This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was chosen because it has a (if I’m being honest, a little bit) fussy dough that we can use for BOTH TWD recipes this month! Better to make one batch and do both cookies in this month than make 1/2 the dough in two different months, right?
Dorie says that these are “close to” palmier cookies. The dough is the “almost magical yeasted Sour-Cream Puff Dough, which gets the same treatment you’d give to puff pastry, meaning you roll the dough out until it’s twice as long as it is wide, fold it like a letter, turn it so it looks like a book and do it again and then again. Each time you roll the dough out on sugar, sugar becomes embedded in the dough, and then every part of the dough that touches the baking sheet becomes caramelized when baked.” She goes on to suggest that because the sour-cream dough is made with yeast, it’s lighter than traditional puff pastry. Certainly, the image in the book makes these look lovely and light and flaky.
My dough came together beautifully and easily (in the food processor) and rested for a couple of hours in the fridge. It rolled out fairly well too – I did the three turns and folds, rolling in sugar at each step. Then, I put the dough in the fridge, per the instruction “chill the dough until you’re ready to bake it, up to 2 hours.”
Once I was ready to roll, cut and bake, I pulled the dough from the fridge (it was quite hard at this point) and sorted a few things in my kitchen and when I got to it, it was MORE than soft. It was quite wet and broke apart when I tried to roll it – see:
I ended up rolling the dough between paper towels (!) and it worked ok but most of the sugar must have come off on the paper towels because my “pufflets” definitely did not look like the photo (they look like layers of caramelized puff pastry, mine look more like shortbread cookies). My kitchen wasn’t the coolest (it was “feels like 40˚C” the day I baked them) but I have never seen dough act like this before…. Hmm..
Later, I noticed in the recipe storage notes it says that “once you start rolling the dough in sugar, you must go right through and bake the cookies.” Should I have baked the cookies right away? Or rolled and cut them and chilled the cut cookies? I don’t know. We have a second recipe to make with the other half of this dough so I might try that next time around – stay tuned!
Get the recipe for Dorie Greenspan’s Caramel-Sugar Pufflets on p 267 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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