This week's Tuesday with Dorie recipe is Pailles, which apparently means "straws" because these pastries are meant to resemble rows of straw all lined up.
Pailles are made of puff pastry that has been layered with egg wash and sugar, then folded and cut and arranged so there are oodles of individual strips of puff pastry lined up in little squares. These squares are then baked until crispy, filled with jam, and sprinkled with icing sugar.
I used a pineapple jam made from Helen Goh's recipe for Lunar New Year tarts to fill my Pailles instead of the more traditional berry jam.
I did not expect much of these pastries, and initially thought it was rather mad to take the trouble to do all of the folding and cutting and arranging of the pastry. However, I was convinced otherwise once tasting them. The pastry caramelises in the oven and tastes so good. This was another Dorie surprise hit.
To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.
8 comments:
Ooh I'm a big pastry lover so I'll give these a go! Which puff pastry did you use or do you make the puff from scratch?
Sacrilege - I just used Pampas from the supermarket. However, Aussie puff sheets must be smaller than the ones Dorie used, as I only got two and a half Pailles out of one sheet (and even then I halved the size in the cutting process).
I also was working with a smaller pastry sheet than Dorie must have (by about 4 inches, so significant). these were a bit fussy but worth it, for sure!
oh, pineapple jam sounds so delicious! these were great little treats!
These were surprisingly good and that jam sounds delicious.
All the folding was a pain but like you said surprisingly good.
Oh I can see all the straws! They look so good, well done. I have noticed that puff pastry in other countries seems to be rectangular in shape. I have bought some Careme puff pastry here, and it is rectangular as well.
You are spot on, a lot of work but thoroughly convincing once you taste them. So good!
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