Small Pressed Flower-Edge Flaky Pastries
Baked flaky pastry made with a water-oil pastry crust wrapped around a five-nut candied sugar filling, cut into gear shapes.
Ingredients
water-oil pastry dough
300 g
oil-shortening dough
200 g
five-nut sugar filling
200 g
oil for greasing pan
25 g
anti-stick dusting flour
25 g
Instructions
1
Lamination
Roll the kneaded water-oil pastry dough into a long strip and flatten it. Place the softened oil-shortening dough in the center of the dough sheet. Fold both sides of the dough over the shortening. Use a round rolling pin to press diagonally back and forth to create a checkered pattern. Roll evenly into a rectangular shape, fold both ends toward the middle to form six layers, then roll evenly again into a thin rectangular sheet.
2
Shaping
Make a diagonal cut 3 cm from the front edge of the dough sheet. Move the remaining dough to the back, seal, press firmly, and roll flat. Using both hands, roll evenly from the front into a tight cylinder about 5 cm in diameter. Cut into 2 cm thick round discs and roll each slightly larger. Hold one disc in the left hand, add the filling, then place another disc on top and seal tightly. Use a fluted pastry wheel to cut the edges, creating a gear-like pattern. Place on a baking tray and bake until cooked through.
