housewolf's last post January 2012
Where did she go? Her disappearance was a loss for DU.
housewolf (7,252 posts)
13. Yeah, traditional (French) puff pastry is made with butter
and should taste like butter. Sugar is applied on top or in within a filling. as your recipe. Did your recipe call for them to be sprinkled with sugar before baking? Dough made with Crisco will puff more but have less flavor than butter. In cookies such as yours, the flavor of the dough is meant to be a backdrop to the flavor of the cookie, with the main flavor coming from the filling.
The reason for folding and refrigerating is to create layers of dough that will separate and puff up when baked. There's no sugar in the recipe because the sugar crystals will cut into the dough so that it can't puff as much.
Was you dough puffed-up and flakey?
Your fillings sound WONDERFUL!
I'm glad they turned out for you. Will you make them again?
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