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Credit: Alex Reznik
The National Culinary Review, October 2009
1 cup unsalted butter
1 1/2 cups all-purpose flour
1/2 cup crème fraîche
2 T. extra-virgin olive oil
Fresh parsley, chopped; for garnish
1) Cut butter into flour. Stir in crème fraîche. Turn onto floured board; knead until ball forms. Wrap in airtight plastic; store overnight in walk-in cooler.
2) Remove dough from cooler; cut into 1/8-lb. portions. Pound dough with heavy rolling pin; roll into 6-inch rounds. Place rounds on sheet pans lined with parchment paper; baste with olive oil. Bake in 350°F preheated oven until golden. Garnish with fresh parsley.
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