HAZELNUT PASTRY DOUGH
Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for apple or pumpkin pie (just shape it into a disk instead of a rectangle).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Number Of Ingredients 5
Steps:
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Leon Stewart
[email protected]Not bad, but not amazing. The dough was a bit dry and the hazelnut flavor was not very pronounced.
Mlsmailmailk Mlsmailmailk
[email protected]I love the flavor of hazelnuts, so I was excited to try this recipe. The dough was easy to work with and the pastries turned out flaky and delicious. I will definitely be making this again!
moeketsi nkanyane
[email protected]The recipe was easy to follow and the dough turned out great. I made croissants with it and they were delicious!
Vincent Trance
[email protected]This was my first time making hazelnut pastry dough and it turned out great! I was worried it would be too difficult, but it was actually quite easy. The pastries were light and flaky, and the hazelnut flavor was perfect. I will definitely be making
Afghan Raees
[email protected]This recipe was a disaster! The dough was impossible to work with and the pastries turned out dry and tasteless. I would not recommend this recipe to anyone.
Fida Old
[email protected]Not a fan of the hazelnut flavor. Otherwise, the dough was good.
Gohar Amin
[email protected]I've tried this recipe several times now and it always turns out perfectly. The dough is easy to work with and the pastries are always delicious. I highly recommend this recipe!
Surat Chandrawanshi
[email protected]Meh.
Hafiz Tayyab
[email protected]The dough was a bit tricky to work with at first, but once I got the hang of it, it turned out great. The pastries were light and flaky, and the hazelnut flavor was subtle but noticeable. Overall, I'm very happy with this recipe!
Engineer Bittok
[email protected]Followed the recipe and the dough came out great! Easy to work with and the end result was delicious.
Hamad Koroma
[email protected]This hazelnut pastry dough was absolutely delightful! It had a delicate crumb and a rich, nutty flavor. I used it to make croissants and they turned out flaky and delicious. I will definitely be using this recipe again!