-
1
To make the dough, combine the flour, salt, granulated sugar, and butter in a food processor and pulse until completely blended and the mixture is fine and sandy.
-
2
Add the ice water, 1 tablespoon at a time, until the mixture forms clumps the size of gravel or small stones and the dough holds together when you squeeze it.
-
3
Place the dough on a lightly floured board and form into a disk.
-
4
Knead the dough, smearing it across the board with the heel of your hand 4 or 5 times, until the mixture just comes together and forms a smooth dough.
-
5
Do not over-knead.
-
6
Gather again into a disk, wrap well, and chill for 1 hour.
-
7
To make the filling, combine all the ingredients and blend well with a fork.
-
8
Once the dough has chilled, lay out a piece of parchment and sprinkle it with flour.
-
9
Rub your rolling pin with flour as well.
-
10
Roll out the dough into a square or rectangular shape (do the best you can) about 1/8 inch thick.
-
11
Using an offset spatula, spread the filling in a very thin layer over the dough, leaving a 1-inch border on all sides.
-
12
Brush the borders with the beaten egg.
-
13
Roll the dough up tightly along one long edge, pressing down to seal.
-
14
You should end up with an 18-inch log.
-
15
Roll up in parchment and place in the fridge to chill for 30 minutes.
-
16
Preheat the oven to 450F.
-
17
Brush the log with the remaining egg wash, then cut into 1-inch slices.
-
18
Place the slices flat on a parchment-lined baking sheet and sprinkle the cut sides liberally with turbinado sugar.
-
19
Bake for 10 minutes, then decrease the heat to 325F and bake for 15 minutes longer, or until lightly browned and puffed.
-
20
Transfer to a wire rack to cool.
