Recipe: Flaky Ginger Ale Pastry

FLAKY GINGER ALE PASTRY

This dough is good for knishes and rugelach.

1 cup + 1 TB flour
1/4 cup ginger ale, 7-up, seltzer etc.
1/2 cup frozen margarine in 6-8 pieces
1/2 TB vinegar

Process flour and margarine with on/off turns (about 2 or 3 seconds at a time) for 4 or 5 times, until the mixture begins to look like coarse oatmeal. Combine ginger ale with vinegar and add through feed tube while machine is running. Process JUST until the dough begins to gather in a mass around the blades, about 8-10 seconds. Do not overprocess.

Remove dough from machine, divide into 2 balls, wrap in waxed paper and chill in the refrigerator at least 1 hour, or overnight. the colder the dough, the easier it is to roll. May be frozen baked or unbaked.