Archive for May 2nd, 2011

May 2, 2011

cream-cheese spelt puff pastry

This is the third batch of flakey divine puff pastry I have made in as many days. Testing some various adaptations I  have stuffed said pastry with all sorts of lovely fillings: The first batch was filled to make little pork pot pie pockets. After enjoying and sharing these smoky savoury pies I wanted to play with Chamela Giri’s summer chai spice so I created these cinnamon chai hemp  twists. This is a lot of pastry dough to have made in a week but the method and recipe below makes a lovely and simple flakey silky stretchy dough that is really a treat to work with. I used white spelt flour in all versions and the recipe is part butter part creamcheese. Which amounts to a pretty fail proof pie dough. I know the idea of pie dough can be daunting! trust me i know! I have spent the better part of my professional baking career avoiding pie crust, sticking to tarts and loafs. This recipe however has strengthened my pie crust confidence, and certainly I will keep coming back to this adaption.

In a food processor pulse together:

1 1/2 cups organic white spelt flour

1 pinch sea salt

1 tsp organic cane sugar

now add and pulse 10 times

4 oz cold butter cubed into small 1″ pieces

*your mixture should look crumbly

now add and pulse 30 times

8 oz cold cream cheese cubed into small 1″ pieces

*your mixture should now be shaggy

Turn mix out onto spelt floured surface, and gently kneed the dough together about 5 times. form into a large round form and cool for 30 minutes in a (repurposed) plastic bag.

Roll your dough out onto a spelt floured surface and begin to work with a rolling pin into a large silky sheet.

From here you can get incredibly creative.. make pockets, bake a pie or try these darling little twists, just be sure to wash your pastry seams and tops with a simple egg and milk wash, and seal any seams with neat fork tines.

To make the chai spice hemp twist

Mix together in a small bowl 4 tbsp butter, 4 tbsp dark cane sugar, 2 Tbsp summer chai spice blend, 2 tbsp cinnamon, pinch of sea salt. fork together into a crumbly mixture. Do this in a glass or metal bowl, which you can soften in the oven while you are warming it to 350º

Roll your dough to about 1/4″ thick and spread chai mixture over the top of the dough. Cut into long rectangles 1/2″ wide by about 5″ long. twist them  a few times and set on baking sheet, wash with egg and bake for 15 minutes.