Preparation info
  • Yield:

    8

    (2-inch) moon pies
    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

THE RECIPE This recipe comes from pastry chef Rebecca Masson, who (as she explains is typical for many pastries) adapted the recipe from another pastry chef, who likely was inspired by the creation of yet another pastry chef, and so on into history. Now’s your chance to make it your own.

Ingredients

Method

  1. Prepare sweetcrust dough according to the recipe, but reduce the cake flour to 2 ounces and add 2 ounces graham flour and 2 ounces whole wheat flour.
  2. Preheat oven to 375°F. On a lightly floured surface roll dough with