Sweet Pastry Dough for Turnovers

Empanadas Dulce
This buttery, slightly sweet dough is excellent for all kinds of sweet empanadas.
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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.
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Course Basic recipe / Pastry
Cuisine Mexican