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    You are in: Home / Community Forums / Cooking Q & A / Question:Clothes- Pin- Cookies- (Mini- Cream- Horns)
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    Question:Clothes- Pin- Cookies- (Mini- Cream- Horns)

    peachylou
    Mon Dec 03, 2012 7:58 pm
    Newbie "Fry Cook" Poster
    Clothes Pin Cookies (Mini Cream Horns)when making the clothespin cookie dough, I don't understand spreading 1 cup of shortening on the dough, folding it up and putting it in the fridge 2 times...what's the purpose and isn't it messy? Seems to me the dough would be greasy after its baked.....I want to make them for xmas but not sure now
    duonyte
    Mon Dec 03, 2012 8:12 pm
    Forum Host
    It sounds like the technique for making puff pastry with butter. Two of the four reviewers actually made the cookie part and had no complaints.
    Zeldaz
    Mon Dec 03, 2012 8:30 pm
    Food.com Groupie
    That's exactly what it sounds like, but it isn't a very good explanation, is it?
    Here are photos of the technique. http://www.learninghowtocook.com/photo-pictorial/99-Baking/99/6/how-to-photo-pictorial-steps-Blitz-Puff-Pastry-Part-2-Rolling-and-Folding-the-Dough.html
    peachylou
    Mon Dec 03, 2012 8:37 pm
    Newbie "Fry Cook" Poster
    It just sounds messy lol with I cup of shortening folded up inside then it says roll it out again and repeat it, just seems to me I will be rolling through alot of shortening lol
    DrGaellon
    Mon Dec 03, 2012 8:58 pm
    Food.com Groupie
    peachylou wrote:
    It just sounds messy lol with I cup of shortening folded up inside then it says roll it out again and repeat it, just seems to me I will be rolling through alot of shortening lol

    What you're doing is wrapping the shortening in the dough, then rolling and folding to make alternating layers of dough and shortening. This will result in layers of flakiness when the dough bakes. This is traditionally done with butter to make puff pastry or croissants (pate feuilletee). The traditional method of rolling and folding results in 73 layers of dough.
    Dee514
    Mon Dec 03, 2012 9:20 pm
    Forum Host
    Recent thread on the same topic/recipe

    http://www.food.com/bb/viewtopic.zsp?t=384377

    When using butter (not shortening) in between the dough layers, the butter becomes hard when the dough is chilled, and does not ooze out when rolling the dough. What you are really making is a "laminated dough" also known as a puff pastry dough. (click the link for the other thread).

    Many people find it much easier to use store bought puff pastry (in the supermarket freezer section) instead of making the puff pastry from scratch.
    peachylou
    Mon Dec 03, 2012 11:06 pm
    Newbie "Fry Cook" Poster
    Thank you so much...now it makes sense to me lol
    Chicagoland Chef du Jour
    Tue Dec 04, 2012 7:49 am
    Food.com Groupie
    Zeldaz wrote:
    That's exactly what it sounds like, but it isn't a very good explanation, is it?
    Here are photos of the technique. http://www.learninghowtocook.com/photo-pictorial/99-Baking/99/6/how-to-photo-pictorial-steps-Blitz-Puff-Pastry-Part-2-Rolling-and-Folding-the-Dough.html


    WOW, what a great site! Thanks Zelz!
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