Sweet Pastry Dough for Turnovers
Empanadas DulceThis buttery, slightly sweet dough is excellent for all kinds of sweet empanadas.
Ingredients
Makes dough for about 16 empanadas
- 2 cups all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¾ cup 1½ sticks cold unsalted butter, cut into small pieces
- 1 large egg yolk
- ¼ cup ice water
Instructions
- Put the flour, sugar, and salt in a food processor bowl and pulse 6 to 8 times to blend.
- Add the butter and process until crumbly, 10 to 15 seconds.
- In a small bowl, beat together the egg yolk and the water.
- Add to the flour mixture all at once, and process until the dough comes together.
- Remove the dough from the processor and divide in half for easier handling and form into 2 discs.
- Dust each lightly with flour.
- The dough is ready to use.
- Cover and refrigerate while making the filling.
- If not using right away, cover with plastic and refrigerate up to 3 days.