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Summer Pastry

Eric Estrella - Ritz-Carlton
Chicago, IL


  • 4 cups All Purpose Flour
  • ¼ teaspoons Salt
  • 2 cups Nordic Creamery Butter
  • 1 1/4 cups Ice Water

In a large bowl mix together the dry ingredients. Cut the cold butter into large cubes. Add the butter to the dry ingredients. Combine the butter so that large cubes of butter are distributed and coated in flour. Add the ice water to the bowl and mix by hand making a rough looking dough. Gently knead the dough a few times so it is not so crumbly, but still comes together. There should be very large chunks of butter. Flatten the dough into a rectangle. Remove the dough from the bowl and place on a work surface. Roll the dough in to a long rectangle. (It should be about three times the length than width) Fold the dough into thirds. Give the dough a quarter turn and repeat the rolling process for a total of three times. Wrap in plastic and rest in the refrigerator for 30 min. Roll and fold the dough two more times and refrigerate at least one hour before using (preferably overnight). Roll to the desired thickness. Bake at 400 F.

  • 1 pound Summer Fruits
  • 2 teaspoons Cornstarch
  • 1/8 cup Brown Sugar
  • 1/8 cup Sugar
  • 1/4 teaspoons Cinnamon

Prepare your fruits. Wash peel and cut to appropriate sizes. Place the fruits in a bowl. Combine the dry ingredients and toss the preparation with the fruits.

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