ReceptnaptárCurved butter pastry strips
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Ingredients
Method
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- Mix the flour with a pinch of salt, work in 50 g of cold butter, then add enough ice-cold water to form a smooth, elastic dough. Wrap in cling film and chill for 20 minutes.
- Shape the remaining 200 g butter into a rectangle about 1 cm thick between two sheets of parchment paper, and chill while the dough rests.
- Roll out the dough to twice the size of the butter block, place the cold butter in the centre, fold the edges of the dough over it to enclose it completely, and seal well.
- On a floured surface, roll out into a long rectangle, fold into thirds, then turn 90 degrees and roll out and fold again. Repeat this a total of four times, chilling the dough for 20-30 minutes between each fold, so the butter doesn't warm up.
- Roll the four-times-folded dough out to the thickness of a knife back, about 3-4 mm.
- With a warm, dry knife, cut into strips about 5 cm wide and 10-12 cm long.
- Brush each strip with beaten egg, leaving the edges untouched, then sprinkle with the almonds mixed with sugar.
- Curve the strips gently (for example by laying them against the side of a parchment-lined muffin tin), and bake in a 200°C preheated oven for 12-15 minutes, until golden brown.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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