Nov 11, 2008
im not so sure about this recipe. you have to be quite precise to get it right and i took my time. after rolling out the pastry, mine wasnt perfectly square anymore. then you cut it into nine pieces, which turn out to be quite small, and if they are not perfectly square, then the edges don't come together well when folded. i used just a little bit of the egg on the edges, but it made the it goey and hard to stick together. when cooking i had blow outs, which isnt too bad, but the blow out of jam burns to the bottom of the pastry. also, my vent slits all melded together so it just looked like it had lines in the dough rather than slits. the taste was pretty good. I think i may put an entire layer of neutella and jam on an entire pastry, roll it up, chill it for an hour to firm the dough, and then cut it into 1/2 rolls. that way you only have two big edges to worry about instead of 9*4 little edges. With less edges, you get more filling per bite. Also, you can roll it up, wrap the rolled dough around to form a breakfast ring, seal the two edges, and cut vents about half way down so that the servings are easy to separate. lots of potential and what is not great with neutella? will try variations and get back to you. i wonder if neutella, raspberry and cream cheese would be good.
—J-Shep
