Basic pastry instructions

Appears in
top 1000Honey & Co: Food from the Middle East
Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

  • About
  • It is best to use scales when making pastry and to buy a set of measuring spoons for maximum accuracy. Follow the measurements as closely as you can.
  • The starting temperature of your ingredients will greatly affect the end result. It is best to use room-temperature butter, flour and eggs unless otherwise stated.
  • I use unsalted butter for all my recipes.
  • I always preheat my oven to give it time to reach the required temperature, and I always bake in the centre of the oven unless the recipe says otherwise.
  • I do most of my baking (sweet and savoury) in a fan-assisted oven, as it is faster and gives better heat distribution than a convection oven. I have given settings for convection and gas ovens too, but you will need to use an element of discretion with regard to baking times as every oven cooks differently.