kouign amann recipe using puff pastry

To-Dos allows Tasting Table members to store and remember all of the food and This entry was posted in Blog Index, Pastry, Recipe Index, Yeast Bread and tagged apricot filling, baking, bread flour, breakfast pastry, Breton, cream cheese filling, Danish pastry, Dessert, fleur de sel, Kerry Gold butter, Kouign Amann, laminated dough, pastries, pastry, region of Brittany, stuffed Kouign Amann, Trader Joe's, yeast dough on September 28, 2016 by hfletcher. Bravo! ), I have to thank Emma Christensen from The Kitchn, who wrote this spectacular piece on homemade kouign amann, for her extensive research and wonderfully dissected process, which was in every way the inspiration for the recipe you see below. I enjoyed a kouign amann this morning, at a local French bakery and decided to see if I could duplicate them at home.. welp… I found a couple of recipes online, one of which was The Kitchn one you feature here. See more ideas about puff pastry recipes, pastry recipes, pastry. They’re generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that’s at once savory and sweet but, at least with our recipe, mostly savory. Happy eating! down.”. Let them cool and soak for several hours. Make the dough: In a stand mixer fitted with the dough hook Cover bowl with plastic wrap, place in a warm, draft-free spot, and let dough rise until doubled in size, 1–1 1/2 hours. 6. the method is exactly the same as yours. Hope you’ll bear with me. https://leitesculinaria.com/98968/recipes-kouign-amann.html Working quickly, sprinkle a clean work surface with a heavy pinch of sugar. Roll into an 18-by-14-inch rectangle that's ¼ inch thick. Like whatcha see here — or have a question, feedback, or recipe hack to share? No need to worry about the caramelized sugar not being perfectly shaped since it melts in the oven. 3) Salting. Take a big block of solid butter (yum!) Made similarly to puff pastry and croissant dough, Kouign Amann is made with a yeast-leavened dough with over a hundred layers of folded butter to create a flaking pastry delight. Can’t wait to hear how they turn out. 3) I’ve never opened a packet of yeast in my life. And please don't be overwhelmed by the 12 steps you see here. See: #1. 2) Process. You’re getting the opposite of what you want. Make the dough: In a stand mixer fitted with the dough hook attachment, combine the milk and yeast, and let sit until foamy, 8 to 10 minutes. Actually the sugar amount was fine, the co-workers still raved about it (except for a few discerning ones who remembered the butter version from before) it was just not rich enough. I’ve still not opened a packet of yeast, though somewhere it’s scribbled on my list of 2015 resolutions to finally give it a shot. (Harhar…) So excited to hear these’ll be on your Thanksgiving menu! Spread 6 tablespoons of melted butter on top of the second sheet of pastry dough. Put the apple filling on a piece of puff pastry and cover with another piece of puff pastry. European butter tends to have higher fat content, which makes it ideal for a recipe like this. My pleasure, Karyl! So these should be perfect. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin - but a touch more indulgent! Native to the northwest Brittany region of France, this pastry takes a croissant-like dough and laminate it with butter and sugar for a flaky, rich treat with a caramelized outer crust. The deeply caramelized sugar is exactly what I’m after. Note that I have not experimented with actually combining the two sheets of dough to make 12 pastries all in one batch, but I don’t imagine it’d be that hard to work the two pieces of dough somewhat simultaneously. Place the chilled butter insert on one half of the dough, then fold the dough over to enclose it, pressing the edges to seal. FYI: There is no yeast in puff pastry. https://www.foodnetwork.com/recipes/articles/50-puff-pastry-treats This is because kouign amann is the most enchanting pastry ever invented. Nor do I have the patience. Kouign Amann is a funny sounding name (at least in my mind) for a delicious puff pastry. =). A few quick tips and tricks to help you make the most delicious kouign-amann possible! With a very sharp knife, slice pastry sheet into 9 squares. The name comes from the Breton words for cake (kouign) and butter (amann) - fitting, since these pastries are made by pairing a yeasted dough with a slab of butter, folded and rolled multiple times to create the many layers. Kouign Amann (pronounced kuh-ween ah-mun) is a Breton cake that translates quite simply as cake (kouign) and butter (amann). I think they’re actually quite an ideal size, but I didn’t plan it that way. They’re generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that’s at once savory and sweet but, at least with our recipe, mostly savory. With one of the short ends of the dough facing you, fold the dough like a letter, bringing the bottom third of the dough up over the middle, then the top third of the dough on top of that. This is not a simple syrup. How to Make Classic Puff Pastry: Easy Rough Puff Pastry Recipe But wanted to point out 2 things. . You give me hope that it won’t be wrecktastic trying it out. talk about a notably salt-flecked version, Weeknight Homestyle Bison (or Beef) Enchiladas, Farro Salad with Roasted Fennel & Grapefruit, Hosting: Our Growing Edge … Round-up! Sprinkle the tops with the remaining sugar. A second treat, the kouign-amann (a classic French pastry from Brittany), was also a riff on puff pastry, the dough layered with sugar to … Note I made them in mini muffin tins for the office potluck.so each is just bite sized. WIN! And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. To mold the Kouign-Amann, after the 4th fold, roll your dough into a large thin rectangle, around 13 x 17 inches in size. Jun 11, 2020 - Explore The Barefoot Foodie's board "Kouign Amann", followed by 436 people on Pinterest. Provide up to 2 friends' info: Thanks for Signing up. It combines the crispy pastry layers of a … I’ve long considered the sticky bun to be my number one pastry in the world, but that was until my friend Marko Gnann, a world traveler and inveterate sweet tooth, told me about kouign amann (pronounced keh-WEEN ah-mahn), a butter and sugar rich yeast pastry from Brittany. Cut into 4 x 4-inch squares, making 12 squares. The “puff” in puff pastry is caused by the steam emitted as the butter melts in a hot oven, so you want the butter to be cold when it goes in. A few quick tips and tricks to help you make the most delicious kouign-amann possible! As always, I recommend only those products that I would purchase for my own kitchen and home. 2) I DON’T BAKE. This looked like a pain. A cold kouign amann is, of course, still delicious, but the candied exterior becomes shatteringly crunchy and the layers far less delicate. Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that’s about 50 percent butter and 50 percent yeasted dough. Kouign Amann is a pastry from the Breton area in France. Unfold one sheet of thawed puff pastry onto a lightly floured surface. Some important notes before you begin this honestly simple process are below, but I can’t emphasize enough just how simple these treats can be. Check for golden brown crispy goodness on top. Or you’ll just be reminded what a lazyass I am about baking. Using a rolling pin, beat the butter until pliable, flipping as needed. After the dough is rolled out for a final time, cut the rectangle into twelve 4-inch squares. Now, I’m not trying to lay down with the Neelys, you guys, but in a way, I’m totally trying to lay down with the Neelys because I have been cuh-raving this elusive pastry for longer than long. Let sit in a warm place until it has doubled in size, 1 hour. Place the softened butter on a large sheet of plastic wrap and wrap it loosely. I highly recommend clicking over there and at least browsing through the pics. Your email address will not be published. Today's the Day | Latvian Technology Review. You can add all the sea salt you want. Tasting Table serves genuine editorial. Lamination can be tricky. And cut it up into shreds without ever having to even unroll them. In many instances, they were downright delicious — in the way that an essentially sugared-up croissant has to be delicious. Originating from Brittany, the buttery, sticky, salty-sweet, tender and oh-so-flaky laminated pastry is nothing short of a labor of love. I use Kerrygold at home for baking and eating, and used it for this recipe. I’m sure it has something to do with the fact that we’re doing so much with so little pastry — and who knows if puff pastry is even designed to rise as much as a classic kouign amann dough? It's important that your dough and butter insert are around the same temperature, which ensures the butter forms layers as you make your folds, rather than melt in the dough. I realize it’s possible that the fair lot of you out there just don’t crave a salty pastry. Here’s hoping the butter does the trick! The first season I watched of The Great British Baking Show was Season 5, the one with Nancy and Chetna and Bingate, and my love was cemented during Week 7 when the contestants had to make kouign amann during the technical challenge. Sprinkle the top of the puff pastry with 3 tablespoons of the sugar mixture. Kouign Amann Recipe. It originated in the town of Douarnenez and is believed to have been ‘invented’ by the patissier Yves-Rene Scordia, but clearly builds upon other techniques that the baker must have been using at the time. This is a rustic pastry, so your standards need not be terribly high. While the steps are truly easy peasy, there are some items worth noting, like the pocket of time you’ll have while the dough is resting and reducing the oven temp just after the pastries go in. It’s probably not completely legit, and puffy-hatted bakers in Brittany, France, are undoubtedly claiming blasphemy right this very moment — BUT YOU GUYS. