Cheater Kouign Amann Recipe – A simple quick french Kouign Amann pastry recipe for new cooks and those in a hurry. Then dip each strip in butter. Thank you!! The kouign-amann is part sticky bun and part sugared croissant, with layer after layer of buttery, flaky pastry on the inside. the name means butter cake in Breton (Kouign = cake, amann = butter). Thank you to both of you! Start by cutting thawed puff pastry sheets in half. Preheat your oven to 180 C / Gas 4. Pinch seams together. Cheater Kouign Amann Recipe - U Wanna Know What? Lay the squares sugar-side-up on little pieces of parchment paper. Your email will not be published or shared. 2) You can cut 8 3-inch squares out of each sheet, then cut longer strips with the rest of the dough, for the centers. Mix on low speed for 2 minutes. and wrap it with pastry dough. Then roll, fold, roll, fold, creating layers of dough separated by the butter. Flour a work surface, lay the puff pastry sheets out, and roll the puff pastry sheets to remove the fold lines. The kouign-amann is pronounced "queen a-mahn" and is from Brittany, France. FREE EMAIL SERIES My fav tips to make you a better cook...right now! Cut a puff pastry sheet in half. You have transformed a 3-Day tedious recipe into a 45 minutes ‘Fast & Furiously’ delicious piece of cake! Preheat the oven to 400 degrees F. Cut out sixteen 5-inch parchment paper squares. Great hit with the family and friends. You will end up with an 8.5-inch x 24-inch rectangle. This is called “the first turn.” Rotate 90 degrees, and repeat the process once more. Fold the rectangle into thirds. OH! Increase mixing speed to medium, and mix for another 15-20 minutes, until the dough has strong gluten development. The dough, the butter, and the sugar mix. Then bake for 20-25 minutes until golden brown. After the second turn, wrap the dough in plastic wrap, and chill in the freezer for ~ 10 minutes. But pretty darn good and very decadent. Kouign-amann is a french pastry with a croissant-like dough, laminated with butter and sugar for a flaky, rich treat with a caramelized outer crust. Definitely a winner recipe. I started my blog so I could share my passion for entertaining, décor, cooking, and crafts. I just added a heading to make it more obvious. I love puff pastry…but there’s no way to get 8 small strips from one side and then 8 large aquares from the other side of equal size. Easy & lovely pastries..Thank you for sharing this lovely recipe . OMG! Lovely. Read more…. Meanwhile, melt … It doesn’t specify…. Leslie, In case you’re in the buying mood for these fabulous pastries, they can be found in Santa Ana at: So I just wait until we are in Brittany and hit the boulangerie/patisserie for a whole box! I can’t wait to see it and it’s nowhere to be found. I’m not familiar with the pastry that this is a cheater for, but I love cheater recipes, and these look lovely. Thanks for this interesting alternative! I love these! To find Monique’s Instagram click here and to find her blog The Real Chez Momo click here. Will be pining it for later use. It has a caramelized and a slightly-burnt sugar on the outside. Thank you! Lightly flour your rolling surface and dump the dough out onto it, patting the flour in lightly with your … Flip the dough halfway through, so that it is evenly chilled. Press each piece down to fill out the wells. and I believe J’Adore Cafe in San Clemente carries theirs, too! Comparison? Bet these would be great with Cinnamon Sugar !!! When you slice the puff pastry in half….one side isn’t going to be bigger than the other side. Remove dough from the bowl, and form into a flat, 8-inch x 8-inch square before wrapping in plastic wrap. Thank you! Regards, Sally. had no idea that the classic prep takes 3 days! Then, place the butter inside the dough so that it forms a diamond within the square. I’m going to try this one in his honor, and like a good daughter, I’ll eat his share for him! I made these for breakfast today and they were delicious! The kouign-amann is part sticky bun and part sugared croissant, with layer after layer of buttery, flaky pastry on the inside. Once refrigerated, place the butter inside the dough so that it forms a diamond within the square. Roll out the dough to fit the size of the baking tray and place it on the tray. I loved this post!! Can’t recommend this enough, with or without spices :). Lower the parchment paper squares into the wells of a muffin tin. 8. Use a rolling pin to shape the butter (between two pieces of parchment paper) into an 8-inch x 8-inch square. As with most pastry, they are best fresh. ©2010 — 2021 A Spicy Perspective. In the end, I decided to use about half of the sugar, just enough to prevent the dough from sticking. is pronounced “queen a-mahn” and is from Brittany, France. Rotate 90 degrees, and roll out the dough into a rectangle, 10 inches wide x 16 inches. I have made the apple and cinnamon Kouign-Amann before, using a little bit… The dough is placed in the molds and baked until brown. Next time I can picture them with some marzipan spread on the rolled up strips. Bread Artisan Bakery A couple of months ago, I had the opportunity to spend a week in Paris cooking and eating. Zing. There is a complete tutorial on the video to make these. You can see the layers of dough and sugar and how wonderful this will look when baked. Take a big block of solid butter (yum!) Bake for 40-45 minutes, until the top is deeply caramelized. Let rise for 45-60 minutes. They may take a few more minutes in the oven, since they’ll be cold. Happy holidays to you and your family! I am assuming you could take one sheet of pastry and cut into strips and cut the other into squares, correct? Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake. I did find that the sugar tended to clump a little (again, still darn good! Required fields are marked *. The complete recipe and video are listed below. Or is parchment paper necessary? Just cover them and pop them in the fridge until morning. This is my kind of pastry. Refrigerate. [email protected] (-: Carole, Your email address will not be published. Press one side of each strip in sugar and roll into a loose spiral. This is a variation on the Kouign-Amann (roughly pronounced "queen ah-marn") I posted ages ago. Ours always come in squares. I made these today. AHHH I LOVE THIS RECIPE!!! Form into a flat 8″ square and wrap in plastic wrap. Roll this square packet until it is three times as long, keeping roughly the same width. I used 1 teaspoon of maple syrup poured over the buttered pastry in the muffin tin instead of the sugar, though. This is a wonderful treat for holidays. Check bottoms to make sure that dough is fully cooked; they should be golden brown as well. :). Yes, where IS the video?! You will find all this and more right here. Dip the squares in the melted butter. Cook Time: 15. There are three steps to this recipe. Preheat the oven to 200C/400F/gas 6. Your email address will not be published. Thanks so much for these great visits with the chef! Dip the strips in butter, then dip in sugar. Line a baking tray with greaseproof paper. After taking a croissant-making class (which was very fun, by the way) I felt I fully understood why hardly anyone makes croissants at home. Kouign-amann is often baked as a hand-held pastry in North America. Next, you will lamintate the butter by rolling, folding and rotating three times. Your email address will not be published. Ohhh! The name derives from the Brittany words for cake (kouign) and butter (amann).