Thursday, April 14, 2011

Nick Malgieri's Sweet Pastry Dough

This is a different sort of pastry dough. Not quite like a pie crust, not shortbread ... it's got egg in it, but it works like pie crust. This is the base that's used for Nick Malgieri's lemon crumb bars that will be up next.

This recipe and the crumb bars are from his book Bake! that I recently got from the publisher for review.

When I made this recipe, it needed more liquid than just the eggs, so I ended up adding water as well. I'm not sure what the problem was. There no weights for flour in the recipes, but Malgieri suggests spooning into a measuring cup and leveling off. For me, that usually gives me 4 1/2 ounces per cup, but maybe that was too much. Or maybe my flour was just extraordinarily dry.

Needless to say, if your pastry dough doesn't come together, add water as needed. If it works without the extra water, then you're good to go. I've given the food processor instructions, but he also has instructions for making this pastry by hand.

Sweet Pastry Dough
Adapted from Bake! by Nick Malgieri

2 cups all purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
2 large eggs

Combine flour, sugar, baking powder and salt in the bowl of your food processor. Pulse a few times to combine. Cut the butter into 8 pieces and add it to the food processor. Pulse in 1-second bursts until the butter is finely mixed into the flour.

Add the eggs and pulse again until the dough forms a ball. (Here's where I needed to add water.)

Flour your work surface and dump the dough out. Form it into two disks (if you're making pies) or into a square if you'll be making the lemon bars. Wrap the dough in plastic wrap and refrigerate until needed, up to 2 days.

1 comment:

Jen said...

that looks so perfect. It's breakfast time and that looks alot like what I need in my tummy at this very second.

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