Beurre Wings: French Puff Pastry Butterfly Cookies

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar texture.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is a lower glycemic option.

In a mixer, place flour, salt, and water. Mix until it forms a shaggy dough.

Turn out onto lightly floured surface and knead 4-5 times - refrigerate for at least 2 hours.

Right before dough is ready to be removed, make a “butter slab” rectangle by bashing the cold butter until flattened.

Remove the dough and roll into a rectangle double the length of the butter slab. Place the butter slab over the dough at one end and fold the dough over it so the ends meet. Press the dough along the edges so the butter doesn't escape. Roll out to a long rectangle again. Fold the top 1/3 of dough down over the center, and then the bottom up over that. Turn it 90°, roll out into a long rectangle again, fold it in thirds again, and repeat 2 more times. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this twice more.

Roll the dough out flat and remove from rolling surface. Liberally sprinkle rolling surface and the top of the dough with sugar and roll out into a long rectangle. Fold each of the long sides of dough in by about 2" each fold until it meets in the middle - 3-4 times.

Trim ends of dough, then cut into 28 slices. Dip both sides of each slice in sugar, then transfer to baking sheet, spacing cookie about 2" apart.

Bake at 450° for 10-12 minutes, or until golden and caramelized. Carefully flip each cookie and bake about 5 minutes more. Transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens