Mix flour and , salt, and sugar.
Blend the butter and shortening into the flour mixture with a pastry cutter until fairly well blended.
Whisk egg yolks with 3/4 cup water.
Stir in 1/2 cup of water/egg mixture, a little bit at a time, until dough starts to come together smoothly.
Keep kneading the dough, adding more of water/egg mixture as needed until the dough is smooth.
The dough will seem a bit saggy until it has thoroughly chilled.
Cover dough with plastic warp and refrigerate for about one hour.
The dough can be kept in fridge for up to two days.
When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (47g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 93 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 34.8mg||11 %|
|Sodium 591.4mg||20 %|
|Potassium 3.3mg||0 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.4g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 223
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