Hand-rolled crispy pastries have a rich history, with roots in various cultures, from French patisserie to Middle Eastern and Asian treats. The combination of delicate, flaky dough and a crispy texture makes these pastries irresistible. Whether filled with sweet or savory ingredients, their golden exterior and light crunch offer a delightful eating experience. Making hand-rolled crispy pastries is an art that involves precision, patience, and technique, but the reward is worth the effort.
In this recipe, you’ll learn how to make traditional hand-rolled crispy pastries from scratch, perfect for an indulgent snack or a sophisticated dessert.
The Essential Ingredients
For this classic recipe, we’ll focus on creating delicate, crispy layers by hand. Here’s what you’ll need:
Dough:
- 2 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (180ml) cold water
- 1 tablespoon white vinegar (optional, for extra flakiness)
- 1/2 cup (115g) unsalted butter, chilled and cut into cubes
- 1 egg (for egg wash)
Filling (Optional Sweet Filling):
- 1/2 cup (100g) sugar
- 1 teaspoon cinnamon
- 1/2 cup (120g) finely chopped nuts (optional, for added crunch)
Savory Filling:
- 1/2 cup cheese (cheddar, feta, or ricotta)
- 1/2 cup cooked and crumbled sausage, or any desired filling