for about 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 2 days.



I'm pretty happy with the Strawberries and Cream Danish. I am very happy with the layers.

[Kailey (Luminous Libro) · Rating 4 out of 5]

This cookbook begins with instructions for ingredients like yeast and tips on what equipment is needed in the kitchen. Each chapter focuses on recipes for different types of pastry dough, pies, tarts, puff pastries, yeast dough, and choux dough. Each recipe has special tips for making sure that your baking comes out perfectly each time, or how to repair mistakes. With variations on a master dough recipe, there are dozens of possibilities for flavors and decorations.

The instructions are clear and easy to follow, with instructions for prep time, rising time, and baking time.
I do wish that there were more photographs to show the finished recipe products, but the recipes all sound delicious. Raspberry tarts, pretzels, cinnamon rolls, strawberry danish, pecan sticky buns, and of course apple pie are some of the ones that I really want to try for myself!

And they aren't all sweet recipes for desserts or breakfast breads either. There are sausage rolls, chicken potpie, and cheese bread too.
I can't wait to try some of these wonderful recipes!


Disclaimer: I received a copy of this book from the author in exchange for a free and honest review. All the opinions stated here are my own true thoughts, and are not influenced by anyone.

[Kathleen Kelly · Rating 4 out of 5]

Pastry, I love pastry, most any kind of pastry. Now making pastry, not my strong suit, but now I have the chance to try my hand at making pastry. Pastry for Beginners, step by step recipes for sweet and savory treats.
A great introduction, a pie dough Master Recipe that is used throughout the book. From hand pies to quiches, crullers, pies, and pretzels.
Easy to follow recipes with tips and other tidbits for each one.
I like the look of this book for the simplicity that the writer has created. I think that I am going to enjoy this cookbook!

[Edythe · Rating 5 out of 5]

“This cookbook ensures that you have all the knowledge you

need to become the expert baker you always knew you could be.

So, what are you waiting for?

Let’s get started!”

-Sharon Glascoe, Introduction page ix

Let the learning begin! The Introduction section (page viii) you will learn of the four main varieties of pastry dough, Pie Dough; Puff Pastry; Yeast Dough; and Choux Pastry Dough. I have never learned to bake cakes and pastries from scratch and so I began my newfound journey (smile).

Starting in Chapter 1 are the “master ingredients of pastry”: fat, flour, sugar, yeast, salt, water, and eggs. Do you know the secrets for a perfect pastry? Temperature is one of the answers. You learn the basic methods of common baking used in this cookbook and very useful equipment. Included are measurement conversion charts, resources, a glossary of pastry baking terms. Chapters 2 through 5 provide numerous tasty recipes waiting to be prepared.



Chapter 2: Pie Dough section introduces several sweet and a few savory surprises such as Bourbon-Peach Hand Pies, Raspberry Rugelach, and Beef Empanadas. Chapter 3: Puff Pastry has recipes for Breakfast Pizza, Aussie Sausage Rolls, and Classic Butter Croissants. Chapter 4: Yeast Dough has Cinnamon Monkey Bread, Asiago Cheese Bread, and Mallorca Sweet Bread. Chapter 5: Choux Dough has Churros with Mexican Chocolate Sauce, French Crullers, and Chicken Salad-Stuffed Gougeres.

There are plenty recipes to experiment with as a beginner pastry maker. I tried the Cinnamon Raisin and Walnut Pinwheels that were not too bad for my first time. The puff pastry did not quite turn out as I wanted it, but I later learned after watching a baking show contest where I went wrong. I did not keep my butter cold as I pin rolled and turned my dough. It is okay, as I intend to tackle this beginning fete again!





I prepared the Cinnamon Monkey Bread and Sweet Yeast Rolls recipes. The Cinnamon Monkey Bread was very tasteful and I loved it. The Sweet Yeast Rolls tasted better than dinner rolls from the grocery market. I will definitely make these again and again.

I recommend this pastry cookbook for beginners and seasoned pastry makers to start or include new and old recipes to your collections.

I received this cookbook from Callisto Publishers in exchange for an honest review in accordance with the Federal Trade Commission Guidelines.

[Witch-at-Heart · Rating 5 out of 5]

I’ve been needing to improve baking skills and wanted something new outside of my regular recipes.

I am very pleased with this book it has a varietyof recipesthatI like. This cookbook is laid out nicely and is with clear easy to follow recipes.

I will be honest I'm pretty much a newbie at pastry recipes I only have a handful of crust and biscuit recipes I have mastered so I needed new ways to successfully bake without setting myself up for failure. This book was fantastic for me it explains basic methods, master ingredients, secrets, tips, and the different baking utensils to have on hand.

I highly recommend it for those new to baking.

I recieved this book from Calisto Publishing and Rockridge Press for an honest review.

[Kurry Swigert · Rating 4 out of 5]

The author explained the many processes relating to baking pies and pastries thoroughly, noting why certain things needed to be done just so. She provided various recipes. It was also nice that, within the four categories in her baking, recipes progressed from easy to more challenging.

[Donna Hutt Stapfer Bell · Rating 5 out of 5]

A great resource

What stands this one out is the level of encouragement, q & a and troubleshooting offered. The recipes are all on point, suggestions are constant, great book.

[Nancy · Rating 5 out of 5]

Want to start baking!

[CHRYS I ALAM · Rating 5 out of 5]

Can't Wait to Start Baking

Excellent recipes that I can hardly wait to try! Deciding what to make first is my challenge with this excellent book. I need to get a hard copy to refer to.