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Hazelnut Pastry

Updated February 23, 2016
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Quick and easy, shortbread tender and simple to serve — no need to wait for the holidays or special occasions to enjoy the hazelnut flavor. We use Hazelnut Pastry for fruit, pumpkin and cream pies.

This recipe can be doubled or tripled but leave salt at ¼ tsp (1 mL).

For a pre-baked pie shell, prick bottom and sides of shell with a fork before baking.

Work quickly to keep the pastry cold and to prevent the butter from softening.

Makes1 single crust 9-inch(23 cm) pie

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Recipe Coursedessert

Dietary Considerationdessert

Equipmentfood processor

Taste and Texturebuttery, nutty, savory, sweet

Type of Dishdessert, pie, tart

Ingredients

  • 3 tbsp (45 ml) ice water
  • 1 tsp (5 mL) cider vinegar
  • 1 egg yolk
  • ½ cup (125 mL) sorghum flour
  • ¼ cup (50 mL) cornstarch
  • ¼ cup (50 mL) tapioca starch
  • ¼ cup ( 50 mL) sweet rice flour
  • ¼ cup (50 mL)  hazelnut flour
  • 1 tsp (5 mL) xanthan gum
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) cold butter, cut into 1-inch (2.5 cm) cubes

Instructions

FOOD PROCESSOR METHOD

In a small bowl, combine ice water, vinegar and egg yolk. Set aside.

In a food processor fitted with a metal blade, pulse sorghum flour, cornstarch, tapioca starch, sweet rice flour, hazelnut flour, xanthan gum and salt until mixed.

Add butter. Pulse until mixture resembles small peas, about 5 to 10 seconds. With machine running, add egg yolk mixture in a slow steady stream. Process until dough just holds together. Do not let it form a ball.

TRADITIONAL METHOD

In a small bowl, combine ice water, vinegar and egg yolk. Set aside.

In a large bowl, sift sorghum flour, cornstarch, tapioca starch, sweet rice flour, hazelnut flour, xanthan gum and salt. Resift.

Using a pastry blender or two knives, cut in butter until mixture resembles small peas. Stirring with a fork, sprinkle egg yolk mixture, a little at a time, over the flour-butter mixture to make soft dough.

FOR BOTH METHODS

Gently gather dough into a ball and place on plastic wrap and flatten into a disk. Wrap well. Refrigerate for at least 1 hour.

Place the pastry disk between two sheets of waxed paper. Gently, with quick, light strokes of the rolling pin, roll out the pastry dough into a circle 1 inch (2.5 cm) larger than the diameter of the pie plate. Carefully remove the top sheet of waxed paper. Invert the pastry over the pie plate, easing it in. Carefully remove the remaining sheet of waxed paper.

Trim excess pastry to edge of pie plate and patch any cracks with trimmings. Press edge with a fork. For a more attractive finish, using a sharp knife, trim the edge evenly, leaving a 1-inch (2.5 cm) overhang. Tuck pastry under to form a raised double rim. Flute or crimp the edges.

To bake unfilled pastry shell: To prevent pastry from shrinking or puffing up, prick bottom and sides with a fork. Bake at 425°F (220°C) for 18 to 20 minutes or until golden. Let cool completely before filling.

To bake filled pastry shell: Do not prick. Spoon the filling into unbaked pastry shell and bake according to individual recipe directions.

VARIATION

Substitute pecan flour or almond flour for hazelnut flour.

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