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Brazilian recipe

Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Recreate the iconic, extra-crispy Brazilian market pastry dough at home. A simple, reliable recipe for perfect, golden results every time.

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60 min preparation 8 min cooking 50 portions 208 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

500 g all-purpose wheat flour
2 whole eggs
2 tablespoons vegetable oil
200 ml warm water
1 tablespoon cachaça or vodka
2 pinches of salt

Where to find ingredients

All-purpose flour, eggs, oil, and salt can be found in any local grocery store. Cachaça is a traditional sugarcane spirit found in specialty liquor stores; vodka is a standard substitute.

Preparation method

  1. In a large bowl, lightly beat the eggs and mix with the oil, cachaça (or vodka), and salt.
  2. Gradually add the wheat flour, incorporating it into the liquid mixture.
  3. Begin kneading the dough with your hands.
  4. Little by little, add the warm water, continuing to knead until you obtain a smooth, homogeneous, and pliable dough.
  5. Avoid adding too much water at once to prevent the dough from becoming too soft.
  6. The ideal texture is a firm yet elastic dough that does not excessively stick to your hands.
  7. If it feels too hard, add a splash of water.
  8. If it feels too soft, add a little more flour.
  9. Knead the dough for about 10 to 15 minutes to develop the gluten and ensure elasticity.
  10. Divide the dough into smaller portions and roll each one out with a rolling pin on a lightly floured surface until very thin.
  11. Cut the dough into your desired shapes (circles or rectangles) and fill as you like.
  12. Fold the dough over the filling and seal the edges well by pressing with your fingers or a fork.
  13. Heat vegetable oil in a deep pot over medium-high heat.
  14. The oil should be very hot, but not smoking.
  15. Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden and crispy.
  16. Remove the pastries with a slotted spoon and place them on paper towels to absorb excess oil before serving.

Observations

The street-style pastry dough is a true classic of Brazilian cuisine, famous for its distinct crunch and the nostalgic flavor reminiscent of traditional open-air market stalls.

Making this dough at home is simpler than it seems and yields surprising results. It is ideal for anyone looking to recreate the experience of eating a fresh, piping-hot pastry at parties, family gatherings, or as a special snack. With accessible ingredients and a straightforward method, this recipe is suitable for cooks of all skill levels.
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Preparation method

Step-by-step images

Step 1

In a large bowl, lightly beat the eggs and mix with the oil, cachaça (or vodka), and salt.

In a large bowl, lightly beat the eggs and mix with the oil, cachaça (or vodka), and salt.
Step 2

Gradually add the wheat flour, incorporating it into the liquid mixture.

Gradually add the wheat flour, incorporating it into the liquid mixture.
Step 3

Begin kneading the dough with your hands.

Begin kneading the dough with your hands.
Step 4

Little by little, add the warm water, continuing to knead until you obtain a smooth, homogeneous, and pliable dough.

Little by little, add the warm water, continuing to knead until you obtain a smooth, homogeneous, and pliable dough.
Step 5

Avoid adding too much water at once to prevent the dough from becoming too soft.

Avoid adding too much water at once to prevent the dough from becoming too soft.
Step 6

The ideal texture is a firm yet elastic dough that does not excessively stick to your hands.

The ideal texture is a firm yet elastic dough that does not excessively stick to your hands.
Step 7

If it feels too hard, add a splash of water.

If it feels too hard, add a splash of water.
Step 8

If it feels too soft, add a little more flour.

If it feels too soft, add a little more flour.
Step 9

Knead the dough for about 10 to 15 minutes to develop the gluten and ensure elasticity.

Knead the dough for about 10 to 15 minutes to develop the gluten and ensure elasticity.
Step 10

Divide the dough into smaller portions and roll each one out with a rolling pin on a lightly floured surface until very thin.

Divide the dough into smaller portions and roll each one out with a rolling pin on a lightly floured surface until very thin.
Step 11

Cut the dough into your desired shapes (circles or rectangles) and fill as you like.

Cut the dough into your desired shapes (circles or rectangles) and fill as you like.
Step 12

Fold the dough over the filling and seal the edges well by pressing with your fingers or a fork.

Fold the dough over the filling and seal the edges well by pressing with your fingers or a fork.
Step 13

Heat vegetable oil in a deep pot over medium-high heat.

Heat vegetable oil in a deep pot over medium-high heat.
Step 14

The oil should be very hot, but not smoking.

The oil should be very hot, but not smoking.
Step 15

Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden and crispy.

Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden and crispy.
Step 16

Remove the pastries with a slotted spoon and place them on paper towels to absorb excess oil before serving.

Remove the pastries with a slotted spoon and place them on paper towels to absorb excess oil before serving.
Final result

Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

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