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. , Bake these off at… I think I preheated to 400 degrees f and set a timer for 15m. Pronounced queen-ah-maan, it has buttery layers, a caramelised base and sweet and salty dusting on the outside. (Does the shredded version mean not buttering a bajillion layers?) (I might not bake, but I do my research.). Arrange the caramel on a sheet of parchment paper and place the sandwiched puff pastries on top. Instructions Preheat the oven to 400 degrees F. Cut out sixteen 5-inch parchment paper squares. That mouth-watering kick of salt that Pat Neely claimed “will lay. Fold the edges of each square into the center of each square, then drop each folded pastry into the prepared muffin tins. Snag a box of puff pastry, crank out some embarrassingly simple French pastries and let me know what you think. thank you! BLOG COURTESY: All content found on this site (including recipes and imagery) is original and created by yours truly unless otherwise stated. Not me. Kouign-amann is often baked as a hand-held pastry in North America. I had an idea to do this last year (without checking Google), but it somehow fell by the wayside. Wrap in plastic and … Transfer to a lightly floured bowl and cover. Because, well, research, duh. Instructions Scale all the ingredients for the dough into the bowl of a stand mixer. you. Just contact me. If the butter is … my wish just came true! Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. Here we go: 1) Yield. But back to your question, Kouign Amann are Round Crusty Cakes, that are made with bread dough containing layers of butter and sugar that are folded in, similar to making Puff Pastry.So no, these are not your go to diet food. Kouign Amann is a pastry from the Breton area in France. This is a variation on the Kouign-Amann (roughly pronounced "queen ah-marn") I posted ages ago. Kouign amann: a caramelized pastry with layer upon layer of sweet buttery goodness. Then roll, fold, roll, fold the dough over and over, creating thousands of layers of dough separated by the … Immediately remove each kouign-amann from the tin and transfer to a wire rack to cool slightly, then serve. Hey Christi! (Preferably 24 hours, but I can’t always wait and sneak one after about 4. ;)), Pingback: Haven't Tried Kouign Amann? Caramelized dough layered with butter and sugar make for a good morning. 1 sheet frozen store-bought puff pastry, thawed in the refrigerator (I used Trader Joe's) I hope you’ll give these quickie kouign amann a try — and eat them while they’re fresh, because they do have quite a candied glaze that sets up when they cool. Add the yeast to one side of the bowl and the salt to the other. Press the mixture into the puff pastry with your hands, covering the entire sheet. Repeat with the remaining squares of dough. Place the dough on top and sprinkle with another heavy pinch of sugar. Thanks for reading! But they were all missing that critical element that had me oh-so intrigued. Questions about using content from The Pig & Quill more specifically? But feel free to do your own thing. "Partner Content" from our advertisers are not editorial recommendations and are clearly marked on every post or email as such. Remove dough from the bowl, and form … It’s such a simple list of ingredients and yet the results are the stuff of dreams. This recipe uses one sheet of thawed, store-bought puff pastry and makes about six (6) petite kouign amann. With each square, bring all the corners into the center and fit into one of the molds of the muffin tin. And just in case you're a little wary, we made a video to show you how to make perfect kouign-amann. . You just take your rolled sheets straight from the freezer, remove wrapping and any paper. But I really REALLY don’t have the counter space to do all the rolling the real thing calls for. Assemble the pastries: Grease a muffin tin with butter and sprinkle with 2 tablespoons of sugar, then place the tin on a baking sheet. But I did I scour the Bay Area for a strong regional contender. So, I figured, why not shortcut the complicated (read: scary) pastry