This week we decided to make crust straws. These are like pie but easier while still having all the best parts. To start, we whisked a large egg and one tablespoon of water until they were combined. In a separate bowl, we mixed granulated sugar in with cinnamon to use for later. Then, we got our puff pastry out and spread it over a floured sheet. From there, we spread the blackberry jam evenly along the surface, being careful to leave some room along the edges. We then covered these edges with our egg mix and put a second puff pastry sheet on top. With this new sheet, we again brushed it with the egg mix and sprinkled the cinnamon sugar over top. After that, we sealed the edges and sliced the two sheets into thin strips. We twisted these strips to give the dough its iconic form. The twisting stage proved to be the most difficult. Due to the egg coating, the strips kept slipping out of our hands as we twisted. From there, we put the strips into the oven until they were golden brown, and they were ready to serve. All in all, the process wasn't too difficult. However, we did not flatten the puff pastry sheets as much as we should have, which increased the difficulty of the twisting stages. Along with this, we were not able to bake as many pie-crust straws. We felt like we improved the original recipe by adding a layer of powdered sugar, adding to the taste factor. Overall, these turned out nicely and tasted delicious. As we are nearing our bake sale, we are trying to decide which foods we should choose to sell from each week of the project. The food we choose must be easy to make a lot of, and it must be a crowd favorite to be able to sell well. As we choose what to make in the coming weeks we are keeping these things in mind, and reflecting on what we have already made.
0 Comments
Leave a Reply. |
SweetiepiesArchives
May 2024
Categories |