Puff pastry

Now I will teach you how to make this classic food in Spanish pastries. This recipe is really simple to prepare at home, and is delicious!!!

 

 Ingredients

 For 16 people

•   Rectangular puff pastry1
•   Angel hair325 g
•   Sugar 5 g
•   Ground cinnamon2 g
•   Egg1
•   Apricot jam10 g

How to make puff pastry bayone and angel hair

Difficulty: Medium

• Total time 20 m
•   Elaboration10 m
•   Cooking10 m
• 
  

Instructions Spread the puff pastry dough on the paper in which it is wrapped and cut it in half, 

in two parts of equal size. We spread the angel hair on the surface of one of them,leaving a centimeter of contour uncovered, which we brush with beaten egg.

Place the other half on top, fitting well to match, and lightly press the edges so 

that they stick and do not separate in the oven. Brush the surface with more 

beaten egg, mark squares the size we want and prick gently with a fork.

Transfer the bayone to a baking sheet and sprinkle it with a mixture of sugar and ground cinnamon (optional). Place the tray at the bottom of the oven, preheated to 210 ºC with heat up and down, and cook for 10 minutes or until the surface is golden.

Remove the tray from the oven and, before the bayone cools, place another baking sheet on top. Let its weight slightly crush the top layer of puff pastry, remitting a little and becoming thinner. We finish the bayonne by painting the surface with a thin layer of apricot or peach jam. Once cold we cut it and serve.

And you finished!!!