Puff pastry bags with powdered sugar
6 servings
30 minutes
Puff pastry bags with powdered sugar are an exquisite dessert of European cuisine inspired by traditional baking. The crispy dough, processed multiple times, gains a weightless airiness, while the powdered sugar adds a delicate sweetness. These elegant bags resemble caramel clouds that melt in the mouth. Fried in oil to a golden crispness, they pair wonderfully with hot tea or aromatic coffee. They can be served as a standalone treat or as an accompaniment to dessert sauces. Historically, such creations were made in aristocratic homes where the skill of making fine dough was considered an art.
1
In a bowl, mix flour, baking powder, and salt.
- Wheat flour: 3.3 glasss
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.5 teaspoon
2
Using a mixer, beat the butter and sugar until creamy, then add sour cream, eggs, and zest. Reduce the mixer speed and incorporate the flour. Mix well and roll the dough into a long log.
- Butter: 120 g
- Sugar: 0.3 glass
- Sour cream: 2.5 tablespoons
- Chicken egg: 3 pieces
- Lemon zest: 0.5 teaspoon
3
Take the pasta machine. Cut the dough into small pieces and dust with flour. Stack 3 pieces on top of each other and pass through the machine. Fold the resulting dough in half and pass it through again. Repeat the procedure at least 8 times, dusting with flour as needed.
- Wheat flour: 3.3 glasss
- Vegetable oil: 6 glasss
4
Roll the dough to a very thin state using a machine.
5
Cut the dough into small rectangles and join the four corners to make pouches.
6
Heat the oil to 190 degrees on high heat and fry, turning, until golden brown for about 1 minute. Transfer to a paper towel. Turn off the heat and repeat with the remaining dough.
- Vegetable oil: 6 glasss
7
Sprinkle the cooled bags with powdered sugar.
- Icing sugar: 1.5 glass
