Sweet Pastry Dough
- Yield: Makes 1 1/2 pounds
- 2 3/4 cups all-purpose flour, plus more for work surface
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and frozen
- 2 extra-large egg yolks
- 1/4 cup heavy cream
In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.