Of all the things I've learned Blog & Bake, I 'm going to share with you today blew my mind the most. Quick puff pastry seems to be an oxymoron right? I mean regular puff pastry is essentially the same thing as making croissants and we all know that is not really a quick process. However- this is totally fast, easy, and best of doable- All- results are amazing and can be used wherever you use puff paste purchased in stores.
I made my flaky in some delicious cinnamon twists, trying to find a way to add a final Cinco Mayo recipe mixture, thinking of my favorite cinnamon twists from Taco Bell. (Shh do not tell.) They are not the same texture, but they were sure good. Laminated, full of butter and cinnamon sugar. Perfect for serving at a party (they look great while standing in a glass or vase) or immersed in a morning coffee.
You will see uses for this dough again and get Ready- is a new favorite! And do not Worry I'll finally share my summary of Blog & Bake tomorrow! :)
- 1½ cups all-purpose flour (6 oz)
- ¼ teaspoon salt
- ½ teaspoon coffee baking powder
- 1 cup (8 oz) unsalted butter, well chilled and cut into pieces
- ½ cup (4 oz) sour cream (full fat)
- for Twists cinnamon:
- 2 tablespoons melted butter
- 1½ tablespoons ground cinnamon
- ¼ cup plus 2 tablespoons white sugar
- In a medium bowl, combine flour, salt and yeast.
- Add pieces of butter in the dough, flatten each piece with your fingers
- Add sour cream and mix gently into the dough. It will not be coherent at this point.
- Turn the dough onto a floured surface and knead the lead with some rapids. Pat the dough into a square and roll it into a 8x10 rectangle- using flour as needed to prevent sticking.
- Dust any excess flour from the surface of the dough, and fold in three. (As a letter)
- Turn dough onto, rotate 0 degrees, and repeat the process. (Bearing a 8x10 rectangle and fold.) Wrap the dough and refrigerate for at least 30 minutes before using
- Lower the chilled dough to ¼ inch thick. Brush with melted butter and sprinkle with about half the cinnamon sugar. Press the mixture of sugar in the dough, turn it over and repeat with another brush butter and sugar cinnamon topping.
- Cut dough into 1 inch strips (I used a ruler to help me stay right) Pick up each strip and twist the ends in opposite directions until the dough is spiral.
- instead twists on a baking sheet lined with parchment paper, pressing the ends down as you organize them. Bake at 400 degrees F for 15-18 minutes or until golden brown. Cool on wire rack and sprinkle with additional cinnamon sugar if desired.
Start by combining your dry ingredients in a large bowl. The cut butter into pieces and add to flour mixture.
Use your fingers to flatten each piece of butter.
Add sour cream, and use a large spatula or bowl scraped to incorporate it into the dough. It will not meet again completely - so do not worry
Turn the dough onto a lightly floured work area .. Here is how it goes right look- disastrous? Do not worry, it will be fine. Give it a few quick kneads until it comes together like this:
The dough may seem a bit dry, but not Fret- will be much hydrate as chills. At that Point- flour your rolling pin to roll dough into an 8 x 10 rectangle. (Get your ruler handy!)
Use a pastry brush to dust off all the extra flour from the surface, and fold the dough as a letter- with the top down, then bent over background.
Turn dough onto, rotate 0˚ so that it is vertical, and repeat the process again. Roll into 8 × 10, dust, bend like a letter. (Add additional flour if necessary to prevent sticking)
Wrap in plastic wrap and chill the dough for at least 30 minutes. (Longer is OK, it may also be frozen at this point and reserved when you are ready to use it.)
After chilling- you have yourself a piece of puff pastry dough that can be used for whatever you want! For this recipe, I rolled mine over about 1/4 inch thick.
I brushed with a little melted butter and topped with cinnamon sugar, pressing in the dough- and turned over.
another layer of butter sugar / cinnamon was applied, the dough was cut into strips, twisted and placed on a cookie sheet.
Look at these layers in the oven up. Would you ever know it was not an ordinary puff pastry? I dusted them with more cinnamon sugar after cooled because that's how I roll.
Any other suggestions on how I should use this fabulous pastry? Can you believe I've never baked with puff pastry before ??