flaky

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Crispy Beer Batter Fish Recipe

fish

salt

tsp black pepper

all purpose flour

garlic powder

paprika

egg (lightly beaten)

beer

Canola oil

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3  inches deep. Heat oil to 375 degrees F.

Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.

Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

<p>Translating literally as &ldquo;a thousand leaves&rdquo;, this world-famous French dessert consists of three components: puff pastry, pastry cream or whipped cream, and a glaze or a fondant. The delicate puff pastry is first rolled and trimmed to fit the desired shape, and once baked, both sides of the pastry are lightly dusted with powdered sugar and quickly caramelized&nbsp;under a broiler for extra crunch. The finished&nbsp;pastry is then cut into three strips, which are layered with either pastry cream or&nbsp;whipped cream, and sometimes fruit may be added as well. The top of the assembled cake can be sprinkled with powdered sugar or glazed with a signature icing consisting of alternating white and brown stripes.</p>

Mille feuilles

puff pastry

sugar,

milk

vanilla bean

eggs

cornstarch

granulated sugar

glucose (or 130

fondant

dark chocolate (chopped)

<p>This quintessential summer pie consists of nothing more than a blueberry filling enclosed in a pastry shell. Recipes vary in the amount and type of ingredients added to the filling, as well as the type of pie crust used. It is not uncommon to see a single-crust blueberry pie, or one that has a double crust with a lattice top. The blueberry filling is traditionally thickened with flour, however most modern recipes use cornstarch or tapioca flour instead. The pie can be served either cold or warm, typically with a scoop of vanilla ice cream or a dollop of whipped cream and a few fresh blueberries.</p>

Blueberry Pie

all-purpose flour,

sugar

tsp salt

tbsp (2-1/4 sticks) chilled unsalted butter,

water

blueberries

tbsp flour

lemon juice

½ tbsp butter

A popular Taiwanese street-style scallion pancake that is ultra crispy and fall-apart flaky.

Flaky Scallion Pancakes (蔥抓餅)

(5 cups) all-purpose flour

(1.8 cups) hot water

(1 cup) all-purpose flour

(1 cup) vegetable oil

scallions, thinly chopped (amounts to 1.5 cups)

white pepper (optional)

soy sauce or soy paste

spicy broad bean paste (doubanjiang)

garlic, finely minced

scallion, chopped

chili, seeds removed and chopped (optional)

Make the Dough. First, mix together the all-purpose flour and salt. Then slowly stream in the hot water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the hot water is added, knead the dough in the bowl for just 2-3 minutes until the dough just comes together (do not over-knead!). While mixing, try to clean off some of the flour that originally got stuck to the inside of the bowl as well. The dough doesn't have to be smooth at this stage; in fact, it will seem barely work-able. Brush the top of the dough with a little bit of vegetable oil (prevents drying) and let rest in the refrigerator for at least 1 hour, preferably overnight to extend the autolyse.

Make the Scallion Oil Paste. First, combine the thinly chopped scallions, all-purpose flour, and white pepper in a heat-safe bowl. In a small sauce-pan or shallow pan, heat up the vegetable oil until just shimmering. Then quickly pour the oil over the scallions — it should sizzle immediately. Stir to form a smooth paste.

Roll out the Dough & Apply Oil Paste. Take your rested dough and divide into eight even portions. Take one portion and roughly roll it out into a thin rectangle. If you find that the dough is sticking to your work surface, brush a little bit of oil on the work surface. For the thickness of the rolled out dough, I generally aim for the thickness of a coin. Once the dough is rolled out, apply anywhere between 2-3 tablespoons of the oil paste with a brush. Once you’ve evenly spread the oil paste, fold the top 1/3 down and the bottom 1/3 up, and then fold the whole thing in half. At this point you should get a long rectangle. Stretch it by pulling gently on both ends against the work surface, kind of like stretching Biang Biang Noodles.

Cut, untangle, and re-form. Cut your long rectangular dough into pasta-like strips. take each strand, untangle, and stack them on top of each other. Once you’ve stacked all the untangled strands together, coil from one end to the other and tuck the final end beneath. Repeat for the rest of the dough.

Flatten the Pancakes. Before cooking the pancakes, be sure to let them rest for at least 15 minutes. After they have properly rested, flatten the pancake either with your fingers or a rolling pin to around 0.5 to 1 cm thick.

