When you need pastry for a special occasion (should not be a regular part of a diabetic diet) this is better for you than regular pastry.
1/2 cup all-purpose flour
3/4 cup whole-wheat flour
1/4 tsp salt
2 tbsp unsalted butter
2 tbsp canola oil
4 tbsp cold water, divided
In a medium bowl combine the two flours and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the canola oil and sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork.
Push the moistened dough to the side of the bowl and repeat the process with the additional water, 1 tablespoon at a time, until all the flour is moistened. Shape the mixture into a ball. Roll out dough as you would with any other pastry recipe.
1/4 tsp salt
2 tbsp unsalted butter
2 tbsp canola oil
4 tbsp cold water, divided
In a medium bowl combine the two flours and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the canola oil and sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork.
Push the moistened dough to the side of the bowl and repeat the process with the additional water, 1 tablespoon at a time, until all the flour is moistened. Shape the mixture into a ball. Roll out dough as you would with any other pastry recipe.
Note: File Photo - mine are never this pretty!
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