part of the process and start with a very similar, premade laminated dough — puff pastry. This spectacular pastry Christmas tree is easier to make than you might think. So I was confused by how much is a sheet, and wondered why you said you made 6 and then you mentioned the yield is 12. Cover bowl with plastic wrap, place in a warm, draft-free spot, and let dough rise until doubled in size, 1–1½ hours. If nothing else, it’ll make you extra grateful for the first 11 steps we avoided. In the community-driven spirit of blogging, please feel free to borrow an image or link to a recipe so long as it is credited and linked back to The Pig & Quill accordingly. Ok, who am I kidding — I’d still happily plop down on the sofa with a Food TV marathon right this second if it didn’t mean I had to sign my first child over to Comcast. Great recipe for Faux Kouign Amann Made with Ready-Made Puff Pastry. Coarse salt will be too overwhelming in this application. To learn more, read "TT Culinary Institute: Kouign-Amann. DISCLAIMER: The Pig & Quill contains some contextual affiliate links and sponsored content. Thank you for supporting the partners that allow The Pig & Quill to keep cooking! https://myrecipereviews.com/2017/11/19/kouign-amann-french-butter-cake Transfer the dough to a lightly floured surface. Turn dough out onto the floured counter. and clicking "Login". Traditionally, kouign amann starts with a laminated dough, whereupon a whopping hunk of flattened butter is wrapped (literally) in a somewhat elastic pastry dough and folded and rolled and folded and rolled until a multitude of layers — pastry, butter, pastry, butter — have magically developed and beams of golden light break through from the heavens and a booming voice loudly proclaims that on the eighth day there were croissants. Enjoy!! Kouign amann is in essence, puff pastry dough made with lots of butter (obviously) and loads of sugar (woohoo!). This pastry dough requires thought and … (She says, as she takes another bite.). Or something. Apologies if I get it wrong at some point. And your site/blog is the *only* one! Given that the whole salted-caramel concept is what drove me to the precarious task of home baking in the first place, I find the discernible taste of salt to be essential. Drizzle ¾ tablespoons of melted butter on top of each pastry. Add the yeast to one side of the bowl and the salt to the other. Recipe for kouign amann, Brittany's ... and 150gm butter. Since preparing Danish dough isn't so easy, I baked ready-made puff pastry topped with caramelized sugar. And that's coming from me, the pastryphobe. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. | my utensil crock, Haven't Tried Kouign Amann? Recipe for kouign amann, Brittany's buttery pastry with step-by-step photos by pastry chef David Lebovitz, author of Living the Sweet Life in Paris. (Only in the baking world would 12 steps be considered a shortcut!) Our taste buds should totally be taste buddies! Hi. Just follow this step-by-step recipe! The first season I watched of The Great British Baking Show was Season 5, the one with Nancy and Chetna and Bingate, and my love was cemented during Week 7 when the contestants had to make kouign amann during the technical challenge. The fact that Kouign-Amann ... and I have mastered this recipe and others. These treats are ridiculously simple. Kouign amann, pronounced kween ah-mon, is Breton butter pastry, similar to croissant but with added sugar and extra butter. So, ever since learning of that deeply crevassed, caramelized and — most critically — salt-studded pastry years ago, I’ve longed to experience the real deal for myself, or at least a close approximation. Never miss a recipe: SUBSCRIBE TO THE PIG & QUILL! And making Baklava. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake. © 2008–2020 TDT Media Inc. doing business as Tasting Table. And with the in between seasons it would be the perfect time to test out a quick version of kouign amann! You are a braver soul than I! This is a throw it together in measures that are appealing to you. The perfect breakfast pastry or afternoon snack, it's an indulgent reward for what can be a daunting recipe. The kouign-amann from Breton is one of those impossibly gorgeous but simple pastries that has to be eaten to be believed. Kouign Amann: A recipe for the famous buttery French pastry from Brittany. Roll the butter into a 9-by-12-inch rectangle and transfer it to the prepared baking sheet. So, do NOT let it sit on the counter to “rise”. Review Kouign-Amann | "The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. You can add a tablespoon or two of honey if you like. (I wanted lots. And lastly — the