This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is the second part of the “twofer” recipe that was chosen because it has a dough we can use for BOTH TWD recipes this month. This was the sour cream puff-pastry-like dough that I had trouble with, despite handling it quickly and following instructions… Remember this?
Yeah, so that was he dough when I had rolled it out for the Caramel Sugar Pufflets earlier this month. For this savoury iteration of the dough, instead of rolling sugar into the layers, you roll in “Everything Seed” mix (sesame seeds, poppy seeds, onion flakes, garlic powder, salt and pepper).
I only had the seeds and garlic powder, no onion flakes here so they aren’t *quite* what they should be (and wow, was it messy rolling in those seeds – and the sugar, for that matter for the earlier iteration!) but the dough cooperated nicely. This time, instead of leaving the dough for 2 hours in the fridge, I rolled and cut the “knots” immediately and this seemed like a better option than chilling them again which is what I did with the sugar version (^^^ above).
I was NOT able to make the knots in my strips of pastry so I just twisted them a bit and I don’t think they look *too* bad.
These were “ok” – a little bit heavy, not like flaky puff pastry breadstick type things that I typically make. Not super flaky. Maybe I messed this dough up? Again, like the sweet version, I am not sure I would make these again but am glad to have tried the technique.
Get the recipe for Dorie Greenspan’s Sour Cream Everything Seed Knots on p 444 of Dorie’s Cookies!
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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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