Get Scrappy

SAVEUR - - Master Class -

Don’t let an inch of dough go to waste. In­stead of smush­ing the scraps to­gether to form wonky crois­sants, turn them into these cheesy twists. Cut the trim­mings from crois­sant dough into rec­tan­gles, spread one side with crème fraîche, and slit down the mid­dle. Flip one short end of each rec­tan­gle through the open­ing twice. Proof just like the other dan­ish, sprin­kle gen­er­ously with Gruyère, then bake at 400° to a crispy, golden brown.

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