New This Month

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


  1. 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.

  2. In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.

  3. 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.

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