Cooky Variations

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Feuilletée trimmings turn into cookies. Remember you have very carefully rolled and folded the dough to make many layers. Therefore try to keep the trimmings in layers rather than wadding them all up into a ball of dough. Press the raw cut sides together and then roll and fold into the following cookies. Refrigerate, and bake after puff