@@KristinLagman try it, my mother used to make a lot of dough and jam inside and always bread crumbs all over the dough before spreading the jam so it did not leak. Thanks for the recipe
I get it, you made a pie crust with a higher ratio of butter to four than usual and folded it. Your results look pretty decent in comparison to traditional lamination, Would you say this is a better way or just convenient if you don't have time?
I would go with the latter that it's just convenient if you don't have time, but still want to make something homemade. It's also good if you've never made puff pastry- kind of like a gateway method to get into the real stuff. I wouldn't say it's better only because I haven't done it the traditional way enough to make a decent comparison. Good question! Thanks for stopping by!
Silvermist Luna Thanks for watching my video! 😊✨ Great question. I'm not entirely sure about the yeast. It might produce a different texture depending on how thin you roll it out. As in, it could turn into a layer like a flat bread instead of like an egg roll skin. Or it could turn out just fine if you proof it and roll it out correctly, making it more like a croissant. Again, not entirely sure! Best of luck!!
Thanks for your recipe. I tried the yeasted version before seeing this and it can work, but you have to use very little yeast so that it does not affect the texture and it needs to bake immediately after shaping out the finished product. 😂 no delays or else you get bread like texture. It was a nice experiment for me. I hope it helps someone who may be curious.😅
thank you so much to make my favorate sweet easy now i make it at home and i save a lot.
To prevent the jam from leaking, sprinkle breadcrumbs on the square, put the jam on it and a bit more breadcrumbs on top of the jam
Interesting to use breadcrumbs. I've never tried that before, but maybe I shall for my next round of hand pies! Thanks!
@@KristinLagman try it, my mother used to make a lot of dough and jam inside and always bread crumbs all over the dough before spreading the jam so it did not leak. Thanks for the recipe
I get it, you made a pie crust with a higher ratio of butter to four than usual and folded it. Your results look pretty decent in comparison to traditional lamination, Would you say this is a better way or just convenient if you don't have time?
I would go with the latter that it's just convenient if you don't have time, but still want to make something homemade. It's also good if you've never made puff pastry- kind of like a gateway method to get into the real stuff. I wouldn't say it's better only because I haven't done it the traditional way enough to make a decent comparison. Good question! Thanks for stopping by!
Thank yoy Kristin :))
Very helpful video 😍❤
I will try it today 😁
Thank you! Feel free to comment if you have any questions!
Hey Kristin for the recipe is it 1 cup flour or 85g of flour?
Hi there! I used 85 grams for the dough and then more for dusting. It's easier to start with less and add more as you're kneading. Good question!
Please show the ingredients in imperial measurements for your usa watchers
Can we use yeast also in the outer layer dough and follow the process as shown above . Please reply
Silvermist Luna Thanks for watching my video! 😊✨ Great question.
I'm not entirely sure about the yeast. It might produce a different texture depending on how thin you roll it out. As in, it could turn into a layer like a flat bread instead of like an egg roll skin.
Or it could turn out just fine if you proof it and roll it out correctly, making it more like a croissant. Again, not entirely sure! Best of luck!!
Thanks for your recipe. I tried the yeasted version before seeing this and it can work, but you have to use very little yeast so that it does not affect the texture and it needs to bake immediately after shaping out the finished product. 😂 no delays or else you get bread like texture. It was a nice experiment for me. I hope it helps someone who may be curious.😅
Kristin! You uploaded this video twice >.< I'm telling you just in case!
Victoria Jackson thank you!!! 💕 That was definitely a glitch as I only scheduled it once! Muchly appreciated!! You're awesome! 💜💜💜
You`re welcome! And thank you for all you said about me hahahah
It's hard
Absolutely horrible recipe Do not try
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