Crumb Puffs Recipe
Ingredients
| Frozen puff pastry package | 3/4 , thawed | |
| Egg yolk | 1 , beaten | |
| All purpose flour | 1/3 Cup (16 tbs) (Topping:) | |
| Granulated Sugar | 1/3 Cup (16 tbs) (Topping:) | |
| Pinch of ground cinnamon | ||
| Salt | 1 Pinch (Topping:) | |
| Butter | 1/2 Cup (16 tbs) (Topping:) | |
| Powdered sugar | ||
Directions
On a floured surface, roll out pastry dough 1/8 inch (3 mm) thick.
Cut out ,2-inch (5-cm) rounds.
Roll each round in 1 direction only until about 4-1/2 inches (11.5 cm) long and leaf-shaped.
Sprinkle a baking sheet with cold water.
Arrange dough leaves on dampened baking sheet; brush with egg yolk.
Refrigerate 15 minutes.
Preheat oven to 400°F (205°C).
To make topping, sift flour, granulated sugar, cinnamon and salt into a medium bowl.
Melt butter.
Add to flour mixture drop by drop, stirring constantly with the blade of a knife.
Using a fork, toss mixture until it resembles large crumbs.
Sprinkle crumb topping over leaves.
Bake 12 to 15 minutes or until crisp and brown.
Cool on a rack.
Sift powdered sugar over cooled puffs.
Cut out ,2-inch (5-cm) rounds.
Roll each round in 1 direction only until about 4-1/2 inches (11.5 cm) long and leaf-shaped.
Sprinkle a baking sheet with cold water.
Arrange dough leaves on dampened baking sheet; brush with egg yolk.
Refrigerate 15 minutes.
Preheat oven to 400°F (205°C).
To make topping, sift flour, granulated sugar, cinnamon and salt into a medium bowl.
Melt butter.
Add to flour mixture drop by drop, stirring constantly with the blade of a knife.
Using a fork, toss mixture until it resembles large crumbs.
Sprinkle crumb topping over leaves.
Bake 12 to 15 minutes or until crisp and brown.
Cool on a rack.
Sift powdered sugar over cooled puffs.
Chef
