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 23 servings
- Credits : Canadian Living Magazine: January 2005
- 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 pinch salt
- 1/3 cup cold butter cubed
- 1/4 cup cold whipping cream
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.
Press into disk. 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 resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed dough stand at room temperature for 15 minutes before rolling.)