Disclaimer:

Outside of the Breadbox and www.outsideofthebreadbox.com is in no way affiliated with, endorsed by, or sponsored by Outside the Breadbox, Inc., a Colorado corporation, or its federally-registered trademark, Outside the Breadbox®. If, however, you would like to try the best gluten-free baked goods in the world, visit www.outsidethebreadbox.com.

Wednesday, August 26, 2015

Recipe: Sugar & Spice Puff Pastry Swirls


Sugar & Spice Puff Pastry Swirls

Recipe: Sugar & Spice Puff Pastry Swirls



One of the best things about Puff Pastry is that it can be used in myriad ways to amazing effect. A little sugar... some of your favorite spice... et Viola! Another irresistible treat.

If you're still looking into that gym membership, now would be a great time to sign up.

Rolling Out Puff Pastry Dough
This Puff Pastry treat begins with Puff Pastry dough (shocker!). One full recipe will get you about 30 Sugar & Spice Swirls. And 30 Sugar & Spice Swirls will get you lots of friends.

Prepare the dough, completing all of the folds and turns as instructed. After the dough has rested, roll out the dough into a rectangle measuring approximately 15" wide by 10" long and 1/8" thick.

Lightly brush the dough with water, and liberally coat the dough with a mixture of Sugar and your favorite Spices (Cinnamon, Ginger, Nutmeg, Cloves...) This is not a time to use a light hand. Imagine how much Sugar you would have wanted to use when you were a kid, and then double it!

Using your hands or a rolling pin, press the Sugar & Spice Mixture into the dough.

Once the dough has submitted to your sugary assault, lightly sprinkle the surface with water. The water will help turn the Sugar & Spices into a gooey syrup that caramelizes when baked.

Roll of Unbaked Puff Pastry Dough with Sugar & Spice Filling
Time to get rolling! Position the dough so that the long edge of the rectangle is facing you. Tightly roll the dough into a spiral and wrap it in parchment paper. Place the rolled dough on a sheet tray and let it rest in the refrigerator for at least two hours (although overnight is ideal). As the dough rests, the Sugar will turn into a sticky syrup. The dough will also firm up in the cold making it easier to cut.

Swirl Slice of Sugar & Spice Filled Puff Pastry
Once the dough is rested and chilled, remove it from the refrigerator and place it on a cutting board. Using a sharp knife, slice the roll of dough into approximately 30 individual pieces measuring slightly less than 1/2" thick. Don't be surprised when it oozes Sugar & Spice Syrup. That's a good thing.

Swirl Slices of Sugar & Spice Filled Puff Pastry
Place the Swirls on parchment lined sheet trays with space between slices. The dough will expand, but the caramelizing Sugar will keep things from getting too out of control. For an extra kick of sweetness, you can lightly sprinkle the tops of each slice with a little more of the Sugar & Spice Mixture.

Baked Sugar & Spice Puff Pastry Swirl
Bake the Swirls at 350 degrees Fahrenheit (177 degrees Celsius). After 20 minutes, the Sugar should have started to caramelize and the Puff Pastry should start to become flaky and crispy. Flip over each Swirl and bake until done - approximately 10-15 additional minutes.

Close-Up of Baked Sugar & Spice Puff Pastry Swirl
The final Swirls should be well caramelized, and the dough in the center should be baked through.

The Swirls will keep well for up to a week. Given the high sugar content, they will become sticky (but no less delicious) in a humid environment.




- The Recipe -




Sugar & Spice Puff Pastry Swirls:


Yield: 30 Swirls

Ingredients:


  • Sugar
  • Ground Spices (to personal preference)
    • Cinnamon
    • Ginger
    • Nutmeg
    • Clove


Directions:

1. Prepare the Puff Pastry dough. Roll out the rested dough into a rectangle measuring 15" wide by 10" long and 1/8" thick.

2. Make a mixture of Sugar and dried Spices to taste. Lightly brush the dough with water and coat the dough with the Sugar & Spice Mixture. Press the Sugar & Spice Mixture into the dough with your hands or a rolling pin. Lightly sprinkle the coated dough with water. 

3. Position the dough so that the long edge of the rectangle is facing you. Tightly roll the dough into a spiral and wrap the dough in parchment. Place the dough on a sheet tray and refrigerate for at least two hours (ideally overnight).

4. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Remove the chilled dough from the refrigerator and, using a sharp knife, slice the roll into approximately 30 individual slices slightly less than 1/2" thick. Place the individual Swirls on a parchment lined sheet tray with space between slices. Sprinkle each Swirl with more of the Sugar & Spice Mixture if desired.

5. Bake the Swirls for 20 minutes. Flip over each Swirl and continue baking until done - approximately 10-15 additional minutes. The final Swirls should be well caramelized, and the centers should be baked through. 

Storage:

- The Swirls will keep well for up to a week. However, given the high sugar content, they will become sticky in a humid environment.



Questions? Comments? Send me an email or leave a comment.
Stay connected with Outside of the Breadbox on Facebook, view on Instagram,
follow on Twitter @BreadChefMark. And sign up for the email list.

No comments:

Post a Comment