Check out this beginner’s flaky dough. Start from scratch and with this dough you can create a variety of sweet or savory dishes. From the Heimishe Cookbook collection: Liver-Filled Flaky Dough Cups, Mushroom Turnovers, Apple Slits, Fancy Baked Apples.
Sift flour and salt in bowl.
Cut maragarine into flour until crumbly.
Add egg yolk and vinegar. Sprinkle minimal amounts of water and knead until combined. Do not overmix. Dough should be soft but not sticky.
Refrigerate overnight or at least two hours before using.
Notes:
To obtain proper results with flaky dough keep all ingredients thoroughly chilled. Work only in cool kitchen and chill bowl prior to use. Roll dough minimally.
Variations:
Roll out on lightly floured surface. Fill with nut filling for rugelach; fill with ground chicken or meat as pirogen; fill with mashed potatoes as knishes. Baked at 400 degrees Fahrenheit until delicately golden.
Description:
Photography and Styling by Tamara Friedman
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Substitute margarine? Can I substitute to oil? If yes how much?
Hi- unfortunately you can not. In order to get a flaky dough, you need either margarine or butter.