Butter for folding
1 cup+4 TBSP
- Delicately mix the ingredients for the basic dough. The dough must be firm.
- Cover in plastic wrap andrefrigerate for several hours, ideally overnight.
- To prepare the butter for folding, knead the flour with the butter cut into cubes, shape into a square, protect in plastic wrap and refrigerate.
- Use rolling pin and Roul'Pat® for rolling the dough into a square shape. The folding butter must have the same consistency as the dough.
- Place the butter crosswise in the center of the rolled-out dough, and fold the edges over towards the center.
- Roll out dough in a rectangular shape and fold in three. Wrap and place in the fridge for 1 hour.
- Turn 45 degrees and roll out once more, fold in three again and refrigerate for
- Repeat the operation two more times, making sure to respect the rest time. Store in refrigerator until ready to use.
To make the cookies:
- Preheat the oven to 450 degrees F.
- Combine sugar and salt. Pour 1 cup of this mixture on a flat surface such as wooden board or marble.
- Unfold a sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. You should have an even coating of sugar.
- With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough.
- Then fold 1 half over the other half as though closing a book. You will have
- Slice the dough into 3/8-inch slices and arrange the slices, cut side up, on a SilPain® mat with baking tray underneath.
- Bake the Amai-Ogi for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes. Continue baking until caramelized on the other side.
- Transfer to a baking rack to cool.