Cook the Pancakes. Heat up a non-stick pan with a little bit of oil on medium-high heat. Note: you don't really need oil here if your pan is well-seasoned or very non-stick. The pancake itself will give out oil. Place a flattened pancake in the pan. Cover the pan with a lid and lower the heat by a little bit. Cook the pancakes covered for around 4 minutes, or until the top of the pancake has changed color (a sign that the steam has lightly cooked and hydrated the top). Now, remove the lid, flip the pancake, and turn up the heat to high heat. Cook until both sides become lightly crispy and browned. The cooking time for this step is totally up to you — I like my pancakes extra crispy, so I cooked the pancakes longer. You can cook them for a little less time and they will be tender and flaky either way. Finally, towards the very end of the cooking, take two spatulas and shove the pancake to release all of its layers. Shove the pancake just enough so that the layers are released, but don't completely come apart and shatter into pieces. Enjoy immediately with the dipping sauce.

Easy Buttermilk Biscuits

White Lily Self-Rising Flour

unsalted butter

cultured nonfat buttermilk

unsalted butter, melted

Preheat the oven to 450°F and line a baking pan with a silicone baking mat or a piece of parchment paper.

In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off.

Next, cut the butter into the flour. Do this by using a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater then stir the flour and grated butter together.

Add the buttermilk and stir until just combined. The dough should be like thick mashed potatoes, but not too sticky.  Add a little more flour if too sticky, or a little more buttermilk if it won&#x27;t hold together.

Turn the dough out onto a floured surface and knead it a few times if it&#x27;s not holding together too well.  Flatten the dough out into a rectangle and fold it over on itself in a tri-fold fashion. This helps to create those flaky layers.  Continue lightly dusting the dough and the counter with flour to keep things from sticking. Then flatten it out into a rectangle again and tri-fold once more.  You&#x27;ll want to do this about 3 times.

Finally, flatten the dough out into a rectangle that&#x27;s about 3/4 to 1-inch thick and use a floured, sharp 2 to 2 1/2-inch biscuit cutter to cut the dough out using a quick up and down motion - being sure not to twist the cutter.  Transfer the biscuits to the prepared baking pan, placing them nearly touching for soft, tender edges or farther apart for crunchier edges.

Rework the dough and flatten it out to cut more biscuits out. You should get between 10 and 12 biscuits.  Brush the tops with the melted butter and bake for about 15 minutes, or until golden brown.

Dense, chewy, fudgy brownies, with a tissue paper thin crinkle top

Crinkle Top Brownies

vanilla

vegetable oil

cocoa powder (dutch process)

flour

chocolate chocolate

Preheat

Preheat oven to 350 degrees. Grease a 9x9 inch square baking pan, or line with parchment paper.

Mix or whisk sugar, eggs and vanilla for up to 10 minutes until lightened in color.

Fold

Gently fold in remaining ingredients, just until mixed.

Spread

Bake

Bake for 20-28 minutes until edges are set. Center should feel soft but will set as they cool.

Cool

Cool for at least 30 minutes at room temperature before cutting.

Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs

Pesto Salmon Puff Pastry Recipe by Tasty

pesto sauce

puff pastry, thawed

salmon

pepper

basil,

eggs, beaten

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Tasty

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

Seal the edges by pressing onto the seams of the fish silhouette.

Use a knife to make indents for the head and fin details.

Use the tip of the spoon to create indents of the scales.

Bake for 40 minutes, or until golden brown.

In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

https://vid.tasty.co/output/91190/landscape_480/1524694183

This vegan pie crust recipe is flavourful, flaky, and made with vegan butter. When baked it has the most beautiful golden color. It&#039;s perfect for making sweet and savory pies. It&#039;s quick and easy to make (especially when using a food processor), requires only 4 ingredients, and it can also be made ahead of time and stored in the fridge, or freezer!

Vegan All-Butter Flaky Pie Crust

all-purpose flour ((plus more for rolling))

white sugar ((plus more for sprinkling))

vegan butter

plant-based milk ((such as oat or soy))

Food processor method: Add the flour and sugar into the food processor and pulse a few times to mix. Scatter the vegan butter cubes over the flour and pulse several more times until the mixture is a crumbly sandy texture. Pour over the plant-based milk and pulse a few more times until you reach a shaggy dough but there is still some unmixed flour (don&#39;t over mix or the dough will become tough). Turn the dough onto a clean work surface and use your hands to gather everything into a ball of dough. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before continuing.Bowl method: Add the flour and sugar into a large bowl and whisk to combine. Scatter the vegan butter cubes over the flour and use a fork or pastry cutter to cute the butter into the flour until you reach a crumbly sandy texture. Drizzle the plant-based milk across the flour mixture and use the fork to combine, until you reach a shaggy dough but there is still some unmixed flour (don&#39;t over mix or the dough will become tough). Turn the dough onto a clean work surface and use your hands to gather everything into a ball of dough. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before continuing.

