Large Batch Sweet Pastry
A touch of sugar gives this pastry a hint of sweetness and a flaky texture. Try a variation for a subtle flavour addition.
Ingredients
- 1 cup all-purpose flour 1 cup all-purpose flour
- 4 tsp granulated sugar 4 tsp granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
- 1/3 cup cold whipping cream , (approx)1/3 cup cold whipping cream, (approx)
Preparation
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.)
Additional information :
Variations
Sweet Lemon Pastry: For Large Batch Sweet Pastry, add 2 tsp (10 mL) finely grated lemon rind to flour.
Sweet Nutmeg Pastry: Add pinch freshly grated nutmeg to flour.
Source : Canadian Living Magazine: January 2005
- Keywords : Dessert; Make-Ahead; Freeze or Refrigerate; Butter; Flour; Cream; Sugar;
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