Muerbeteig Pastry dough
Muerbeteig Pastry dough

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, muerbeteig pastry dough. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Use this dough for filled pastries such as chicken pot pie or Quiche Lorraine. Also known as Muerbeteig, this pastry crust is also essential in many savory German dishes. Gebruik dit deeg voor gevulde gebakjes zoals Sambusak of Quiche Lorraine.

Muerbeteig Pastry dough is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Muerbeteig Pastry dough is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have muerbeteig pastry dough using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Muerbeteig Pastry dough:
  1. Make ready 1/4 cup sugar
  2. Make ready 1-1/4 cup all purpose flour
  3. Make ready 2/3 stick butter cold and chopped
  4. Prepare 1 pinch salt
  5. Prepare 1 large egg
  6. Take 1 tablespoon cold water more if needed
  7. Prepare Optional——————-
  8. Prepare 1-1/2 teaspoon sugar
  9. Make ready 1/2 teaspoon ground cinnamon
  10. Make ready 1/4 teaspoon Ground nutmeg
  11. Take 1/8 teaspoon Ground cloves

Place blade insert into bowl of food processor. Sprinkle frozen butter cubes over flour. I love making pastry dough and find that using a food processor is best. You can make this by hand using a pastry cutter, but it does take a bit more elbow strength.

Steps to make Muerbeteig Pastry dough:
  1. Now, cut the butter into the sifted flour and salt.
  2. Add spices to the flour and butter.
  3. Mix it by hand very well.
  4. Beat the egg with a tablespoon of water until smooth.
  5. Pour the egg over the crumbly flour mixture and mix lightly until the dough forms a ball.
  6. Add more water if necessary. The dough is flaky this way and the egg does not form little clumps. You can replace the water with white wine if you wish to.
  7. Wrap the dough in wrap or put into a ziploc bag and refrigerate for 2 hours.
  8. Use when needed.

From this homemade pastry dough you can create a pastry braid or individual breakfast pastries. This is a variation of classic Danish pastry dough. Instead of laminating the dough with separate. Preparation Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor). Diese Marzipan-Schnitten sind genau das Richtige für euch: leckerer Mürbeteig-Boden, eine dicke Weiße-Schoko-Marzipan-Schnitten mit Mürbeteig-Boden.

So that’s going to wrap it up for this exceptional food muerbeteig pastry dough recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!