These wheels of puff pastry are flaky, sweet and spicy. With all the familiarity of buttery palmiers, these delicacies boast dynamic flavors of lemon zest and ripped blueberries.
Roll of Pastry to Lemon-Blueberry
Fa 24 pastries
- 2ulation cups (281 grams) Flour for all uses
- 1 camera cups (284 grams) non -salted cold butter, cube
- 11/4 teaspoons (6 grams) Kosher salt
- ½ cup (120 grams) Ice water
- ⅓ cup (14 grams) liophilized blueberries, finely crushed
- ¼ cup (50 grams) granulated sugar
- 2 spoons (12 grams) Packaged lemon zest (about 4 medium lemons)
- 1 table spoon (14 grams) not salty butter, loose and cooled for 10 minutes
- Lemon glade (follows the recipe)
- Gasket: Limone Zest
- In the bowl of a support mixer equipped with a palette attack, beat flour, cold butter and low speed salt only until the butter is covered with flour. With the low speed mixer, add icy water ½ cup (120 grams) in a slow and constant stream, beating until the dough joins, about 1 minute. (There will still be large pieces of butter.) On a slightly floured surface, in the shape of a dough in a 6 -inch square. Wrap in a plastic wrapping; Refrigerate for 30 minutes.
- On a slightly floured surface, roll the dough into a 15×8 inches rectangle, a slightly floured surface and the top of the dough, if necessary. Fold the dough in third parties, like a letter. Rotate the dough of 90 degrees; Rolla in a 15×8 -inch rectangle and fold in third parties, like a letter. Repeat the procedure once. Wrap the dough in a plastic casing and refrigerate for at least 1 hour. (See note on page 78.)
- Preheat the oven to 375 ° F (190 ° C). Line 2 sheets of pan with parchment paper.
- In a small bowl, mix blueberries, sugar and lemon zest until they are fragrant and well -combined.
- On a slightly floured surface, roll the dough into a 20×10 inches rectangle. Brush the dough with melted butter, leaving a ½ inch edge on a long side; Sprinkle the butter with blueberry mixture. Starting from a long opposite edge, roll the dough, style of jelly; Place the seam downwards. Using a serrated knife immersed in flour, gently cut 24 rolls (about ¾ inches of thickness each); Clean and flour between the cuts if necessary. Place, cut the side upwards, 2 inches away on prepared pans, putting the ends melted under the slices to protect.
- Cook until lightly golden, from 20 to 25 minutes. Leave the pans to cool on the apparently for at least 15 minutes before serving or let it cool at room temperature. Sprinkle with lemon glaze. Garnish with lemon zest, if desired.
Lemon glaze
About ¾ cup does
- 1½ cups (180 grams) Sugar of the pastry chefs, sifted
- 5 spoons (75 grams) Heavy whipping cream
- ½ teaspoon (1 gram) Patted lemon zest
- ⅛ teaspoon Kosher salt
