Italian Sweet Dough (for Crostata - Galette)
Dry ingredients and cold butter pieces. Work it all with your hands to integrate.
1
Break down cold butter pieces until they’re the size of peas.
2
Add beaten egg and egg yolk. Mix with fork as much as you can.
3
It will be somewhat integrated but with some dry spots.
4
On a clean surface work it with your hands to form a ball. Be careful NOT to overwork it.
5
At first it appears as though it will never come together. But it will.
6
Fold the dough onto itself until you it forms a cohesive dough, but don’t knead it.
7
Once you can form a disc of dough, stop working it.
8