Hazelnut pastry dough

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Hazelnut pastry dough

Ingredients
1 3/4 cup all-purpose flour
1/2 cup toasted skinned hazelnuts, ground
2 stick unsalted butter, cut into pieces
1/4 cup ice water

Instructions:

1. Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

2. Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.

Make ahead: Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand at room temperature for 10 minutes and fozen dough thaw before using.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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