Frozen Dough

Water Pastry

The frozen dough of water pastry is easy to work to and saving time, simply defrost the dough, when it is completely thawed, knead lightly, divide into small pieces and roll them out to make thin pastry sheets.  Shown at these pictures below.

Water Pastry from Frozen  Dough

The dough is divided into small pieces, and roll to round thin pastry.

The thin pastry is rolled to make flat pastry sheet

A largest thin pastry sheet 

Transfer to a buttered tin, and brush the sheet with melted butter

The layers of thin pastry sheets and brush with melted butter in between

The dough made six-layer sheets of the water pastry and buttered in between to make a pie.

Ricotta Egg Open pie, I baked with this pastry.   It is a light dish and only using half of the buttered pastry. Slice it into squares and garnish with fresh vegetables and herbs to serve.

Ricotta Cheese with  lemon rinds and parsley

Ricotta and Eggs for the Pie

Ricotta, eggs and leek mixture for the Open Pie

Ricotta mixture on the layered pastry

Brush the pie topping with melted butter, before baking

Baked Ricotta cheese open pie

The open pie is ready to serve, cut into small pieces dress with fresh herbs on top.  Or wrap it up with baking paper and foil to freeze.

The other half of the pastry was for other baking, I baked mini baklava, a deliciously sweet dessert or cake based on Greek cooking.  I love to bake the cake; indeed, it is abundant in goodness, but it is a treat for a special occasion.  It was a successful trial for baking a small strip of baklava.

Mini Baklava

Crushed walnuts with cinnamon powder
for baklava filling

Layers pastry sheets, buttered in between and walnut mix

Fill the pastry with the walnuts and rolling it.

Long roll with walnut filling for baklava

Slashing before baking

Honey syrup for the baklava

Freshly baked hot baklava added with honey syrup

Pour the cold syrup to freshly hot baked baklava, you will hear the sizzling sound.
The baklava stays in the tin to cool, keep for a week in room temperature, cover with a cloth. 

Sweet and Crisps Baklava

The traditional baklava making is baked in a large square or round buttered tin (without baking paper) and cut into small diagonal.  

I think it is a smart way of preparing and using homemade water pastry, remember while you have plenty of plain flour, please make the dough and freeze it for readiness.  It costs almost nothing for water, flour and salt.

To all young mothers, the school holiday is coming,  pastry making is a fun activity for the children.  Make the pastry together with them, and bake strudels,  sweet or savoury pie etc.   Have Fun!

Recipe for the pastry is on this blog, look up to an older post.



Until Next Post

Susy