pastry, cookies, pastries - European cakes

pastry, cookies, pastries - European cakes

Shortcrust, Short Paste, 1-2-3 Dough


  • 125g sugar ( 4.5 ounces)
  • 1 egg
  • 1 egg yolk (yellow of an egg)
  • lemon zest
  • 250g butter ( 1/2 pound )
  • 375 g flour ( 13 ounces )

Mix sugar, egg, egg yolk and lemon zest. Add butter and flour and let rest for about 1/2 hour.

Roll out thin and spread in a cake pan. Use part of the dough to create a rim. Fill with fruit of choice, such as apples or pears. Bake 30 - 40 minutes at 180° C (360 F).

For creme pies:
Pre-bake and let it cool off - then fill with creme. Cool until creme filling is no longer soft. 

This dough can also be used to create a kind of strudel. Roll out thin, put filling on top and then fold up like a strudel. Put on a cake pan and bake.

Small tarts (tortes):
Use dough to fill small tart forms, pre-bake and the fill with creme or fruit.

Author: Fredrick Buetefuer