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Nut Pastry Dough | Desserts Recipes » Desserts Low Fat

Nut Pastry Dough


Serving Size : 1
Ingredients
for prepare Nut Pastry Dough
:
Amount Measure Ingredient - Preparation Method
SMALL SINGLE CRUST
nut pastry dough
1/4 cup walnuts or hazelnuts
or almonds or pecans
nut pastry dough
1 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon cold butter - cut into pieces
1 1/2 tablespoons walnut oil
4 tablespoons cold water
LARGE SINGLE CRUST
nut pastry dough
1/3 cup walnuts or hazelnuts
or almonds or pecans
nut pastry dough
1 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
3/4 teaspoon salt
1 1/2 tablespoons cold butter - cut into pieces
2 1/2 tablespoons walnut oil
5 tablespoons cold water - up to 6
DOUBLE CRUST
nut pastry dough
1/2 cup walnuts or hazelnuts
or almonds or pecans
nut pastry dough
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons cold butter - cut into pieces
3 tablespoons walnut oil
6 tablespoons cold water - up to 7
recipe Nut Pastry Dough

1. Preheat oven to 350°F. 2. Spread nuts
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in a pie pan and bake for 5 to 7 minutes, or until
recipe low sugar dessert
fragrant. Let cool. 3. In a food processor, combine nuts, flour, sugar and salt; process
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until nuts are finely chopped. Add butter and process until incorporated. Transfer to a large bowl. 4. Drizzle oil
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over flour mixture. Use your fingertips to rub oil into the mixture. One
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tablespoon at a time, add water and mix with a fork until dough is crumbly
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and holds together when pressed. 5. If making a single crust, gently form dough into a
low glycemic dessert recipes
flattened disk. If making a double crust, divide dough into 2 pieces, 1 slightly
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larger than the other, and form each into a disk. (The dough will keep, tightly wrapped
free low fat dessert recipes
in plastic wrap, in the refrigerator for up to 2 days or in the freezer
low gi dessert recipes
for up to 6 months. Return dough to room temperature before rolling.)






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