Puff Pastry Sugar Cookies (Leaf Shaped Simple Pies) Recipe by Fumie's Recipe
Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe Please come to see！ 2 Dice well-chilled unsalted butter into about 5mm (0.2-inch). Put diced butter into a large bowl. Add bread flour, cake flour, and salt. 3 Toss to coat the cubed butter with flour. Crush and rub the cubes while mixing. Use a scraper in the second half to mix while cutting to prevent the butter from melting by the heat from your fingers. Mix it until the color becomes about evenly. 4 Pour 80% of the well-chilled water over while drawing circles, fold roughly. Pour the remaining water against powdery places. Fold roughly until the lumps form. 5 Put onto plastic wrap. Press lightly to a single mass. Flatten it and shape it square, wrap it with cling wrap. Let it sit in a fridge for 3 hours (If possible, overnight). 6 Take the dough out of the fridge. If your dough is hard, please leave it for about 5-10 mins at room temperature to soften a little. Flour your work surface, dough, and rolling pin. Roll out into a long rectangle of 5-7mm (0.2 to 0.3-inch) thick while coating it lightly with bread flour. 7 Fold the top third of the pastry down, then the bottom third up. Rotate the dough 90 degrees. 8 In the same way, roll out and tri-fold it again. (If the dough becomes soft on the way, please cool it once.) Wrap it with cling wrap and chill it for 30 mins. 9 Repeat this whole process two more times (roll, tri-fold, 90℃ rotate, roll, tri-fold, chill). The dough will get smooth gradually. 10 Divide it in half. Roll out each to 3 mm (0.1- inch) thick while coating with bread flour. Wrap it each with cling wrap and freezer for 10-15 minutes. Preheat an oven to 200℃ (392F). 11 Use a leaf-shaped cutter to cut out. the cutter size, length 10 cm x width 6 cm, 3.9 × 2.4 inches. Prick holes each leaf with a fork. 12 Using a small, sharp knife, gently score lines on the pastry to create a leaf pattern. Arrange leaves on a baking sheet lined with parchment paper. Put plenty of granulated sugar over each. 13 Turn down the oven to 180 ℃ (356 F) and bake for 25-30 minutes. 15 minutes later, take it out once, cover it with a sheet of parchment paper, put a flat tray over it, and press it. Please cool the dough scraps, roll out and cut out in the same way, bake it. Done! Thank you!! 1 My You tube Recipe Channel→ Fumie's Recipe Please come to see！ 1 My You tube Recipe Channel→ Fumie's Recipe Please come to see！ 2 Dice well-chilled unsalted butter into about 5mm (0.2-inch). Put diced butter into a large bowl. Add bread flour, cake flour, and salt. 2 Dice well-chilled unsalted butter into about 5mm (0.2-inch). Put diced butter into a large bowl. Add bread flour, cake flour, and salt. 3 Toss to coat the cubed butter with flour. Crush and rub the cubes while mixing. Use a scraper in the second half to mix while cutting to prevent the butter from melting by the heat from your fingers. Mix it until the color becomes about evenly. 3 Toss to coat the cubed butter with flour. Crush and rub the cubes while mixing. Use a scraper in the second half to mix while cutting to prevent the butter from melting by the heat from your fingers. Mix it until the color becomes about evenly. 4 Pour 80% of the well-chilled water over while drawing circles, fold roughly. Pour the remaining water against powdery places. Fold roughly until the lumps form. 4 Pour 80% of the well-chilled water over while drawing circles, fold roughly. Pour the remaining water against powdery places. Fold roughly until the lumps form. 5 Put onto plastic wrap. Press lightly to a single mass. Flatten it and shape it square, wrap it with cling wrap. Let it sit in a fridge for 3 hours (If possible, overnight). 5 Put onto plastic wrap. Press lightly to a single mass. Flatten it and shape it square, wrap it with cling wrap. Let it sit in a fridge for 3 hours (If possible, overnight). 6 Take the dough out of the fridge. If your dough is hard, please leave it for about 5-10 mins at room temperature to soften a little. Flour your work surface, dough, and rolling pin. Roll out into a long rectangle of 5-7mm (0.2 to 0.3-inch) thick while coating it lightly with bread flour. 6 Take the dough out of the fridge. If your dough is hard, please leave it for about 5-10 mins at room temperature to soften a little. Flour your work surface, dough, and rolling pin. Roll out into a long rectangle of 5-7mm (0.2 to 0.3-inch) thick while coating it lightly with bread flour. 7 Fold the top third of the pastry down, then the bottom third up. Rotate the dough 90 degrees. 7 Fold the top third of the pastry down, then the bottom third up. Rotate the dough 90 degrees. 8 In the same way, roll out and tri-fold it again. (If the dough becomes soft on the way, please cool it once.) Wrap it with cling wrap and chill it for 30 mins. 8 In the same way, roll out and tri-fold it again. (If the dough becomes soft on the way, please cool it once.) Wrap it with cling wrap and chill it for 30 mins. 9 Repeat this whole process two more times (roll, tri-fold, 90℃ rotate, roll, tri-fold, chill). The dough will get smooth gradually. 9 Repeat this whole process two more times (roll, tri-fold, 90℃ rotate, roll, tri-fold, chill). The dough will get smooth gradually. 10 Divide it in half. Roll out each to 3 mm (0.1- inch) thick while coating with bread flour. Wrap it each with cling wrap and freezer for 10-15 minutes. Preheat an oven to 200℃ (392F). 10 Divide it in half. Roll out each to 3 mm (0.1- inch) thick while coating with bread flour. Wrap it each with cling wrap and freezer for 10-15 minutes. Preheat an oven to 200℃ (392F). 11 Use a leaf-shaped cutter to cut out. the cutter size, length 10 cm x width 6 cm, 3.9 × 2.4 inches. Prick holes each leaf with a fork. 11 Use a leaf-shaped cutter to cut out. the cutter size, length 10 cm x width 6 cm, 3.9 × 2.4 inches. Prick holes each leaf with a fork. 12 Using a small, sharp knife, gently score lines on the pastry to create a leaf pattern. Arrange leaves on a baking sheet lined with parchment paper. Put plenty of granulated sugar over each. 12 Using a small, sharp knife, gently score lines on the pastry to create a leaf pattern. Arrange leaves on a baking sheet lined with parchment paper. Put plenty of granulated sugar over each. 13 Turn down the oven to 180 ℃ (356 F) and bake for 25-30 minutes. 15 minutes later, take it out once, cover it with a sheet of parchment paper, put a flat tray over it, and press it. Please cool the dough scraps, roll out and cut out in the same way, bake it. Done! Thank you!! 13 Turn down the oven to 180 ℃ (356 F) and bake for 25-30 minutes. 15 minutes later, take it out once, cover it with a sheet of parchment paper, put a flat tray over it, and press it. Please cool the dough scraps, roll out and cut out in the same way, bake it. Done! Thank you!! 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