Nothing about this is gonna be pretty. Prepare yourself.
This is the out crowd: the pastry scraps left over from chicken-pot-hand-pies and Nutella pop-tart experiments (posts impending). These are the hastily cut strips of pie crust that I wrapped in plastic, stuck in the freezer and forgot about.
Yesterday morning I saw them lounging in the freezer drawer looking disheveled and louche. I briefly thought of tossing them out. Then I remembered the Vietnamese Cinnamon I bought recently. It’s supposed to be the Incredible Hulk of cinnamons.
I considered the unselfish butter that boldly flung itself into a well of flour to be transformed from blockiness to crispy pastry, flakey yet able to envelop pockets of air, puddles of Nutella and savory chicken mixtures.
I put the pie crust leftovers on a baking sheet, wet them with water and covered them with sugar and plenty of my new super cinnamon. I did not spiff them up.
The idea of ugly pastry that tastes good appeals to me. And these taste ridiculously good. They puff into delicate, buttery pastry sticks with the slightest, sugar-crystal crunch. The Vietnamese cinnamon is intense but not overwhelming. It has clarity and punch.
When I made these I thought about how food can be soulful, ironic, punk. I dig that.
There’s room in my view for more than one version of pretty.
My husband said they look like bacon. True.
Everyone loves bacon, right?
Here’s a link to Bacon-chocked Mini Quiches in case you want to make something before you get to making out crowd pastry. My recipe for pie crust is below and it is cut in half in case you only want so much out crowd pastry.
Let’s make our own versions of pretty.
Recipe: out crowd pastry
Summary: Pastry ends with Vietnamese Cinnamon and brown sugar
- 1 cup unbleached, all-purpose flour
- 1/2 Tablespoon sugar
- pinch of salt
- 1/2 cup unsalted butter, cut into pieces and very cold
- 1/8-1/4 cup ice water
- Vietnamese cinnamon
- Brown sugar
- Whisk the flour, sugar and salt together in the bowl of a food processor
- Add butter pieces and pulse briefly until the mixture is crumbly
- Turn the dough into a bowl and add ice cold water until you can gather it all together
- Divide dough into three balls and wrap each one in plastic and store in fridge for 30 minutes
- When the dough is nice and chilled roll out each ball on a floured surface
- Cut it into crazy, haphazard strips
- Dip your fingers in water and quickly swoosh then along the surface of the pastry strips to get them damp
- Slather pastry strips with brown sugar and cinnamon
- Bake at 350 degrees for approx. 6-8 minutes until the pastry is flakey and golden
- Enjoy your new version of pretty!
Preparation time: 15 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 8
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.