PUFF PASTRY TWISTS WITH CINNAMON AND CARDAMON

You can conceivably use store-bought puff pastry (try to find a brand that uses real butter, not shortening), but a lot of the fun is making your own. For this type of pastry, no need to do too many folds. Great project for a weekend, but avoid days of excessive heat.

PUFF PASTRY TWISTS WITH CINNAMON AND CARDAMON
(from The Bewitching Kitchen, adapted from several sources)

3 cups (390g) all-purpose flour
1½ tablespoons sugar
1½ teaspoons salt
2 teaspoons white vinegar
1 cup ice water (you may not need the full cup)
for butter square:
3 sticks unsalted butter, chilled

Process flour, sugar, and salt in food processor until combined. With processor running, add vinegar, followed by ¾ cup super cold water. Add remaining ¼ cup water as needed, a little at a time with the machine always running. Stop adding water when the dough comes together, and immediately remove from the processor, gathering the dough gently with your hands. Form into a square, wrap in plastic and refrigerate for 1 full hour.

Start working on the butter block: Lay the three butter sticks side by side over a sheet of parchment paper and cover with a plastic wrap. Gently pound butter with rolling pin until butter is softened, then roll out as an 8-inch square, trying to keep the thickness equal all over the extension of the butter. Wrap the square in plastic and refrigerate until chilled, about 1 hour.

Roll chilled dough into 14 inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal (see first photo of the composite below). Gently roll dough into 14-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like a business letter, then fold rectangle in thirds to form a square, try to make it as neat as possible. Wrap dough in plastic, freeze for 30 minutes and remove to the refrigerator, keeping it there for 60 minutes more.

Repeat the folding and rolling twice, if you can do it fast no need to refrigerate, but if at any time you feel the butter warming, place it in the fridge for 45 minutes before the next rolling out. Once you complete the foldings, let the dough rest for 2 full hours before finally using it.

MAKING THE TWISTS
1/2 of the puff pastry made as above
½ cup sugar
3 tablespoon unsalted butter melted
pinch of salt
2 teaspoons ground cinnamon
¼ teaspoon ground cardamom

Mix sugar, salt and spices in a small bowl. Reserve. Heat the oven to 400F and line a baking sheet with parchment paper (it works better than silicone for this type of bake, disregard what you see in the composite picture below, I switch to parchment on the second batch).

Roll the puff pastry into a large square (about 12 x 12 in), the thinner the better without allowing it to crack. Brush melted butter all over the pastry, then sprinkle the sugar-spice mixture, pressing gently with the fingers. Fold the pastry sheet in half, enclosing the sugar mixture. Cut narrow strips with a pizza roller. Twist each piece and place on the parchment-lined sheet.

Bake for 14-15 minutes until golden brown.

ENJOY!

to print the recipe, click here

Comments: These turned out absolutely delicious, although they un-twisted quite a bit during baking. I should have pressed the ends harder on the parchment paper, but still it didn’t compromise the experience. I cut the long strips in half because I did not want to have very long twists, so do what you think is best for you.

Yes, making puff pastry from scratch takes a bit of work, but quite a bit of it is waiting for the dough to chill. I will make turnovers pretty soon, so stay tuned!