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Making Feuilletes
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
These diamond-shaped pastries make stunning containers for creamy fillings and fresh fruits. Bake on dampened baking sheets at 220°C for 8-12 minutes, then at 190°C for 12-15 minutes. Cool on a rack before filling.
- Roll out dough 3 mm thick. Cut into 13-cm squares. Fold each square in half diagonally to form a triangle.
- Starting 1 cm in at the folded side, cut a 1-cm wide border along the open sides. Leave 1 cm uncut at end so strips remain attached.
- Unfold the triangle and brush the edges of the inner square with egg wash. Lift border strips and slip one strip under the other. Pull across the base to the opposite corners, then attach the points of the strips to the corners of the base with egg wash.
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