Puff Pastry Kouign Amann
Ingredients
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nonstick cooking spray
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2 sheets frozen puff pastry
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1 cup sugar
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¼ cup light brown sugar
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1 teaspoon kosher salt
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2 tablespoons melted unsalted butter
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Prepare the muffin pan
Spray the wells of the muffin pan generously with nonstick spray.
nonstick cooking spray
muffin pan
Make sugar mixture
In a medium bowl, whisk together the sugar, brown sugar and salt. Set aside.
1 cup sugar
¼ cup light brown sugar
1 teaspoon kosher salt
medium bowl
whisk
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode with convection fans on using the button below.
June Oven
Add the sugar to the pastry
Unfold one sheet of thawed puff pastry onto a lightly floured surface. Sprinkle the top of the puff pastry with 3 tablespoons of the sugar mixture. Press the mixture into the puff pastry with your hands, covering the entire sheet.
all-purpose flour
2 sheets frozen puff pastry
Roll the pastry
Starting at any edge, begin rolling the puff pastry up into a tight spiral. Finish with the seam on the bottom of the roll, then press down with the palms of your hands or the rolling pin to flatten the spiral into a long, thin rectangle, with the long edge facing you. Using a knife, pizza wheel or pastry cutter, slice off the open ends to create sharp, even ends.
knife
Fold and roll out the pastry
As if you’re closing a book, fold the rectangle in half so the two trimmed edges meet on one side. Press down again to flatten. Roll the pastry out into an 8” x 12” rectangle, with the long edge closest to you. If the dough is hard to roll out and springs back, cover it with plastic wrap or a kitchen towel and let it rest 10 minutes before trying again.
rolling pin
Brush the pastries with butter
Brush the surface of the dough with about half of the melted butter. Using a knife or pastry cutter, slice the dough into 4”x4” squares, making one cut lengthwise and 2 cuts crosswise to yield 6 equal portions.
2 tablespoons melted unsalted butter
pastry brush
Coat the pastries in sugar and shape
Press one portion of dough into the sugar mixture and turn it over a few times so it is coated well on both sides. Place the coated square of dough onto your surface with the buttered-side down. Fold the corners inward so each corner touches in the middle of the square. Press down lightly with your finger to help adhere the corners in the middle of the square. Carefully nestle the shaped dough into a well of the prepared muffin pan so the side with the corners touching is facing up. The dough will come up the sides and mostly fill the muffin well. Repeat with the remaining 5 pieces of dough. Sprinkle ½ teaspoon of the sugar mixture over each pastry in the muffin well. With your second sheet of puff pastry, repeat the steps to create 6 more dough squares, placing them in the muffin pan.
Bake the pastries
Place the muffin pan on the middle shelf of the June Oven. Bake the pastries 40 minutes, until they are just beginning to appear golden brown around the edges. If necessary, follow on-screen instructions to continue cooking.
Unmold the pastries
Remove the muffin pan from the June Oven and set it on a cooling rack. While still very hot, invert the muffin pan over a platter or a piece of parchment paper. Tap the edge of the pan lightly to help dislodge the pastries. Use caution--any caramel that drips out of the pan will be very hot. If needed, use a fork to help unmold any pastries that haven’t come out of the muffin pan.
cooling rack
parchment paper
fork
Cool and serve
Let the pastries cool upside down for 10 minutes before enjoying warm.