A Stir The Pots Post


by | Dec 3, 2012 | Croissants

My exploration into layered croissants took me back to a formula for a cornetti, an Italian croissant with spelt and olive oil. The spelt and olive oil serve primarily as background flavor. The final dough needs butter for lamination to get the billowing layers and crispness. I made a small test of this dough and had relatively good results. I used the scraps to make a delicious quince tart for Thanksgiving.



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