Crispy and Flaky Sweet Pastry11:09 AM
Crispy and Flaky Sweet Pastry
For dough:All-purpose flour - 1 cup
Ghee - 1 tbsp
Baking powder - 1/2 tsp
Salt - a pinch
Water - 1/2 cup, enough to knead the dough
Oil - for deep frying
Rice flour - 4-5 tbsp
Ghee - 4-5 tbsp
Powdered sugar - 1/2 - 3/4 cup
Cardamom powder - 1/2 tsp (optional)
Sift the all purpose flour and baking powder together, so that the baking powder is mixed in evenly with the flour
Make a soft pliable dough with the AP flour, salt, ghee, adding water gradually
Divide the dough into four equal portions
Dust your working board generously with flour. Then roll out the dough as thin as possible. Keep this aside.
Similarly roll out the other three portions also, and keep them aside
Meanwhile, mix the rice flour and ghee in a small bowl
Take one of the rolled out circle and spread the top evenly with the rice flour and ghee paste. Now place another portion of the rolled dough on top of this one so that they form concentric circles. It is okay if there are some edges that don’t overlap
Now again, spread the paste on the second circle also. Repeat the same with the other portions.
When you have put the fourth circle in place, finish the top with the paste
If you run out of the rice flour-ghee paste , don’t worry, go ahead and make some more! But make sure that you smear each surface adequately with the paste. This paste will help in creating the layers when we fry them up. If you do not use enough paste, the dough will stick together and you will lose the flakiness.
Now start rolling up the dough, smoothly and tightly, so that when you are finished, you end up with a log (like a swiss-roll). Press the log lightly to make it even
Cut the logs into 1/4th inch pieces. Now here is the most important step. When you cut the log, you will have small discs. Flatten each of these discs from the top with your index finger, then roll it out so it stretches long and thin
Heat oil on medium heat. Have at least 3 inches of oil. Drop the flat rolled portions of the dough into the hot oil and fry on both sides until golden brown. As they fry up, you will see the layers puffing up and separating!!
Mix together the powdered sugar and cardamom powder
Drain the pastries on paper towels. But while they are still hot, sprinkle them with the powdered sugar mixture. This way, the hot surface will melt the sugar and it will stick better to the pastries. Let cool completely and store in airtight containers