These comport claw pastries are delicious. The dough mixes genuinely easily (no kneading) together with the filling for the pastry is every bit as easy. The frustrating role is assembly. It is such a sticky dough, that it requires tons of flour on your counter together with yous bring to launder your hands together with utensils almost every 30 seconds or thence to build things run smoothly. Assembly is a piddling tricky together with requires patience; if yous tin flaming tolerate that annoyance, the inwards determination production is worth it. This recipe makes almost a dozen nice size pastries, fifty-fifty thence the dough together with filling testament piece of work out of absence along inwards the fridge for upwardly to iii days, thence yous practice not bring to bake them all at once.
PASTRY
1 loving loving cup butter
1 tablespoon of dry out out active yeast
¼ loving loving cup warm water
¼ loving loving cup white sugar
3 eggs yolks
½ teaspoon salt
(1) minor (5 ounce) tin flaming evaporated milk
1 ½ cups all role flour
Melt the butter together with permit it cool downwardly to 110 degrees (should lone sense skillful together with warm to the touch, not hot). Dissolve yeast inwards ¼ loving loving cup warm water. Mix these two liquids together together with add together together ¼ loving loving cup sugar, egg yolks, salt, evaporated milk, together with flour. Mix proficient together with covert alongside plastic ringlet together with chill inwards fridge at to the lowest marking 24 hours (or upwardly to iii days).
PASTRY FILLING
½ loving loving cup butter (room temperature)
1 + 1/3 cups unsifted powdered sugar
2/3 loving loving cup all-purpose flour
8 ounces (1 cup) almond paste
1 teaspoon lemon zest
2 egg whites
3/4 loving loving cup finely chopped almonds
Beat softened butter together with powdered carbohydrate until smooth. Add 2/3 loving loving cup flour together with almond paste. Beat alongside electrical mixer until crumbly together with evenly mixed; add together together lemon zest together with two egg whites. Beat until smooth. Stir inwards ¾ loving loving cup finely chopped almonds. Cover alongside plastic ringlet together with chill until home (one to thee days).
ASSEMBLY
Put a nice thick layer of flour on your counter together with rolling pin (this dough is STICKY, but yous tin flaming dust whatsoever excess flour off later, alongside a pastry brush). Roll the dough out to a 20” x 12” rectangle, keeping the edges every bit forthwith every bit possible. Cut the dough (length-wise) into iii sections, each almost 4” wide.
1 loving loving cup butter
1 tablespoon of dry out out active yeast
¼ loving loving cup warm water
¼ loving loving cup white sugar
3 eggs yolks
½ teaspoon salt
(1) minor (5 ounce) tin flaming evaporated milk
1 ½ cups all role flour
Melt the butter together with permit it cool downwardly to 110 degrees (should lone sense skillful together with warm to the touch, not hot). Dissolve yeast inwards ¼ loving loving cup warm water. Mix these two liquids together together with add together together ¼ loving loving cup sugar, egg yolks, salt, evaporated milk, together with flour. Mix proficient together with covert alongside plastic ringlet together with chill inwards fridge at to the lowest marking 24 hours (or upwardly to iii days).
PASTRY FILLING
½ loving loving cup butter (room temperature)
1 + 1/3 cups unsifted powdered sugar
2/3 loving loving cup all-purpose flour
8 ounces (1 cup) almond paste
1 teaspoon lemon zest
2 egg whites
3/4 loving loving cup finely chopped almonds
Beat softened butter together with powdered carbohydrate until smooth. Add 2/3 loving loving cup flour together with almond paste. Beat alongside electrical mixer until crumbly together with evenly mixed; add together together lemon zest together with two egg whites. Beat until smooth. Stir inwards ¾ loving loving cup finely chopped almonds. Cover alongside plastic ringlet together with chill until home (one to thee days).
ASSEMBLY
Put a nice thick layer of flour on your counter together with rolling pin (this dough is STICKY, but yous tin flaming dust whatsoever excess flour off later, alongside a pastry brush). Roll the dough out to a 20” x 12” rectangle, keeping the edges every bit forthwith every bit possible. Cut the dough (length-wise) into iii sections, each almost 4” wide.
Flour your counter together with hands together with gyre the almond filling into iii 20” “ropes” (the diameter of your thumb). Keep washing your hands because the filling is sticky too! Lay i of the “ropes” inwards the middle of each 20” dough strip together with flatten it exactly a little. Fold the dough over the “rope”, matching the other (cut) edge. Cut each filled 20” strip into 4” pastries (brush excess flour off alongside a pastry brush) together with lay them on a parchment lined baking sheet. With a precipitous knife, cutting three slits inwards each pastry.
Flour your knife thence it does not stick to the dough together with wipe it off often). Use the tip of the knife to separate the “claws” a little. Lightly musical rhythm out the remaining egg white together with brush over the comport claws. motion yesteryear alongside sliced almonds together with sprinkle alongside sanding sugar. Let pastries raise for 45 minutes together with together with thence bake inwards preheated 375° oven for xv minutes. Cool on wire rack. Makes almost a dozen.
NOTE: I hope I bring not scared yous away from this recipe. It genuinely is no harder than a uncomplicated piecrust, but I felt it lone fair to warn yous almost the sticky dough.
NOTE: I set a uncomplicated glaze on unopen to of the pastries together with unopen to I left plain. If yous bring occupation finding sanding carbohydrate (it genuinely adds a particular shine together with “finish” to baked goods), check Wal-Marts baking isle, closed the sprinkles. They sell a Wiltons large grain transparent sprinkle that testament run exactly every bit well.
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