8 Serves
87 Mins
Dice the butter and place it in the freezer until firm. In a food processor, combine the flour and half of the butter, pulsing until the mixture resembles coarse breadcrumbs.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
314 mg / 4,700 mgSodium
134 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Add the lemon juice and iced water to the processor, pulsing until a dough forms. Add the remaining butter and pulse briefly to incorporate, ensuring visible flecks of butter remain for a flaky texture.
On a floured surface, roll the dough into a 20x30cm rectangle. Fold the ends into the center, then fold in half. Repeat the rolling and folding process three times, resting the dough for 15 minutes between each fold. Chill the final dough for at least 30 minutes.
In a saucepan, melt the butter and stir in the remaining filling ingredients until well combined. Set aside to cool.
Roll the pastry to the thickness of a coin and cut out eight 12cm rounds. Place a tablespoon of the filling in the center of each, brush the edges with water, and gather the pastry to seal. Flip, flatten into an oval, and place on a baking tray.
Cut two small slits in each cake, brush with egg white, and sprinkle with sugar. Bake at 220°C for 15-20 minutes until golden and sticky. Cool on a wire rack.
2
g38
g1
g
