GLAZED TRIANGLES
These colorful triangles are what the outside of a Pop-Tart wants to grow up to be. Flaky and rich with a pure-at-heart glaze on top, they are proof that the simple things in life are oftentimes the best.
If you want to double up your layers and spread some Jammy Blueberries (this page) in between, live it up, my friend! Impossibly light and flaky, these are made with a version of puff pastry called a "quick puff." They combine butter and flour together so that when they bake in the oven, the tiny amount of water in those butter pieces steams and puff the dough up, leaving behind magical little layers as thin as paper.
©Pixabay
If you’re in a hurry or aren’t ready to take on the quick puff pastry, I absolutely give you permission to use store-bought frozen puff pastry here.
Defrost a sheet on a clean countertop at room temperature for 20 to 30 minutes until pliable, shape your pastry into two 12 × 4-inch rectangles, then pick up at step 9.
Ingredients:
- 225g flour 1½ cups + 1 T +extra for dusting
- 140g unsalted butter, cut into cubes 10 T
- 4g kosher salt 1 tsp
- 80g water ⅓ cup
- 1 recipe Strawberry Glaze (recipe follows) or Lemon Glaze (recipe follows)
- 12g sprinkles 1 T
Instructions:
Combine the flour, butter cubes, and salt in a bowl and chill in the freezer for 20 minutes.
Pour the water into a cup with several ice cubes and set aside to chill.
Use masking tape to tape a large piece of parchment down to your work surface. Break up the butter cubes into the flour and toss to coat. Tip it out onto the rolling surface.
Use a rolling pin to press down firmly on the butter cubes to flatten them into the flour. As they flatten, begin to roll and extend them into the flour.
It will be hard and awkward at first, but they will begin to yield after a few rolls. Use your palm to flatten any pesky pieces as necessary.
When the cubes become flakes, gather the mixture into a pile and drizzle 40g (scant 3 tablespoons) of the cold water (no ice!) over the top and use a fork to quickly toss and scatter it evenly throughout the mixture.
Repeat with another 40g (scant 3 tablespoons) water. The dusty flour should begin to transform into larger, curd-like bits of dough.
Still, on the parchment surface, gather the mixture into a rough square and begin to roll it out, using a light dusting of flour on top or on bottom, extending it into a 12 × 6-inch rectangle.
Fold the dough into thirds like a letter to make a 4 × 6-inch rectangle.
Turn the seam of the letter-folded dough to the right, and roll it out, dusting it with flour and folding it into thirds again. Repeat for the third time.
At this point, you should have a cohesive dough, with butter incorporated and marbled throughout.
Wrap the dough in plastic and chill in the fridge for 30 minutes.
Heat the oven to 400°F. Pan-spray or line a half-sheet pan with parchment paper or a silicone baking mat.
On a clean countertop, divide the dough in half and roll each piece out to a 12 × 4-inch rectangle, lightly dusting the countertop or surface of the dough as needed and placing side by side on the prepared pan. Cover and freeze for 10 minutes, until firm.
Use a knife or pizza cutter to trim each edge of the pastry rectangle to form sharp, clean edges. With a fork, dock (poke holes) up and down each piece of pastry 30 times, side to side, end to end.
These holes help the pastry bake uniformly and avoid irregular puffing.
Bake the pastry rectangles at 400°F until puffed, baked through, and deeply golden, 18 to 22 minutes.
Let the pastry cool for 5 minutes on the pan, then very carefully transfer to a large cutting board.
Generously drip half the glaze over the surface of the pastry and use an offset spatula or the back of a dinner spoon to smooth and spread, leaving a ⅛-inch border around the edges. Scatter with sprinkles and repeat with the second piece.
Let the glaze set until it forms a skin and is dry to the touch, 10 to 15 minutes.
With the long side of the pastry rectangle facing you, cut across and back again, forming triangles that are 1½ inches wide at the base and 4 inches tall. You will get eight delightful triangles per pastry rectangle.
Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days.
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