YEASTED OLIVE OIL PASTRY
Steps:
- Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes
- Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary.
- Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times, cut and shape as necessary. Cover the dough loosely with plastic wrap, and let rest for five minutes. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
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TY scott
[email protected]I can't wait to try this recipe! It looks delicious.
Ew'r Xojol
[email protected]I'm gluten-free, so I used a gluten-free flour blend and the pastries still turned out great! This recipe is a keeper.
shamsul Islam
[email protected]These pastries are so versatile! I've used them for savory tarts, quiches, and even desserts.
Muwanguzi Emmanuel
[email protected]I've made this recipe several times and it always turns out perfectly. It's my go-to recipe for any occasion.
Vindaris Bell
[email protected]My family loved these pastries! They were gone in minutes.
Ove Khan
[email protected]I'm a beginner baker and this recipe was perfect for me. The instructions were easy to follow and the pastries turned out great!
mohammed hassen
[email protected]I substituted half of the olive oil with melted butter, and the pastries turned out amazing! They were so rich and flaky, perfect for my apple turnovers.
Bib Ach
[email protected]This recipe was a bit more challenging than I expected, but the results were worth it. The pastries were light, flaky, and incredibly flavorful.
Muhammad bukar Sanda
[email protected]I had a little trouble getting the dough to the right consistency, but after a few tries, I got it right. The pastries were delicious!
Amir Chy
[email protected]The yeasted olive oil pastry is a delightful twist on the classic pastry. I love the subtle olive flavor and the flaky texture.
Markell Barrow
[email protected]I've tried many olive oil pastry recipes before, but this one is by far the best. The instructions were clear and easy to follow, and the result was a flaky, golden-brown pastry that was perfect for my savory tarts.
Precious Umelo
[email protected]This yeasted olive oil pastry recipe is an absolute game-changer! The dough turned out perfectly smooth and elastic, a dream to work with. And the flavor! Oh, the flavor! The olive oil adds such a wonderful depth and richness that makes this pastry t