A delicious pastry with crispy caramel in pieces outside, and a soft, tender, layered interior. As simple as layered pastries get!
Ingredients
270g flour
0.75 tsp salt
0.5 tsp yeast
184 g water at room temperature
butter block:
8 tbsp salted butter
2/3 cup sugar
Preparation
Mix together dry ingredients. Allow to sit, covered, until doubled in size.
Cut and knead the butter with the sugar until it forms a dough-like mixture. Roll into a rectangle 7-inches on each side. I use plastic foil to wrap the butter mix and form the rectangle. Refrigerate.
Preheat oven to 375F and place a rack in the upper-middle position.
Roll the ough to a 16-by-8-inch oval ad place the butter square on it. Seal and press down 15-20 times with a rolling pin to elongate the packet. Fold up into a smaller rectangle and roll out to an 8-inch square. Fold in corners and roll out to just fit in a 9-inch, round baking shape.
Poke a few holes and cut slits into the top with a sharp knife. Brush with egg wash. Bake until it is a deep golden brown.
Cool for an hour before serving!
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