非油炸

非油炸圈圈酥皮咖哩角

I finally worked out how to get my spiral puff pastry to separate without frying!

Roll two sheets of pre-made puff pastry together in a log and cut into 1cm thick discs. Flatten to approximately 2mm thick and roll out thinner around the edges leaving the centre slightly thicker.

Place filling on the inside and seal edges crimping along the way. Brush with oil on both sides and bake 180°c 30 mins or until golden, flipping half time. The gravity of the filling will compress the layers on the underside so flipping gives them the space to expand. 😆

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7天前