I’m mostly making breads and cookies because we need to eat bread everyday and I only need to use the oven for 15 to 20 minutes to bake cookies, short enough time to tolerate in summer.
However, making same things over and over again for a couple of months was becoming monotonous and I wanted to try something different, so I made two pastries: savory and sweet.
For the savory pastry I rolled out half of the dough on the table sprinkled with Parmesan cheese. Folded it, rolled out again, cut the dough into strips, gave them twist and bake.
However, making same things over and over again for a couple of months was becoming monotonous and I wanted to try something different, so I made two pastries: savory and sweet.
For the savory pastry I rolled out half of the dough on the table sprinkled with Parmesan cheese. Folded it, rolled out again, cut the dough into strips, gave them twist and bake.
Ta da! Cheese sticks!
The sweet version is Cinnamon palmier.
I rolled out the other half of the dough into rectangle shape, sprinkle cinnamon sugar, rolled the dough like a roll cake, slice and bake.
The sweet version is Cinnamon palmier.
I rolled out the other half of the dough into rectangle shape, sprinkle cinnamon sugar, rolled the dough like a roll cake, slice and bake.
Pastry dough is something I don’t really make because every time I tried it ended up too hard instead of flaky. I was always careful to keep butter icy cold so that it wouldn’t melt but it didn’t work and my pastry was hard without flaky layers.
This time I heard that the butter shouldn’t have been too hard so I used butter from the fridge, not from the freezer. I think it makes sense - with softer butter I don’t need to work on the dough too much - and it worked! Both sweet and savory pastries are light and flaky!
