Saturday, May 31, 2008

Pastry Dough [Pasta Frolla]

I made a pie crust from this recipe tonight. It has a nice biscotti flavor:

2 cups flour
1/2 cup sugar
Pinch salt
1/2 cup [1 stick] sweet butter
Grated rind of 1 lemon
3 egg yolks

Place flour and sugar in processor, add salt and mix for a few seconds. Using a knife, shave strips of butter and place in processor. Add the lemon rind. Using the pulse button, cut the butter into the flour for 10-15 seconds. Lightly beat the egg yolks and, again, using the pulse button, dribble the egg yolks into the processor. As soon as the pastry dough develops into a ball, turn off the processor and remove dough. Dust your hands with flour and knead the dough for a few seconds into a round ball. Seal with plastic wrap and refrigerate for 2 hours before using.

"Note: If pastry dough is a bit dry after adding egg yolks, add a bit of water if necessary. Pastry dough freezes beautifully and can be kept frozen for months on end in the freezer."

Credit: An Italian Peasant's Cookbook, by John Scialdone

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