You may also like
Categories:
flour double-acting baking powder salt sugar vegetable shortening egg yolks water white wine vinegar almonds sugar apricot preserves coconut raisins
Viewed: 51 - Published at: 2 years agoIngredients
- 4 cups bleached all-purpose flour
- 2 teaspoons double-acting baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 1 1/2 cups vegetable shortening, or 1 cup shortening and 1/2 cup chilled butter or margarine
- 4 large egg yolks, or 2 large egg yolks and 1 large egg
- 1/2 cup water, or 1/4 cup water and 1/4 cup milk or sweet white wine
- 2 tablespoons white wine vinegar or mild cider vinegar
- 1 cup (4 ounces) chopped almonds, hazelnuts, pecans, or walnuts
- 1/2 cup sugar
- 2 cups (24 ounces) apricot preserves, strawberry jam, orange marmalade, or Prune Lekvar
- 1 to 1 1/2 cups (4 to 6 ounces) grated fresh or unsweetened desiccated coconut (optional)
- 1 cup dried currants or raisins (optional)
Method
- To make the pastry: Sift together the flour, baking powder, and salt.
- Mix in the sugar.
- Cut in the shortening to resemble coarse crumbs.
- Combine the eggs, water, and vinegar.
- Stir into the flour mixture until the dough just holds together.
- Form into a ball.
- To make the pastry in a food processor: In a food processor fitted with a steel blade, combine the flour, sugar, baking powder, and salt.
- Add the butter and pulse 4 times.
- Add the shortening and pulse until the consistency of coarse crumbs, about 4 pulses.
- Combine the eggs, water and vinegar.
- Add to the flour mixture and pulse until the dough begins to hold together.
- If the dough is too dry, pulse a little additional water, 1 teaspoon at a time.
- Form into a ball.
- 2.
- On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll the dough into a rectangle with the narrow end facing you.
- Fold the top third of the dough toward you, then fold the bottom third upward.
- Turn the dough so that a narrow end faces front and roll into a rectangle.
- Fold in thirds again.
- Press to hold together.
- (If the pastry is made without the rolling and folding, it does not turn out as flaky.)
- Wrap in plastic wrap and refrigerate for at least 4 hours or up to 4 days, or store in the freezer for up to 2 months.
- Let stand at room temperature until malleable but not soft, about 30 minutes.
- 3.
- Preheat the oven to 350F (325F if using a glass pan).
- Grease a 13-by-9-inch baking pan.
- 4.
- Divide the dough into thirds.
- On a piece of waxed paper or plastic wrap or on a floured surface, roll out each piece of dough into a 13-by-9-inch rectangle.
- Fit a rectangle into the prepared pan and spread with half of the filling.
- Repeat the layering with the remaining pastry and filling, ending with pastry.
- 5.
- Bake for 20 minutes.
- Reduce the heat to 325F (300F if using a glass pan) and bake until golden brown, about 40 additional minutes.
- Place on a rack and let cool for at least 1 hour.
- Cover and store at room temperature for 1 to 2 days.
- To make the filling: Combine the nuts and sugar.
- Spread the jam over the dough and sprinkle with the nut mixture and, if desired, the coconut and/or currants.
- Sour Cream Flaky Fluden: Omit the vinegar and egg yolks and add 6 tablespoons sour cream.
