Yes, it’s true you can successfully make pastry using canola oil. Ellen shows us how easy it can be to make the healthy switch. Cool Canola Pastry airs as part of the Great Taste of Manitoba cooking series this Saturday April 9 at 6:30 pm on CTV.
Ingredients:
| 1/2 cup |
silvered almonds (skins on)
|
125 mL |
| 2 1/4 – 2 1/2 cup |
all purpose flour
|
550-625 mL |
| 1/2 tsp |
salt
|
2 mL |
| 1/2 tsp |
baking powder
|
2 mL |
| 2/3 cup |
canola oil, chilled in freezer for 2 hours * see note below
|
150 mL |
| 1/4 cup |
ice water
|
50 mL |
| 1/4 cup |
1% milk
|
50 mL |
| 1 |
egg, beaten slightly
|
1 |
| 1 Tbsp |
vinegar
|
15 mL |
|
sugar
|
Directions:
1.In a food processor, add almonds and pulse once or twice for a coarsely ground consistency. Add flour, salt, and baking powder. Pulse once or twice to combine ingredients. Add cold/frozen canola oil. Pulse again once or twice.
2.Combine water, egg and vinegar in a small bowl. With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds. Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface to about ¼ inch thick. Using a 3 inch cookie cutter, cut out “pastry wafers”. Repeat with second piece of dough. Place pastry wafers on parchment lined baking sheets and sprinkle each pastry wafer with about ¼ tsp (1 mL) of sugar. Bake at 400°F (200 C) for 10 to 12 minutes or until golden brown.
*Note: Canola oil can be frozen in measured amounts and used immediately in this pastry.
Storage Instructions:
Can freeze un-used dough. Can freeze blinded bake pastry wafers. Remove from freezer approximately ½ hour before assembling with fresh fruit.
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