Large Batch Sweet Pastry

Author: Canadian Living

A touch of sugar gives this pastry a hint of sweetness and a flaky texture. Try a variation for a subtle flavour addition.

  • Portion size 28 servings
  • Credits : Canadian Living Magazine: January 2005


  • 1 cup all-purpose flour
  • 4 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/3 cup cold whipping cream (approx)


In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle in cream, tossing with fork until dough clumps together and adding up to 2 tbsp (25 mL) more cream if necessary.

Press into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil or reseabable bag and freeze for up to 2 weeks. Let cold or thawed dough stand at room temperature for 15 minutes before rolling.)

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Baking & Desserts

Large Batch Sweet Pastry