Cinnamon pouches, made with a quick lamination that makes them irresistible. This technique, quick lamination with little butter, is simple and innovative. It allows you to obtain a light and flaky pastry without, indeed, the use of large quantities of butter. Perfect for those who want to enjoy flaky baked goods ready in a few steps and without too much effort, but with an eye on lightness. The intoxicating and enveloping scent of cinnamon blends with the delicacy of butter, creating simple but extraordinarily delicious pastries. They are also characterized by a soft dough containing yogurt, therefore butter-free. Ideal for those who love to prepare an honest homemade breakfast or a tasty snack. Below, all the steps to make our cinnamon pouches with quick lamination at home:
More cinnamon dessert recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 45 Minutes
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
Ingredients
- 4 cups flour (half '00' and half Manitoba flour)
- 1 egg
- 1/2 cup yogurt
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sugar
- grated zest of 1/2 lemon and 1/2 orange
- 4 tsp fresh yeast (≈ 0.42 oz)
- 1 tsp salt
- 1/4 cup sugar
- to taste ground cinnamon
- 3 1/2 tbsp melted butter
- 1 egg yolk + 1 tablespoon milk
Steps
Prepare the dough by sifting the two flours into a bowl, forming a well and adding in the center the egg, the sugar, the yogurt at room temperature, the grated lemon and orange zests and the vegetable oil.
Start mixing, then also add the fresh yeast dissolved in warm milk and, finally, the salt. Work everything vigorously until you obtain a smooth, homogeneous dough ball.
Let it rest covered in the bowl until it doubles in volume (about 2 hours).
After this time, take the dough and divide it into 4 equal pieces. Roll each piece out (preferably on oiled parchment paper) into a rectangular sheet about 1/8–3/16 inch thick.
Proceed with the quick lamination. Brush the entire surface of the first rectangle with the melted butter, then evenly sprinkle it with the sugar and ground cinnamon.
Layer the second rectangle of dough on top. Then brush with butter and sprinkle with sugar and cinnamon on the surface of the second layer, and proceed the same way for the third sheet.
Complete with the fourth and final rectangle of dough, which should not be brushed on top. Slightly flatten all the layers with a rolling pin so that they adhere well to one another.
Transfer the dough to a tray and put it in the fridge for about 1 hour, covered with plastic wrap. Then take it back and roll it out on the work surface with a rolling pin to obtain one large rectangular sheet.
Cut it into rectangles about 6 x 3 in. Roll each rectangle from the shorter side and place them on a baking tray lined with parchment paper as you go.
Slightly press the surface of the pouches, make two oblique cuts about 3/8 inch deep and brush them with a little beaten yolk mixed with one tablespoon of milk. Let rise for about 45 minutes, until puffed.
Brush again and bake in a preheated oven at 356°F for about 15–20 minutes, until evenly golden.
The cinnamon pouches with quick lamination are ready to be enjoyed.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
