GRECQUE

For 6 pcs.

  • 500 g Danish pastry dough
  • 125 g custard
  • 125 g light remonce

Roll out the dough to a rectangle of 36 x 24 cm and 4 mm in thickness.

Cut the dough into 12 x 12 cm squares.

Take a 12 x 12 cm piece of dough.

Cut the dough as illustrated on the drawing.

Fold the dough by lifting the strip from the top right corner and moving it vertically down to the bottom left corner - along the vertical incision on the left side.
Then take the strip in the upper left corner and move it horizontally towards the lower right corner - along the bottom horizontal incision.
Continue in the same way with the other strips.
The end of the last strip is inserted under the first.

Put a dollop of light remonce in the middle of the squares.

Place them on a baking sheet with baking paper.
Put the baking sheet in a heating cabinet for approximately 1 hour.
Brush with egg-wash on the dough.
Sprinkle with a bit of pearl sugar to garnish.
Put a dollop of custard in the middle.

Bake for 15-20 minutes at 180°C in a convection oven.