Cooking & Baking

housewolf

(7,252 posts)

13. Yeah, traditional (French) puff pastry is made with butter

Thu Jan 5, 2012, 08:21 PM

Jan 2012

and should taste like butter. Sugar is applied on top or in within a filling. as your recipe. Did your recipe call for them to be sprinkled with sugar before baking? Dough made with Crisco will puff more but have less flavor than butter. In cookies such as yours, the flavor of the dough is meant to be a backdrop to the flavor of the cookie, with the main flavor coming from the filling.

The reason for folding and refrigerating is to create layers of dough that will separate and puff up when baked. There's no sugar in the recipe because the sugar crystals will cut into the dough so that it can't puff as much.

Was you dough puffed-up and flakey?

Your fillings sound WONDERFUL!

I'm glad they turned out for you. Will you make them again?

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Am looking for a cold dough recipe for cookies [View all] fadedrose Dec 2011 OP

Is this one helpful?: Lucinda Dec 2011 #1

Very fadedrose Dec 2011 #2

okay, I've never heard of ladylocks, and never heard of using clothespins to make cookies grasswire Dec 2011 #4

okay, after hitting the Google... grasswire Dec 2011 #5

here's a recipe from the Pittsburgh newspaper, via chowhound grasswire Dec 2011 #7

I'm glad it was helpful! I love that website. Lucinda Dec 2011 #6

I've seen a lot of recipes for the dough fadedrose Dec 2011 #9

I should have been gone a few times now, but I still keep kicking. :) Lucinda Dec 2011 #10

That would be a Puff Pastry dough housewolf Dec 2011 #3

I made one with butter & one with Crisco fadedrose Dec 2011 #8

Which did you like better? housewolf Dec 2011 #11

Confusing fadedrose Jan 2012 #12

Yeah, traditional (French) puff pastry is made with butter housewolf Jan 2012 #13

I make them every year fadedrose Jan 2012 #14