Begin by laying out a chunk of dough. I usually do not approve of using a rolling pin, but in this case it really is quite necessary.
Using a sharp knife, cut your rectangle into strips that are about 4 centimetres wide. Length is completely up to how large your counter space is!
Spoon your filling down the middle of each strip of dough. No it is not sanitary to lick the spoon in between scoops. I don't care how good the filling is.
Now is the semi-tricky part. I have copyrighted the name for this procedure: the folrinch. What is it? A folding roll pinch. Begin by folding the dough over the filling, pinching the seam shut. Do the same thing for the ends, and roll the dough 'tube' slightly so that there will be less of a seam.
Don't worry if you do not get it right, you will have plenty of chances to perfect it. Loop the dough over your finger.
Twist the two ends together. Depending how much filling you used, there might be some that squishes out (like the bit by my top finger). Leave as is, or scoop off and into your mouth. If doing the second option, be sure to wash your hands before returning to the remaining strips.
On a baking sheet, spray lightly with a non-stick cooking spray followed by a light dusting of flour. If desired, add a sprinkling of freshly ground pepper as well. After the twists have been placed on the sheet, top lightly with sea salt.
Bake at 400 until golden brown top and bottom. Notice how the sizes and amount of twists vary. What delicious imperfection!
(This recipe was first tested out at work. Nurses are hungry people by nature, but many are health conscious people as well. Imagine that! It is quite flattering to the baker to know that diets were broken several times to sample. Additional thanks to Mom for her photography skills. I'm good, but not so good as to take pictures while both hands are busy.)
CL, CL, CL,
ReplyDeleteThis is heaven.