Thursday, October 1, 2009
I am in love with the puff pastry dough by Dorie Greenspan for the book "Baking with Julia". There is a link to the pastry recipe below. I have never made real puff pastry from scratch (although I have made quick/rapid/rough puff pastry before). To my surprise, it was so easy and the results were so satisfying. I completed the turns over 2 days (4 turns the first day, 2 the second day before rolling and cutting the pastry). It was a great feeling of accomplishment when I opened the oven door and saw how beautifully they had risen. Even more magical was the experience of biting into one of these twists to reveal all the paper-thin layers and knowing that they had been created by my own hands. Sorry Pepperidge Farms, I'll be making my own puff pastry from now on.
Baking in the oven
Cinnamon Puff Pastry Twists
1 lb Puff Pastry Dough (half the recipe)
1 cup sugar
2 tbsp ground cinnamon
1. In a bowl, mix the sugar with the cinnamon. Dust the work surface with cinnamon sugar. Roll out dough to an 8" square. Scrape it up and rotate it regularly, dusting all the way with sugar. Roll it to an even 1/8" thickness. Sprinkle with lots of sugar.
2. Cut into strips about 1/2" wide using a pastry wheel, and then twist into straws by both ends in opposite directions at once. Place the straws on a parchment lined baking sheet and press each end onto the sheet to secure. Chill for at least 30 minutes.
3. Bake at 350 degrees F for about 12 minutes, or until they are browned and lightly crisp. Cool for 15 minutes. Storage: Put leftover sticks in a ziplock bag or freeze for up to 1 week.