Tender Whole Wheat Pastry

Tender Whole Wheat Pastry

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups whole wheat pastry flour

  • ½

    tsp sea slat

  • 4

    tbsps.(½ stick) cold organic unsalted butter, cut into small cubes

  • ¼

    cup extra virgin olive oil

  • 1

    tsp maple syrup

  • ¼ to ⅓

    cup ice water

  • 1

    organic egg, beaten in small bowl with a fork(egg wash)


Add the flour and salt to a food processor fitted with a metal blade and process for 10 seconds. Remove the lid and add butter and olive oil; pulse about 10 times or until a coarse meal forms. Stir the maple syrup into 1/4 cup of the ice water. Pour water into the processor and pulse until coarsely mixed. The dough should hold together when pinched. If it is too dry, sprinkle in another tbsp. of the ice water and pulse a few more times to mix. Gather the dough together into a ball and press into a flat disk; wrap in plastic wrap and refrigerate for at least 1 hour.


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