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16 Ratings
5 star values:
4
4 star values:
4
3 star values:
6
2 star values:
2
1 star values:
0
Back to Hazelnut Pastry Dough
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Hazelnut Pastry Dough
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
1/2 cup ground toasted, skinned hazelnuts
Salt
2 sticks unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Cook's Notes
Make ahead: Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand at room temperature for 10 minutes and frozen dough thaw before using.
Gallery
Hazelnut Pastry Dough
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Gallery
Hazelnut Pastry Dough
Credit:
Marcus Nilsson
Hazelnut Pastry Dough
Credit:
Marcus Nilsson
Hazelnut Pastry Dough
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 2 rectangles (enough for two 4-by-13-inch tarts)
prep: 20 mins
total: 2 hrs 15 mins
prep:
20 mins
total:
2 hrs 15 mins
Yield: Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup ground toasted, skinned hazelnuts
- Salt
- 2 sticks unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
Directions
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.
Cook's Notes
Make ahead: Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand at room temperature for 10 minutes and frozen dough thaw before using.
Cook’s Notes
Make ahead: Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand at room temperature for 10 minutes and frozen dough thaw before using.
Reviews
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
4
3 star values:
6
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
4
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
4
3 star values:
6
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
4
4 star values:
4
3 star values:
6
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
4
4 star values:
4
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Hazelnut Pastry Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hazelnut Pastry Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
