Pastry Recipe

Dough Preparation

Combine flour, sugar, salt, and cold, cubed butter in a large mixing bowl. Using your fingers or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs. If the recipe calls for yeast, dissolve it in warm milk or water with a pinch of sugar, and then mix it into the flour. For baking powder pastries, simply mix it with the dry ingredients. Gently stir in beaten eggs and additional liquid (milk or water) until a dough forms. Be careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least an hour.

Shaping and Filling

Once chilled, roll out the dough on a lightly floured surface to your desired thickness. Cut into shapes appropriate for turnovers or your chosen pastry type. Place a small amount of filling (if using) on one half of each shaped dough piece, leaving a border around the edges. Fold the dough over the filling to enclose, pressing the edges to seal. If desired, you can brush the top with an egg wash for a shiny finish.

Baking

Preheat your oven to a temperature suitable for the type of pastry, usually between 350°F (175°C) to 400°F (200°C). Line a baking sheet with parchment paper and place the prepared pastries on it, leaving some space between each. Bake until golden brown and puffed up, approximately 15-20 minutes. While pastries bake, prepare a simple glaze by mixing powdered sugar with a small amount of milk, water, or juice until smooth. Once the pastries are done, allow them to cool slightly before drizzling with the glaze.