Bake Club Kougin Amann

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Bake Club Kougin Amann

Makes 6 pieces


1 sheet puff pastry (store bought), defrosted

½ cup sugar

¼ teaspoon salt


Heat oven to 350F and grease 6 cavities of a muffin tin.

Toss sugar and salt together in a bowl. Unfurl the sheet of puff pastry.

Lightly wet your hands and pat the flattened surface of the puff pastry lightly end to end so it’s slightly damp. Spread half of the sugar-salt mixutre over the surface and with dry hands, tamp the granules into the surface of the dough.

Gently flip the sugary side of the dough onto the counter and repeat on the other side- lightly went your hands, pat the flattened surface, spread the remaining sugar-salt mixture and with dry hands tamp the granules into the surface.

Cut the dough into 6 even squares.

One at a time, pick each square up and pinch the corners together to form a crown looking piece of dough. Nestle it into the greased muffin cavity and repeat.

Bake at 350F for 25-30 minutes until the puffed tops are a golden brown and the sugary edges have begun caramelizing. Remember color = flavor!

Remove from oven and let cool for 5 minutes, then carefully remove pastries from the muffin tin while still warm, invert on the counter and allow to fully cool with their caramelized bottoms facing up (this is what creates that wonderfully thin, perfect, caramel CRACK on the bottom, while allowing the centers to remain sweet and gooey.)

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