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  1. keg265
    August 23, 2008 • 12:03 pm

    can the dough be made in the food processor?

  2. simplytrinicooking.com
    August 23, 2008 • 2:57 pm

    It is better to knead this dough by hand, since it is a stiff type of dough. Don’t forget to freeze it when done!

  3. keg265
    August 24, 2008 • 4:53 pm

    how long should i freeze the dough? and how thin should i roll it out?

  4. simplytrinicooking.com
    August 24, 2008 • 9:26 pm

    This dough can be used once chilled thoroughly. Therefore, it might be best if keep in the freezer overnight. Roll the dough to about 1/3 of an inch.

  5. neisha
    September 26, 2008 • 4:25 pm

    do u have to use only the yolk of the egg or the whole egg ?

  6. simplytrinicooking.com
    September 26, 2008 • 5:34 pm

    It says 1 egg yolk so I would use the egg yolk alone.

  7. Michelle
    March 30, 2013 • 10:37 am

    Is the dough supposed to be very soft before freezing? Or do I have to add more flour? I followed the dough recipe exact but it’s a strange consistency.

    • Felix
      March 30, 2013 • 7:17 pm

      You’ll have to elaborate on the strange consistency. Only then I can give an answer.

  8. randell
    May 22, 2013 • 1:13 pm

    Pretty site! This was a really wonderful post. Thank you for providing this information.

  9. v's
    July 1, 2013 • 12:34 pm

    Mr Felix,

    What can I substitute for egg yolk? u know for interest of vegetarians!

    • Felix
      July 1, 2013 • 10:11 pm

      I would prefer you use a different pastry dough that doesn’t use egg yolks.

  10. v's
    July 2, 2013 • 11:57 am

    Mr Felix,,

    HELLPPPPP!! i need to try the currants roll recipe but I don’t have a pastry dough recipe without egg yolk.

    HELP HELP HELP
    thanks.


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