Birthday Cake Puff Pastry Muffin Recipe By Tasty Food
BIRTHDAY CAKE PUFF PASTRY MUFFIN RECIPE BY TASTY
Here's what you need: puff pastry, butter, egg, white chocolate, fruit cereal, sprinkles
Provided by Katie Aubin
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
- Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
- Take each half and fold the smooth part of the dough inward to create a spiral shape.
- Place spirals in a cupcake pan and brush the tops with egg wash.
- Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
- Remove from the oven. Once cool, dip the tops into the melted white chocolate then the cereal and sprinkles.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 46 grams, Fat 44 grams, Fiber 0 grams, Protein 7 grams, Sugar 16 grams
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour and salt in a large mixing bowl., Cut the butter into small pieces and drop them into the bowl with the flour. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
- Add the cold water to the bowl. Mix gently with your hands, a fork, or a dough scraper until you have a rough, slightly tacky dough that pulls away from the sides of the bowl. , Turn the dough out onto a lightly floured surface and knead it until it's smooth and the gluten has developed somewhat, 2 to 3 minutes., Pat the dough into a 9" square and wrap it in plastic or a reusable wrap. Refrigerate the dough for at least 30 minutes.
- To prepare the butter block: Mix together the flour and butter until they're well blended and smooth. You can do this with a mixer, a food processor, or by hand with a spoon., Pat the butter/flour mixture into an 8" square on a lightly floured piece of parchment or waxed paper. Cover it with a second sheet of paper and refrigerate it for at least 30 minutes.
- To prepare (laminate) the dough: Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a 12" square. You don't have to be obsessive about the dimensions but do try to come pretty close., Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together., Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20" x 10" rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even., When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Lin
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- Place the frozen berries in a medium pan, add the sugar, mix well and bring to a light simmer. Let simmer, uncovered, for about 30 minutes or until most of the water has evaporated and the mixture has the consistency of a thick apple sauce. Let cool completely.
- Preheat the fan oven to 180 degrees Celsius/ 360 degrees Fahrenheit. It is better to use a fan oven, which will allow you to bake all the 3 baking trays with the puff pastry at once. Otherwise, when using a normal oven, you will have to bake one puff pastry circle after another.
- In the meantime take the puff pastry out of the fridge. If frozen, let stand for 10 minutes. If not frozen, you can start immediately. Cut three 24 cm/ 9.4 inches circles out of the pastry. I had two sheets of pastry, I cut one circle out of each of them, rolled the remaining pastry, and cut the third circle. I used the bottom of a 24 cm/ 9.4 inches springform, which I laid on the pastry and cut around it with a sharp knife. You could use a plate of a similar size as well.
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