If the dough is still cold and relaxed, do another rolling and turning the same way. Line the corners up as neatly as you can dab them with a little water to help them stick together if necessary, and turn the dough package 1/4 turn to the right so it looks like a book ready to be opened. When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Turn the dough over from time to time to keep the layers even. As you work keep the dough, the table, and the rolling pin well dusted with flour. Roll the dough into a 20" x 10" rectangle. Make sure everything is still completely (though lightly) floured. Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Pinch and seal the edges of the dough together. Fold the corners of the dough over the butter until they meet in the middle. Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. You don't have to be obsessive about the dimensions but do try to come pretty close. To prepare (laminate) the dough: Remove the dough from the refrigerator and put it on a lightly floured surface. Cover it with a second sheet of paper and refrigerate it for at least 30 minutes. Pat the butter/flour mixture into an 8" square on a lightly floured piece of parchment or waxed paper. You can do this with a mixer, a food processor, or by hand with a spoon. To prepare the butter block: Mix together the flour and butter until they're well blended and smooth. Refrigerate the dough for at least 30 minutes. Pat the dough into a 9" square and wrap it in plastic or a reusable wrap. Any leftover sauce is delicious over fresh berries or ice cream.įor Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.Blog How we make puff pastry at the King Arthur bakery Cook and stir over medium heat until the mixture boils and thickens. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.įor some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.įor best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.įor a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cut 4 deep slits in the top of the pastry.īake for 35 minutes or until the pastry is golden brown. Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking). With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll the pastry sheet into a 16 x 12-inch rectangle. Unfold the pastry sheet on the work surface. Sprinkle the remaining flour on the work surface. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
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