Angel Wings

Angel Wings

 
Number of Servings:
About 3 Dozen

INGREDIENTS

1
cup (250 ml)
+ 2 tbsp (30 ml) unsalted butter, at room temperature
1/2
vanilla bean, split and seeds scraped out
4
tsp (20 ml)
lemon zest
1 3/4
cup (440 ml)
all-purpose flour, plus extra to dust surface
1
tsp (10 ml)
fine sea salt
1/2
cup (130 ml)
ice cold water, divided
3/4
cup (190 ml)
granulated sugar, divided, plus extra as needed
2
tbsp (30 ml)
sanding sugar, for garnish

DIRECTIONS

  1. In a bowl, mix together butter, vanilla bean seeds and lemon zest with a fork. Refrigerate until well chilled, about 1 hour. Cut vanilla butter into large pieces and keep refrigerated until ready to use.
  2. On clean work surface, place flour in a mound. Create a large well in centre of flour and add prepared vanilla butter and salt. With fingertips, gradually work together butter and salt while drawing flour into mix. Do not over mix. You should still see large pieces of butter covered in flour.
  3. Gradually add half the water and gently rake through dough with fingers. Add remaining water and mix with fingers, still taking care not to over mix. Dough will look very shaggy.
  4. Form into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
  5. On floured work surface, roll chilled dough into a 16 x 8-in (40 x 20 cm) rectangle. Fold dough into 3, bringing ends into centre, like folding a letter, forming a 4 x 8-in (10 x 20 cm) rectangle.
  6. Give it a quarter turn. Roll dough out again into a 16 x 8-in (40 x 20 cm) rectangle and fold again as before. Wrap dough in plastic wrap and chill for 30 minutes.
  7. Repeat rolling, folding and chilling dough, as described above, 2 more times. If not using immediately, wrap dough in plastic wrap and refrigerate up to 3 days or freeze up to 4 months.
  8. Sprinkle work surface with 1/4 cup (50 ml) granulated sugar. Cut pastry into 4 equal pieces. Keep dough you are not working with wrapped in plastic and chill in refrigerator.
  9. Working with 1 piece of dough at a time, place onto sugar-dusted work surface and roll into a 5 x 12-in (12 x 30 cm) rectangle, turning often to coat both sides with sugar. Use additional sugar as needed to keep dough from sticking to work surface.
  10. Roll up each of short sides together to meet in centre of long side so it resembles a scroll. Place on a parchment-lined baking sheet and repeat rolling technique with remaining dough. Cover scrolls with plastic wrap and freeze until firm but not frozen, about 20 minutes.
  11. Slice crosswise into 1/2-in (1 cm) slices before placing 2-in (5 cm) apart on foil-lined baking sheets. Freeze cookies again for at least 45 minutes.
  12. Preheat oven 400 F (200 C). Bake cookies until golden brown on underside, about 6 to 10 minutes. Flip with spatula, pressing down to flatten if cookies seem to be unrolling.
  13. Sprinkle with sanding sugar before placing back in oven for another 2 to 4 minutes, watching carefully, until golden brown and crisp.
  14. Transfer to a cooling rack and cool completely before serving.