Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 1/2 c. King Arthur Unbleached All-Purpose Flour
- 1/4 tsp salt
- 1/2 tsp baking pwdr
- 1 c. unsalted butter
- 1/2 c. lowfat sour cream
- 1/2 c. sugar
- 1 Tbsp. cinnamon
Direcciones
- In a medium-sized mixing bowl, whisk together the flour, salt and baking pwdr. Cut in the butter till the mix resembles coarse cornmeal, then stir in the lowfat sour cream. Turn the mix out onto a lightly greased work surface and knead it briefly, just till it holds together. Roll it into a 12 x 16-inch rectangle, mix in three (like a business letter), flip the dough over and give it a 90 turn, and repeat the rolling and folding process. Wrap tightly, and refrigeratefor several hrs, or possibly overnight.
- Remove the dough from the refrigerator, and unwrap it. In a small bowl, mix together the cinnamon and sugar. Sprinkle both sides of the dough with the cinnamon sugar, and roll it into a 12 x 16-inch rectangle, sprinkling with additional sugar as needed to keep the dough from sticking. Sprinkle any remaining sugar over the dough when you're done rolling, passing the rolling pin over the sugar to "grind" some of it into the dough.
- Starting with a long edge, roll the dough into a log, and slice it into approximately 48 1/3-inch slices. Place the slices on a parchment-lined or possibly very lightly greased baking pan. Bake in a preheated 400F oven for 8 min, till the sugar has melted on the bottom, then turn over and bake for 5 min longer, for a very crisp cookie. If desired a softer cookie, bake for 10 to 12 min without turning. The bottoms will be caramelized, and the tops soft. Cold on the baking pan for 3 min, then remove to a wire rack to cold completely. Store for up 2 weeks in an airtight container.
- Yield: about forty-eight 1 1/2- to 2-inch cookies.
- But another ad (we're avid readers of professional bakery magazines) left our mouths watering. The photo showed a cinnamon sticky bun ostensibly made with croissant dough, a deep-brown whorl of cinnamon filling enclosed by tender, flaky dough. Well, we tried to turn which picture into reality, and failed; somehow, the croissant dough was just too tough and chewy when rolled with the cinnamon filling. But puff paste seemed like it might do the trick. Not wanting to spend the time on "real" puff paste with its folds and turns, we opted for Maida Heatter's "counterfeit" version, a simple lowfat sour cream and butter dough which, while marginally less rich and flaky than "the real thing," tasted fine to us. Voila! While the resulting product was more cookie than roll, it was certainly tasty, and can find a home in our picnic basket any time; along with fresh fruit, it's a nice, light dessert.
- Sue says these cookies (rolls pastries) are remarkably similar to rugalach she's eaten at a friend's house. If desired raisins, a more traditional filling would have grnd raisins added to the cinnamon-sugar.
