חזירים בשמיכה

על המתכון

מצרכים

• All-Purpose flour: 473g (3½ cups)
• Water: 113g (½ cup)
• Milk: 113g (½ cup)
• Butter: 3 tablespoons
• Salt: 9.5g
• Lemon juice: 9.5g
• Butter for lamination: 2 sticks / 8 ounces
• 8 All-Beef Hot dogs (about 2 oz / 57g each) patted dry
• 1 large egg, beaten
• Creamy Mustard Dip
• 1/4 cup spicy brown mustard (2.8 oz / 80g)
• 1/3 cup sour cream (3 oz / 86g)
• 1 teaspoon honey
• Pinch of kosher salt
• Pinch of cayenne pepper
• KETCHUP (if you're Vinny)
• Mix all ingredients (except the butter for lamination) to incorporate, 3-4 minutes on first speed. Transfer to a lightly floured sheet pan, form into a flat square, cover with plastic. Allow dough to rest covered in the blast chiller for an hour.
• Lock in butter, just like you would with croissant or danish dough.
• Lamination: 3 simple folds, let rest 20-30 minutes between each fold.
• Video Breakdown
• 0:00 Start
• 0:01 How To Make Puff Pastry & Pigs In A Blanket
• Thanks for watching!
• What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link: