Best Folding Technique for Laminated Dough

Por Bigger Bolder Baking · 300 min

Ingredientes

Modo de preparo

1. In a large bowl, whisk together the flour, sugar, yeast and salt.
2. Working quickly, cut the cold butter into the flour with a pastry blender or your hands until it looks like coarse crumbs.
3. Whisk the eggs, milk and vanilla, then pour into the flour mixture and combine into a dough, handling it as little as possible so small butter pieces remain.
4. Shape into a small rectangle, wrap and refrigerate for at least 3 hours or overnight.
5. On a well-floured surface, roll the dough into an 8 x 15 inch (20 x 28 cm) rectangle. Fold it in thirds like a letter, giving an 8 x 5 inch (20 x 12½ cm) rectangle.
6. Turn the dough so an 8-inch edge faces you. Roll it away from you, keeping the 8-inch width, until the length is 15 inches (28 cm). Fold it in thirds again.
7. Repeat the rolling and folding once more, then wrap and chill for 1 hour.
8. Roll and fold 3 more times as before, for 6 folds in total, then wrap and refrigerate for at least 2 hours and up to 2 days. For longer storage, freeze for up to 2 months and defrost overnight in the refrigerator.
9. Beat the cream cheese, sugar, egg yolk and vanilla until smooth, then pipe into a piping bag fitted with a large round tip and refrigerate.
10. Line a baking sheet with parchment. On a floured surface, roll the dough to a little more than 12 x 12 inches (30 x 30 cm) and trim the edges cleanly with a pizza cutter. Cut into nine 4 x 4 inch (10 x 10 cm) squares.
11. Place the squares on the sheet, fold each corner toward the center and press a dent in the middle. Pipe about 2 tablespoons of filling into each dent.
12. Cover with plastic wrap and proof in a warm place for about 1 hour, until puffed.
13. Preheat the oven to 425°F (220°C). Remove the plastic, brush the dough with egg wash and bake for 10 minutes.
14. Lower the oven to 375°F (190°C), rotate the pan and bake 5–10 minutes more, until golden brown. Cool on a wire rack.

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