The combination of two completely different doughs twisted into an interesting pretzel shape brings a smile of pleasant surprise to everyone who bites into one of these pastries; the flaky, unsweetened puff pastry and sweet, crumbly short dough complement each other perfectly. I teach this recipe in a class on basic doughs, and I have yet to come across a student who had either heard of or tasted these simple pastries previously.
Perhaps instead of pastries I should call these dressed-up cookies, as they really straddle the fence between the two. Pretzel Pastries can be made up very quickly anytime you have puff pastry and short dough handy; they are a good way to utilize scraps of either. The step that seems to present problems more times than not is the baking. Because short dough will normally bake faster than puff pastry, it is important to heed the instruction to bake double-panned and at the specified temperature, or the short dough portion will become overbaked.
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