When I was a child, my uncle was studying in US, and every times that he came back this pastry was the only thing that I loved to have as a souvenir ^^.
Well, when we were young everything was delicious, haha, but for me I really have special feeling for this buttery treat. I never ate it as breakfast (well, my family is Chinese, mostly we eat congee in the morning). I rather had 1 or 2 of it before having dinner ^^, but it’s not easily to buy (well I had only 3-4 boxes each time that he came back), so it’s precious to me.
Anyway when I grow up, I have a feeling that the one that we can buy from supermarket is not as delicious as in my memory, now you can guess what I will do with this problem. Yes, I think making it by myself will solve the problem, as the elements for this treat is so simple, pastry and jam.
It’s not hard to make but you have to give it enough time, both for resting and cooling. As the pastry contains a lot of butter, it will melt easily and quickly, so prepare to face this problem. For the jam, if you can find great jar of it you don’t have to make it by yourself, look for the one with a lot of fruit and you will happy with the result. If you can’t find great one, make the jam by yourself is better choice, but it’s time consuming so be prepare to face this problem too, hehe.
I don’t think that you have to limit it to breakfast, eat it in the lazy afternoon with a cup of hot tea or coffee is great too ^^.
250g ………………………….. All purpose flour
1tbsp …………………………. Granulated sugar
1tsp …………………………… Coarse sea salt
230g ………………………….. Unsalted butter
2 ……………………………….. Egg yolks
3tbsp ………………………… Milk
1 ……………………………….. Egg, lightly beaten for brushing the pastry
………………………………….. Jam of your choice for filling
Mix flour, sugar and salt together.
Cut butter into 2-2.5cm cubes, and your finger to mix the mix the butter with the flour mixture to make coarse crumbs.
Mix milk and yolks together, then pour into the flour bowl, mix just until moist.
Pour the mixture onto the work surface, use the palm of your hand to press the mixture until the butter and flour throughly mix and smooth.
Cover the pastry with plastic warp and refrigerate for 3 hours.
Divide the pastry into 2 equal part. Roll each pastry dough into 9×12 inches (cover it with baking paper and roll until you get the desired size).
Refrigerate for 1 hour or until firm.
Mark one of the dough into 8 parts (about 4.5×3 inches/ each).
Note: the pastry will be soften easily due to a lot of butter, so refrigerate it often to keep it cool.
Brush with beaten egg, then spoon your choice of jam onto the center of the rectangular (2-3 tbsp, mine is homemade jam that is very thick, ^^) .
Lay another pastry dough over the jam, use your finger to press the dough together, then cut into 8 parts (about 4.5×3 inches/ each).
Use fork to press the side of each pastry to seal the jam.
Place the pastry on lined baking sheet.
Refrigerate the pastries while you preheat the oven.
Preheat the oven to 180°C
Bake for 40 minutes or until golden brown.
Remove from the oven let the pastry cool on baking sheet for 20 minutes, then let cool completely on wire rack.
Decorate with simple icing (icing sugar mix with 2-3 drops of water) if you want.
0 Comments