Kouign Amann

Name: Kouign Amann
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Cuisine: France
Ingredients: 250 g of puff pastry; 200 g of salted butter; 150 g of sugar; powdered sugar

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Kouign Amann is a Breton specialty made with salted butter and a caramelized crust. 🧈 To enjoy the crispness, it is best eaten the same day.

Total time: 57 min
Prep: 20 min
Cook: 37 min
Rest: 1 h
Difficulty: Medium
Per person: €1.00

By the CookinBreak team

Ingredients 4

servings

Estimated cost €8.00

9 oz puff pastry
1 cup salted butter
¾ cup sugar
powdered sugaroptional

Equipment

Rolling pin
Parchment paper
Oven
Kitchen knife
Cake pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 400 °F.

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Generously butter the pan and line it with parchment paper.

Sprinkle the bottom of the pan with a little sugar (about 2 tablespoons).

On a lightly floured surface, roll out the puff pastry into a rectangle of about 40x30 cm.

Spread the softened butter over the whole surface of the dough and sprinkle with the remaining sugar.

Fold the dough in thirds, like a letter. Then fold it in thirds again to make a square.

Gently roll out the square into a large circle.

Place the circle of dough in the prepared pan, adjusting the shape if needed.

Pinch the edges of the dough to form a border.

Bake for , until the Kouign Amann is golden and crisp.

Unmold immediately onto a rack and let cool.

Dust with powdered sugar if you like.

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Nutrition facts

per serving · estimate

350kcal

Protein2 g2%
Carbs40 g46%
Fat20 g52%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍽️ For an even more elegant presentation, you can generously dust your Kouign Amann with powdered sugar once it has cooled. This finishing touch adds a nice finish and a little extra sweetness to this delicious Breton cake.🌟

Freezing : Can you freeze this recipe?

Not recommended

Not recommended after baking. The flaky texture and the caramel suffer significantly when thawed.

Storage : How long does it keep?

Does not lend itself to batch cooking. Best texture only when fresh, the sugar crystallizes and the dough softens quickly.

Making ahead : Can you make it the day before?

Same day

Assemble and bake the same day for a crisp texture and perfect caramel.

Reheating : How do you reheat it?

Reheat 5-7 min in an oven preheated to 160°C or in an air fryer for a little crispness. Microwave not recommended.

Variations

Flavor with a pinch of cinnamon or vanilla mixed into the sugar.
Add a few apple slices between the layers of dough.
Make small individual kouign amann in muffin pans.

Mistakes to avoid

Forgetting to butter the pan generously: the caramel sticks. Butter it and line it with parchment paper.
Waiting to unmold: the caramel hardens. Unmold immediately onto a rack.
Baking in an oven that isn't hot enough: the dough won't caramelize. Preheat to 200 °C.

Frequently asked questions

Where does kouign amann come from?

It is a Breton specialty, born in Douarnenez, and its name means "butter cake" in Breton. It is made of dough, salted butter and sugar, which caramelizes as it bakes and forms a golden crust.

Why use lightly salted butter?

Lightly salted butter is the signature of kouign amann: its salty flavor contrasts with the caramelized sugar and lifts the dough. Use a good-quality, softened butter so it spreads easily over the whole surface.

Why do I need to unmold right away?

The caramelized sugar hardens as it cools and sticks to the pan. By unmolding immediately onto a rack, the cake releases easily and keeps its crisp crust. Then let it cool completely.

Can I use store-bought puff pastry?

Yes, that's what this recipe calls for: it simplifies the lamination. Roll it out into a rectangle of about 40 by 30 cm, cover with butter and sugar, fold it in thirds twice, then roll it out into a circle.