Advertisement
Pumpkin Fontaines
Preparation info
- Makes
40
pastries - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Danish Dough |
Method
- Roll out dough into a rectangle 12 in/30 cm wide and ¼ in/0.6 cm thick. Let the dough relax in the freezer for 30 minutes, covered in plastic wrap, until firm to the touch.
- Using a wheel cutter and ruler (or a 4-in/10cm stencil), cut forty 4-in/10-cm squares, about 3 oz/90 g each.
- Using a 2-in/5-cm half-circle cutter, with the curve to the outside, cu