Use a fine pastry flour or an '85%' flour which has the coarsest of the bran removed.

Combine the sugar, pastry flour, almond flour, cocoa, vanilla powder and salt.

The flour is often added to pastry flour although the result is a pastry that is a little stiff.

Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat.

Ms. Silverton uses pastry flour rather than all-purpose flour and flavors the dough with kosher salt, vanilla and sugar.

The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or pastry flour.

But pastry flour is hard to find in stores.

Arrowhead Mills produces an organic pastry flour, but it is whole grain, making for a coarse, tweedy meal.

We need pastry flour for great flaky pastry that stands on its own.

Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call "farine de gruau").