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.)