These take, like, a long time to make.
But you decide — are they worth it?
That's what I thought. And the weekend's coming like gangbusters.
Team Gluten Free! We believe.
I have been informed by my radio that Thanksgiving is a mere 2 weeks away. Two weeks! So next week, we best get started on some recipes. In the meantime, please turn to page 152 of My Cookbook for the best stuffing I'll ever eat.
Page 57 for How-To Brine Your Turkey (forget deep frying — brining does the trick).
Page 196 for Pumpkin Bread.
And Page 216 for Pumpkin Pie with Ginger Cookie Crust. Careful, though. That last one's a doozy.
Today, though, these beauties are for after Thanksgiving. Just for you. You shall eat them while someone who loves you rubs your tired tootsies. And if this person does a very good job, he or she may have one. And here's how it's done.
Make the dough as per usual. It has some butter. No biggie. Then wrap & chill it.
Next, roll it out 1/4-inch thick between two sheets of parchment. Into a rectangle.
Please forgive me. I have no rolling-out photo. ‘Cause I have a congregation of one over here, and rolling takes two hands. No hands left for photos. Next time, come over and take some photos, would you?
But wait! There's more butter. There's always more butter. Dot it on two-thirds of the rectangle, starting on a short end.
Then fold over the bare one-third, like a business envelope (do you say aaaaanvelope or ehnvelope?).
Then the other third. Seal in the butter.
Then, roll it out again, rolling the pats of butter right in. See the butter? It's flat butter now. That's good.
Oh em gee, we're folding again. Another business letter. Who are we writing anyway?
I don't write business letters anymore. I used to write them, and they put people to sleep, I'm certain. “Dear Mr. So-&-So, Please to theretofore and heretofore, have your client comply with the whoseewhatsit on the double. Or else we'll see you in court!”
We have rolled, dotted with butter, then folded, rolled again – now folded once more. Now — we chill. Again. Until firm in the freezer. It's the best way, because it's speedy. And I am not renowned for my patience.
The First Turn Is Complete. We will ‘turn' 3 times total. Here's the part that can be confusing for pea brains like yours truly. A Turn comprises: (1) rolling out into a rectangle, (2) folding in thirds like a business letter (with the long side alongside your body), and (3) chilling once more.
But here's the rub. It's called A Turn because, with each successive Turn, you rotate the dough one quarter turn before you begin the next rolling out exercise. So you are always rolling from one long side of the rectangle to the other. Otherwise, you'd end up with the longest most narrow piece of dough ever, & the butter wouldn't become layered as nicely in between the bits of dough.