Sweet Pastry


I reference sweet pastry (or sweet paste) in a bunch of other posts, so I felt it deserved its own post! It’s a really versatile pastry that can be used in both sweet and savoury dishes, and works very well as a stable and delicious base for cheesecakes. I don’t have a great photo of it, but it looks pretty much like any other rolled dough.

SWEET PASTE (enough for 6 x 6″ cake rings)


  • 90 g granulated sugar
  • 180 g cold butter
  • 1 egg yolk
  • 1 g vanilla extract
  • 1 g lemon zest
  • 270 cake flour


  1. Knead together the granulated sugar and butter with a wooden spoon until the sugar has been worked in and there are no lumps. This should be done quickly so the butter stays cold
  2. Add the egg yolk and flavours until well mixed.
  3. Once the dough is smooth, sift the flour into it and knead with your hands until the flour is worked in. Be careful not to over do it!
  4. Refrigerate for a day to let the sugar dissolve in the dough.
  5. When you will be making cake, roll out the dough and use the cake rings to cut crusts.


  • Roll out the crusts to ~3mm on a well floured table.
  • Don’t overwork the dough.
  • You want to bake it slightly until there is slight colour around the edges (not more than 10 minutes).
  • You need to “dock” the paste before baking. A docker is a weird looking tool that you use to put small indentations into the paste to prevent it from rising.

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