🧲 Horse Shoe Pastry 🥐

CREDITS

Family Recipe

INGREDIENTS

• 250g flour sifted (+-2cups ~ flour to be weighed )• 250g butter dipped & grated into flour• 250ml fresh cream
- Grate Butter, pour fresh cream & add sifted flour
- Mix gently with a wooden spoon NOT YOUR HAND.

METHOD

- Empty mixture onto plastic … gently press with plastic into a rectangular shape and fold plastic over … then use a rolling pin to meld together. Put into the fridge for an hour- Then flour your counter & dough.- Roll out gently and letter fold in one direction , then roll out & blanket fold in the other direction . Wrap in plastic and place in fridge again for an hour. - Do this process about 4-6 times- On your last roll out ; roll into a rectangle to measure around 32x43 cm. (approx 24fingers × 28fingers)- Sprinkle castor sugar at each fold all over the dough & the plastic that your dough will sit on on a tray.- Book fold & refrigerate overnight.
- Cut into approx 28-30 strips- Sprinkle Castor Sugar on tray and over each horse shoe pastry before baking.
- Pre Heat oven 220°c- Lower oven to 200°c when adding pastry to the oven- Bake for +-8 minutes then lower temperature to 180°c until done- To crispen leave in 100°c oven for an hour

INFO & TIPS

Tips when rolling … make sure your counter is floured nicely so the dough doesn’t stick
Start rolling with the fold facing you. Press gently and roll towards you in fast motions … lifting up after each pull forward so that the dough doesn’t start getting hot / melted. When folding … gently press the edges of the folds with the rolling pin to trap in air & make a lighter pastry

*Check comments for image description of Letterfold & Bookfold methods...

POSTED ON

16 Mar 2025

WOULD YOU LIKE TO ?

COMMENTS