To make the dough:

Spread a clean smooth tea towel over your work surface and lightly sprinkle flour over it. Unwrap your dough and place it in the center of the floured tea towel. Roll out the dough until you have a rough circle that is several inches bigger than your pie dish, to allow room for the sides and edges of the crust.

Use the tea towel to help you flip the dough into the pie dish. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.

To roll the dough:

Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned- just a couple more minutes.

To Pre-Cook Your Pie Crust (optional):

An easy recipe for the best classic homemade Chicken Pot Pie with tender chicken in rich, velvety sauce with a double crust that&#8217;s flaky and perfect!

Mama&#8217;s Chicken Pot Pie

chicken (2.5-3 lbs)

carrots

celery

onion

butter

thyme

half & half

refrigerated pie pastries

Flaky, buttery homemade scones laced with warm chai spices - cinnamon, ginger, cardamom, cloves, nutmeg - &amp; finished with a sweet maple chai glaze. These Chai Scones with Maple Chai Glaze are festive, flavorful, &amp; perfect for fall, winter, &amp; holiday baking!

Chai Scones with Maple Chai Glaze

unsalted butter,

heavy cream

eggs, divided

baking powder

chai spice blend

vanilla extract

maple syrup

kosher salt

Food processor

Bench scraper

Prep the wet ingredients

Pull the butter, heavy cream, and eggs out of the refrigerator. 

Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg + 1 large egg yolk. (Reserve the remaining egg white for brushing the scones.) Set the heavy cream mixture in the freezer to chill while you measure out the dry ingredients.

Prep the dry ingredients

In the bowl of a food processor, combine the flour, sugar, baking powder, chai spices, &amp; kosher salt. Pulse a handful of times to quickly bring the mixture together.

Add the wet ingredients

Pull the butter out of the freezer and add it to the flour mixture in the food processor. Pulse it into the flour until the butter begins to cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Pull the cream &amp; egg mixture out of the freezer. Slowly and gradually pulse it into the butter &amp; flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. The dough should be slightly wet to the touch, with pieces of butter still visible. You may not need to use all of the cream mixture &#8211; that’s okay!

Rest the dough

Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic &amp; transfer it to the freezer to rest for 30 minutes.

Roll out the scones

Remove the scone dough from the freezer, placing it on a lightly floured surface. For full-sized scones, roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges. For mini scones, roll the dough into a rectangle, 1/2-inch thick. Cut the rectangle into strips, about 2 inches wide. Slice each strip into smaller triangles, 2 inches wide &amp; 3 inches long.

Preheat the oven

to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Transfer the scones to the prepared baking sheet &amp; brush generously with the egg wash.

Bake the scones

for 20-22 minutes, until golden brown. Remove from the oven &amp; allow to cool before glazing.

Make the maple chai glaze

Meanwhile, as the scones bake, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup &amp; salt in a small bowl. Whisk until combined into a thick glaze.

Glaze the scones

Submerge the top of a scone into the glaze, generously coating each scone. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee or tea! Enjoy!!

I can not resist chai spice during the winter months. I love scones but hate cutting butter in, this recipe made making scones so simple! And I didn’t even have to dirty up a bowl. They baked up beautifully and are so light and flaky.

Very delicious and came together well! I used my blender instead of a food processor, and it still worked out. The chai flavors are excellent and the icing is perfection.

My husband found this recipe and decided we were making them. So happy he did, they are amazing! Easy, clear instructions made for a delicious, soft, flavorful scone. Thank you!

Adapted from Melissa Weller's A Good Bake
As always, for best results, use a scale to measure. 
I have made a few small changes to the recipe:

I'm using a teensy bit more salt and baking powder.
I'm using all-purpose flour exclusively as opposed to a mix of all-purpose and whole wheat pastry flour.
I sprinkle the tops with turbinado sugar, because I love that salty-sweet dynamic.
I'm using about 1/4 cup (70 grams) more buttermilk, which is an amount you might need to play around with. I'm using super thick buttermilk (Argyle Cheese Farmer, if you are local), and depending on the thickness of the buttermilk, you may need more or less. If when you are incorporating the buttermilk into the butter-flour mixture the mixture feels dry, add more buttermilk by the tablespoon until the dough comes together. 
To make homemade buttermilk: Fill a measuring cup with 300 grams (1.25 cups) of milk 2% or whole preferably, add 1.5 tablespoons vinegar or fresh lemon juice. Let stand for 5 to 10 minutes. Give it a stir; then use. 