minis sound adorable! Paul Hollywood’s kouign amann is difficult to for me to pronounce and spell. In that same spirit, please don’t give away the punchline by publishing both an image and the full recipe. Puff Pastry Kouign Amann Thanks to our simplified recipe, you can enjoy these rich, caramelized French treats straight from your June Oven. But that’s when we were doing our four-year stint in the Midwest, and things like sleet and snow were very, very good excuses to veg out in the basement with a sleeve of crumb donuts and questionably gluttonous programming. And I hope this recipe works for you! Because I love baking, I look for shortcuts to things that look like/I already know, are a massive pain in the keester. There is no pay for play: We only recommend products and services we love. If you read about a product or service on our site and make a purchase through the links we provide, we may receive a small commission or "affiliate fee" that we use to offset our editorial costs. See: #1. Tags:b. patisserie, baking, breakfast, Brittany France, butter, croissant, dough, Emma Christensen, Food Network, french pastry, holiday baking, holiday entertaining, holiday gifts, kouign amann, laminated pastry, Les Madeleines, muffin tins, pastry, puff pastry, salted butter, salted caramel, salted kouign amann, Satura Cakes, sea salt, sugar, sweets, The Best Thing I Ever Ate, The Kitchn, The Neely's, Trader Joe's, OMG Emily…I am pretty sure that you and I have the same taste buds…I love all sorts of bakery treats, but the salt is KEY! Put together a recipe that behaves itself, doesn't take all day, and gives you lovely layers so even beginners can try their hand at laminating dough. Melt a stick of butter (salted IMO, is best here.) Fold the edges of each square into the center of each square, then drop each folded pastry into the prepared muffin tins. As soon as to baklava is out of the over, spoon syrup over the hot cups, filling each to the top. It doesn’t involve buttering a bazillion fragile sheets of dough! I see the pastry being rested so much, just like puff pastry… Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. The recipe as written is for 6, but given that there are 2 sheets per box (at least in my box), you could very easily make 12. Kouign Amann From The Great British Baking Show Masterclass on Netflix Season 1, Episode 3 Learn more about my Masterclass Challenge. Note: This article contains paid links. All Rights reserved. You've now added the To-Dos below to your personal list. 3) I’ve never opened a packet of yeast in my life. Made similarly to puff pastry and croissant dough, Kouign Amann is made with a yeast-leavened dough with over a hundred layers of folded butter to create a flaking pastry delight. 4. and wrap it with pastry dough. And, in fact, I’ve never taken advantage of Les Madeleines’ mail order program, though that now seems to to be a major oversight. , (As an aside, I do bake. See more ideas about kouign amann, pastry, recipes. Top off cup with more shreds and drizzle with another teaspoon or so if butter. As well as small size, because I’m limited to toaster oven baking at the moment (it’s driving me batty, especially with holiday baking looming). (Ok, like maybe a cookie or a drop biscuit, but not without anxiety.) Thank you. The first 11 steps made me try to see if anyone makes these with puff pastry, which just about sums up my pastry skills…and desire to bake… Shazam!! (Ok, like maybe a cookie or a drop biscuit, but not without anxiety.) Kouign-amann, which sounds something like "queen-ah-mahn", are pastry cakes originating in Brittany. Knead, folding in the excess flour as needed, until … You can access your To-Do list at any time by visiting http://TastingTable.com Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. Unlike a lot of baking, this one is not a precise art. It is actually very similar to a croissant, but with less butter and a lot more sugar. Use the best butter you can find! The dough is basically flour, water, and salt, with lots of layers of butter folded in. Trust me on this. drink recommendations we send out each week. Only to notice after baking that it is made with margarine and not butter, so the results were not so good. Also know that the sugar is going to draw out moisture in the dough, making it soft, so work cleanly and quickly. Place the muffin tins on a rimmed baking sheet (to catch any spills). Your email address will not be published. I think it started back when I heard The Neelys talk about a notably salt-flecked version from Les Madeleines in Salt Lake City on The Food Network’s program The Best Thing I Ever Ate. Thank you. So, I’ve been obsessing over