Shiba inu cinnamon palmiersa

Elle

pooboobakes

Shiba inu cinnamon palmiersa

Serves

6

Cook

50 mins

Prep

30 mins

Difficulty

medium

They’re crunchy, flakey, buttery, caramel-y sweet and cinnamon-y all at once Palmiers are one of the easiest pastries to make, but taste like a million bucks. I love them in their usual shape, but I wondered how the texture would be like if I rolled them into a tight roll (and also made them adorable). If you’d like to make it in this shape, my review is that it makes the cinnamon sugar shine a lot more, and makes it more crunchy than flakey!

dessertssnacksamerican

Ingredients

12g sugar

230g all purpose flour

80g sugar estimated

20ml cold water

20g cinnamon

dash of salt

180 unsalted butter thinly sliced into small squares

Instructions

Step 1

Mix the flour, salt and 12g sugar together, before tossing the butter slices in the mixture

Step 2

Once the butter is coated, begin pressing the butter pieces and flour together with your hands to create larger clumps

Step 3

Start pouring in a small amount of water and pushing the dough together, until it is a dry, shaggy dough that barely stays together

Step 4

Shape the dough into a rectangular cuboid, and wrap it up, and refrigerate for 4 hours

Step 5

Roll the dough out into a long rectangle, and make a letter fold (freeze for 10 mins if butter is softening)

Step 6

Roll the dough out in the opposite direction of where you rolled last, make a letter fold

Step 7

Store in fridge for 15 minutes before rolling it out into a rectangle again

Step 8

Sprinkle the filling mixture over and under the rectangle, roll to press in

Step 9

For the shiba inu shape, cut out a small strip and roll it out into a long, thin roll, press into a triangular roll shape (for ears)

Step 10

Roll the larger dough into a roll

Step 11

Slice up into inch thick pieces, and sprinkle on more filling mixture, freeze for 10 minutes if the pieces are soft

Step 12

Bake at 190c for around 20 minutes