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Suggest a better descriptionSift flour onto a pastry board, cloth or dough bowl and make a large well in the center. Pound butter to soften slightly or have at room temperature. Place butter, egg yolks, salt and smaller amount of water in the well and work together with the fingertips of one hand until partly mixed. Gradually work in flour, pulling dough into large crumbs using the fingertips of both hands. If the crumbs are dry, sprinkle over a Tbsp more water. Press dough firmly together - it should be soft but not sticky. Work on a lightly floured board, pushing dough away with the heel of the hand and gathering it up with a dough scraper until smooth and pliable. Press dough into a ball. Wrap in foil or plastic wrap and shill for 30 minutes. It can be stored tightly wrapped in the refrigerator for up to 3 days. Roll Pastry to about 1/4" thickness in a rectangular shape. Place pastry on an oiled baking sheet. Crimp edges of pastry if desired. Beat an egg yolk with a pinch of salt and brush over the entire pastry. This is called "egg glazing" and helps the filling adhere to the pastry. Prick pastry with a fork in several places to prevent bubbles from forming while baking. Recipe by: Homemade Good News (Vol 3 No 7) Posted to EAT-L Digest 02 Apr 97 by Sean Coate
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Serving Size: 1 Serving (1240g) | ||
Recipe Makes: 1 | ||
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Calories: 6638 | ||
Calories from Fat: 5648 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 627.6g | 837 % | |
Saturated Fat 376.5g | 1883 % | |
Monounsaturated Fat 175.5g | ||
Polyunsanturated Fat 33.2g | ||
Cholesterol 4821.9mg | 1484 % | |
Sodium 214.2mg | 7 % | |
Potassium 792.8mg | 21 % | |
Total Carbohydrate 197.2g | 58 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 189.1g | ||
Protein 74.4g | 106 % | |
Powered by: USDA Nutrition Database 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: 6638
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