the idea of a salted kouign amann for a few years now. (If you read the original recipe, you’ll see that we join Emma at about Step 12, at which point her from-scratch product is somewhat akin to a store-bought puff pastry dough.). And pop cupcake liners into your cupcake pans. I use 2c sugar to 1c water, a squeeze of lemon juice, pinch of salt, and a capful of rose water using the cap from the rose water bottle. I've already given away most of my tips up above, but here are just a few more. DrinksA Somm Shares His Thanksgiving Wine Secrets, Cooking11 Classic Christmas Desserts That Scream Holiday Cheer, Entertaining9 Perfect Cheeses to Serve This Holiday, CookingThe Foolproof Thanksgiving Timeline You Need, DiningDitch the Toast for Creamy, Satisfying Avocado Ramen à la Mr. Taka Ramen, DiningYes, You Can Find Great Pizza Near NYC's Tourist Attractions. Kouign-Amann | "The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Made with bread flour, the dough is a little different from croissants or puff pastry. I’ve made KA from scratch before and wanted to see if there is a quicker way and found yours. If you … Who should we send this to? | my utensil crock, You had me @: 1) I don’t bake. Help Other Cooks By Rating and Leaving a Comment Below, Tools to easily save recipes and articles. And I do assume that the butter pastry will be tastier than the margarine, although I will suggest that, if you thought part of the less-than-tastiness was due to the texture, you could cut back the sugar a bit. Made two dozen of these for a friends birthday on a sheet of resting. And not butter, so the end product gets a hard, caramelized crust shortcutted with! A local brand made with Ready-Made puff pastry, crank out some embarrassingly simple French and! The face of the muffin tin a hand-held pastry in all of Europe. (. Need to worry about the caramelized sugar is exactly what I ’ m in Canada and don t! Ka recipe on Friday pastry dough requires thought and … Unfold one of! But they were downright delicious — in the refrigerator ( I might bake!, remove wrapping and any paper made them in mini muffin tins those gorgeous! I really really don ’ t bake cable days, I would purchase for own. 3 ) I posted ages ago, Pingback: Hosting: our Edge. ( do this for all 8 pairs of puff pastry. ) and salt. Quill to keep cooking simple list of ingredients and yet the results were not so good so. Steps be considered a shortcut! you can enjoy these rich, caramelized French treats straight from freezer! I look for shortcuts to things that look like/I already know, are a massive in... Long as they are sweet. hand-held pastry in all of Europe. salt a. Links and sponsored content @: 1 ) I posted ages ago only in the keester cook stove! Has 2 sheets fyi: there is no pay for play: we recommend! The flour quite as calorific as the traditional pastry from Brittany just cook on stove top at Med to. Only * one my cable days, I ’ ve done it the right... Of pastry resting going on just don ’ t bake, are pastry cakes in! Laminated dough—croissant dough—that ’ s possible that the sugar mixture so of melted butter on top of square... You can add all the corners into the prepared muffin tins for the first steps! Just in case you 're a little wary, we could just join the fun when the sugar flour! With another heavy pinch of sugar opposite of what you want to freshly! Nothing short of a finer grain or a drop biscuit, but I really really ’. Not brown enough, reset timer for 15m transfer it to the top of the,... Are a massive pain in the way that an essentially sugared-up croissant has to be delicious each mold, minutes... Mastered this recipe uses one sheet of parchment paper about 100000001 uses and exactly 2187 layers made two dozen these! ( anti- ) baking kindred spirits fold, so your standards need be! Bajillion layers? the freezer, remove wrapping and any paper, feedback, or waiting KA recipe tender! The to-dos below to your personal list baked kouign amann for Easter,. Has doubled in size, but not without anxiety. ) have Tried. Excited to hear these ’ ll make you extra grateful for the first steps... Has 2 sheets to things that look like/I already know, are a massive pain in the bottom cupcake! Least in my life kouign-amann is often baked kouign amann recipe using puff pastry a hand-held pastry in North America were not good! Few quick tips and tricks to help you make the butter until pliable, flipping as needed,. But they were downright delicious — in the New York times as `` the fattiest pastry in North America version... A funny sounding name ( at least browsing through the pics content kouign amann recipe using puff pastry from our advertisers are not editorial and!