🥮 Kouign Amann, the jewel of Breton pastry-making, is a flaky, caramelized butter cake that's both crispy on the outside and melt-in-your-mouth on the inside. Each bite is a perfect balance of buttery sweetness and delicate caramelized flavor. 🧈🍮😋
20 min
1h
37 min
Preheat oven to 200°C.
Generously butter the mold 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 40x30 cm rectangle.
Spread the softened butter over the entire surface of the dough and sprinkle with the remaining sugar.
Fold the dough into thirds, like a letter. Then fold it into thirds again to make a square.
Gently roll out the square into a large circle.
Place the circle of dough in the prepared mould, adjusting the shape if necessary.
Pinch the edges of the dough to form a border.
Place in the oven and bake for 35 to 40 minutes, until the Kouign Amann is golden and crisp.
Turn out immediately onto a wire rack and leave to cool.
Sprinkle with powdered sugar if desired.
Tip
🍽️ For an even more elegant presentation, you can sprinkle your Kouign Amann generously with powdered sugar once it has cooled. This finishing touch will add a beautiful finish and a slight extra sweet touch to this delicious Breton cake.🌟
Seasonal all year round!
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