posted by RisaG 02-25-100 5:24 PM
* Exported from MasterCook *
Recipe By : The Barefoot Contessa Cookbook, p. 220-221
Serving Size : 16 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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4 cups unbleached all-purpose flour -- + 1 tbsp
2 tbsp. sugar -- + additional
2 tbsp. baking powder
2 tsp. salt
3/4 lb. cold unsalted butter -- diced
4 extra-large eggs -- lightly beaten
1 cup cold heavy cream
3/4 cup dried strawberries -- small diced
1 egg -- beaten with
2 tbsp. water or milk -- for egg wash
Preheat oven to 400°F.
In the bowl of an electric mixer fitted with paddle attachment, combine 4 cups of flour, 2 tbsp. sugar, baking powder and salt. Blend in cold butter at the lowest speed and mix until the butter is in pea-sized pieces (if using food processor, pulse until blended and in pea-sized pieces).
Combine the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
Toss the strawberries with 1 tbsp. of flour, add them to the dough, and mix quickly. The dough may be a bit sticky (it will be very sticky).
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4" thick. You should see lumps of butter in the dough. Cut into squares with a 4" plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and the insides are fully baked.
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