- 16
- 10 mins
- 35 mins
Ingredients
- 16 (4)
- 4 cups plus 1 tablespoon all-purpose flour, divided (1 Cup + 3/4 tsp)
- 2 tablespoons baking powder (1 1/2 tsp)
- 2 teaspoons salt (1/2 tsp)
- 3/4 pound cold unsalted butter, diced (6 Tbsp)
- 4 extra-large eggs, beaten lightly (1 Egg)
- 1 cup cold heavy cream (1/4 Cup)
- 1/2 pound extra-sharp yellow Cheddar, small-diced (2 Oz)
- 1 cup minced fresh dill (1/4 Cup)
- 1 egg beaten with 1 tablespoon water or milk, for egg wash (un-changed)
Preparation
Step 1
1. Preheat the oven to 400 degrees F.
2. Combine cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces.
3. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 Tbsp (3/4 tsp) of flour and add them to the dough. Mix until they are almost incorporated.
4. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.
5. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.