Flaky Buttermilk Biscuits

(355 g) all-purpose flour

(9 g) baking powder

(9 g) sugar

(226 g) cold cubed butter, salted or unsalted

buttermilk (300 g), see notes above

(32 g) buttermilk

(16 g) turbinado sugar, optional

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Add the butter and use the back of a fork or a pastry cutter to &#8220;cut&#8221; the butter into the dry ingredients. The butter should be the size of peas in the end. You can also do this in the food processor: pulse ten times at 1-second intervals.

Add the buttermilk and stir with a spatula to combine. You may need to knead the dough briefly with your hands to help the dough form a cohesive ball, but go light — you do not want to overmix here.

Turn the dough out onto a lightly floured work surface and pat into a 6-inch square (roughly). Dust a rolling pin with flour, and roll the square into a 14-inch long rectangle. Fold the top third down. Fold the bottom third up. Rotate the dough 90 degrees. Repeat this rolling and folding process twice more. After the final set of folds, pat the dough into a 6-8 inch square. Use a bench scraper or knife to cut the dough into 9 equal portions.

 Place a rack in the upper third of the oven, and heat it to 400ºF. Line a sheet pan with parchment paper. Transfer the portioned biscuit dough to the sheet pan and transfer it to the fridge for 30 minutes. Brush the tops of the biscuits with buttermilk and, if you wish, sprinkle with turbinado sugar. Because I find the bottoms of my biscuits to brown too quickly, I set the sheet pan on another sheet pan to bake — do this if you wish. 

Transfer the pan to the oven and bake for 25 to 30 minutes. Remove the pan from the oven and transfer the biscuits to a cooling rack immediately. 

A question and a comment. First, why no baking soda? I was taught to use a bit to counteract the acid in the buttermilk.
Second, a straight cut on every side will help with a more even rise all the way around. If I have enough left over dough after making all the cuts, I make one ugly biscuit that won't rise well, but will still be delicious with a little honey or jam for breakfast the next day.

OMG---- Made these today to see if they would make the Thanksgiving menu and possibly bump the Buttermilk Pull Apart Rolls.... YUM!!!! baked for 30 mins, the sugar on top is key. I plan to make the dough, keep as a square and then cut into portions and bake on Thursday. Thank you Ali!

Made these today to see if they would have a spot on the Thanksgiving menu---- - YES!!! Very easy. Used all of Ali's suggestions, kept the cut portions in the frig for about 2 hours and then baked. Make sure to put the sugar on top. Happy Thanksgiving!

https://www.youtube.com/watch?v=6cHM_vhKdZE

These buttermilk biscuits, to me, are perfection. When broken apart from end to end, the biscuits open accordion-style, each pleat flaking into the next, an effect created by rolling out the dough, folding it envelope style, then repeating twice more. The exterior is crisp and burnished and a little bit sweet thanks to a sprinkling of turbinado sugar. Heavenly on their own, these biscuits are even better with a slick more of salted butter. What isn't?

The recipe has been adapted from Melissa Weller's A Good Bake.

Find the full recipe here:

Flaky, Buttery Buttermilk Biscuits

Chocolate Chip Biscuits

mini chocolate chips

In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off. Add the sugar and whisk together.

Next, cut the butter into the flour. Do this by using a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater then stir the flour and grated butter together. Add the chocolate chips and stir to combine.

Turn the dough out onto a floured surface and knead it a few times if it&#039;s not holding together well.  Flatten the dough out into a rectangle and fold it over on itself in a tri-fold fashion. This helps to create those flaky layers.  Continue lightly dusting the dough and the counter with flour to keep things from sticking. Then flatten it out into a rectangle again and tri-fold once more.  You&#039;ll want to do this about 3 times.

In a small bowl, combine the powdered sugar, vanilla, and 3 tablespoons of heavy cream. Stir to combine. Add additional heavy cream to get the mixture thin enough to drizzle. Drizzle over warm biscuits.

To make the drizzle:

Here's what you need: biscuit flour, baking powder, baking soda, salt, unsalted butter, buttermilk, butter

Flakiest Biscuits By Angie Thomas Recipe by Tasty

biscuit flour,

baking soda

unsalted butter, 2 sticks, cubed, very cold

buttermilk,

melted,

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Top 26 flaky recipes from across the web

The most viewed flaky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 flaky recipes from across the web

The most viewed flaky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Beer Batter Fish Recipe

Mille feuilles

Blueberry Pie

Blueberry Pie

Flaky Scallion Pancakes (蔥抓餅)

Easy Buttermilk Biscuits

Crinkle Top Brownies

Pesto Salmon Puff Pastry Recipe by ...

Vegan All-Butter Flaky Pie Crust

Mama&#8217;s Chicken Pot Pie

Chai Scones with Maple Chai Glaze

Flaky Buttermilk Biscuits

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The most viewed flaky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mama’s Chicken Pot Pie