Butterfly Puff Pastries
A pastry made by slicing multi-layered puff pastry, twisting it into a bow shape, and baking.
Ingredients
puff pastry dough
500 g
granulated sugar (for dusting)
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper, or generously butter it and chill until ready to use.
2
Step 2
Weigh out 500 g of puff pastry. On a sugar-dusted work surface, roll it into a 13 × 5 inch (33 × 13 cm) rectangle, trimming the edges.
3
Step 3
Cut into 5 equal pieces, each about 2½ × 5 inches (6.5 × 13 cm). Brush a small amount of water on 4 of the pieces and stack them together, with the unbrushed piece on top.
4
Step 4
Use the back of a knife to press a line down the middle along the length; flip and press again in the same spot. Chill.
5
Step 5
Trim the edges if necessary. Use a sharp knife to cut crosswise into 1/4 inch (5 mm) thick slices, keeping the press mark in the middle.
6
Step 6
Twist the middle to fan out the layers. Place on the baking sheet and gently press the edges. Bake at 375°F (190°C) until golden.
