HOW TO MAKE CRUFFIN WITH PASTA MACHINE

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This came to me on a complete whim, took some stumbling and revisions, but people…

ZERO folding, absolutely no chilling in between, UTTERLY FLAKEY AND SHATTERING CRUFFINS (croissant + muffin = it’s a thing) MADE WITH PASTA MACHINE !

I don’t know what else you need to hear about it.  Seriously.  Go now.  Do it.

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HOW TO MAKE CRUFFIN WITH PASTA MACHINE

Yield: 8 cruffins

Ingredients

  • 150 grams (1 cup + 1 tbsp) bread flour
  • 150 grams (1 cup + 1 tbsp) all-purpose flour
  • 1 1/2 tsp (6 grams) instant dry yeast
  • 1 1/2 tsp (11 grams) salt
  • 130 grams (1/2 cup) luke-warm water + 30 grams (2 tbsp) for adjustment
  • 50 grams (3 1/2 tbsp) unsalted butter, soften and cubed
  • 165 grams (11 1/2 tbsp) unsalted butter, room-temperature

Instructions

  1. 2 hours before starting the dough, leave 165 grams (11 1/2 tbsp) unsalted butter on the counter for it to completely come to room-temperature.
  2. In a stand-mixer bowl with dough-hook (or large bowl with hand-held mixer with dough-hooks), whisk together bread flour, all-purpose flour, instant dry yeast and salt until even. Add 130 grams of luke-warm water (around 95F/35C) and knead on low speed for 3 min. The dough should be slightly shaggy and stiff, but if it has difficulty coming together, add the additional 30 grams (2 tbsp) of water and knead again. Then add 50 grams of cubed, unsalted butter and knead on low speed for 5 min until completely incorporated. Then increase to medium speed and knead for another 10 ~ 15 min until the dough is extremely smooth and elastic. Cover with plastic wrap and let rest for 40 ~ 45 min at room-temperature. It should expand slightly.
  3. Transfer the dough to a lightly floured surface, and divide into 4 equal portions. Work with 1 portion at a time and cover the rest loosely with plastic wrap. Dust the dough with just enough flour so it doesn't stick, then roll it into 1/3" (1 cm) thickness. With a pasta machine at its thickest increment, feed the dough through the machine once, then feed it back again but this time, overlap 1 end of the dough over the other and run the seam through the machine so it sticks/connects tightly together. You should have a continuous ring of dough going through the pasta machine like a conveyor belt. This saves you the trouble/time of re-feeding the dough back into the machine after each increment.
  4. Now dust both the inner/outer side of the dough with a bit of flour, then start running the dough through the machine, continuously, until you reach the thinnest increment (should be paper-thin). Gently avoid any crinkling or folding of the dough during this process, laying it neat and flat on the counter. Now cut the dough loose where it's close to the machine, then run to release the dough from the machine.
  5. The dough will be very long, so you may need to cut it in half, and keep it unfolded and laid flat on the counter. Now with your fingers, gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges. Do this to both sections of the dough if you had to cut it in half. Just keep in mind that this is a 1/4 of the entire dough and you should use up 1/4 of the butter. Once finished, start rolling the dough from one end to the other, as tightly as you can, into a firm log. Place the log on one end of the other buttered section of dough, and roll it up again. Now, cut the log in half length-wise with a floured knife, then with the cut-side facing outward, twirl it into a semi-knot and tuck the ends underneath itself (*do not make them too tight, because they need a bit of room to expand*). Place the knots inside buttered muffin-pan. Repeat the process with the other 3 portions of the doughs and butter.
  6. If you are doing this the day before, you can wrap the entire muffin-pan with plastic wrap and leave it in the fridge at this point. If not, cover the pan loosely with plastic wrap and let proof at room-temperature for 2 ~3 hours until fully doubled in size (it may need a couple hours more if it was chilled before hand). Bake in a preheated oven at 400F/200C, for 25 min until puffed and golden browned (I didn't bother with egg-wash because they are gonna be dusted with powdered sugar, but you can if you want). Let cool slightly on a cooling-rack, then dust with powdered sugar.

Notes

Strongly recommend measuring the ingredients by weight.

This recipe lands slightly on the savoury note. If you want it to be sweet, reduce the salt to 1/2 tsp, then add 2 tbsp of sugar to the dough-mix. Then instead of powdered sugar, you can roll the cruffins in sugar all around.

http://ladyandpups.com/2015/04/04/how-to-make-cruffin-with-pasta-machine/

UPON REQUESTS, A LITTLE DIAGRAM TO HELP YOU VISUALIZE THE STEPS:

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154 Comments

  • OMG Mandy. I never thought I could want a pasta machine however the thought of not trying this would be a sin! Seriously I love your culinary skill and thank you once again for bring a bit of carb happiness to the world.

      • I’d maybe roll a strip of chocolate or some crushed chocolate bar in the middle of the first roll and call it good.

      • AGH wish i saw this before baking these! Pain au Chocolats are my favorite and I feel like these are a little lacking, though I have made croissants before and that is my comparison. Next time I will def be microplaning some chocolate onto them.

  • I can’t wait to try this, but could you explain what you mean by “Place the log on one end of the other buttered section of dough, and roll it up again”? I’m having a hard time visualizing what to do after rolling it up the first time….

    • Joy, sorry for the confusion. So because the rolled out dough is very long, mostly like you won’t have enought counter space. So you cut it in half, butter both “sections”, then after you roll up the first section, just place it over the second, and roll again. Does that make sense?

  • This is genius! Unfortunately I don’t think it would work with a spelt or gluten free dough but I still enjoy looking at the pictures and being amazed by those flaky layers. Good job Mandy! :)

    • If you’re looking for a solution that is good for gluten-sensitive people, you might try flour made from heritage wheat. It’s a bit more expensive, but apparently it tastes great and is tolerated well by gluten-sensitive people. Start looking at Sunrise Flour Mill, whose founder was having gluten-related health issues before he started growing his own heritage wheat. (http://www.sunriseflourmill.com)

  • Um wowwww this is so amaaaaazing, girl!!!! I’m both mad and happy about it because I can’t believe I never thought of it or tried this method before….Also, it’s so beautiful and a fun excuse to use the pasta maker, weee!

  • Aaaaaahhhhhh it’s a procedure similar to that you need to make “sfogliatelle ricce”, a very famous and suuuuuper tasty neapolitan pastry!!! You ARE a genius, really! Have a look:
    http://www.lacuocadentro.com/2014/02/sfogliatelle-ricce.html
    http://www.chez-babs.com/2014/10/le-sfogliatelle-napoletane-sfogliatelle.html
    at the end of each link you have a video… It’s really typical, if you ever go to Naples please taste some!
    (On the other hand, I hate you a little bit (but only a little bit), because I was really waiting for your cruffins and now… I discover you need a pasta machine :-( I’m in Germany now and I don’t have all my stuff… I feel…. naked… and I’m only at the beginning!!)

  • I’m with joy- still can’t quite picture what you are doing after you roll up 1 log with the butter. Do you make a thicker log by rolling the two pieces together? That doesn’t sound right. Maybe you could show a picture of what you mean by that step. Sorry to be dense about this, but I am planning on making these. I made your layered rolls with crushed peanutds before and they were the most amazing thing, so I have a feeling if I can figure this out, this will be a really mind-blowing technique for me to learn. Thank you!

  • Your are the Madame Curie or Thomas Edison of Food. A true visionary and a century ahead of your peers. The world is a much tastier place with you in it:) Thanks for marrying so many cuisines and making the approachable and truly delectable.

  • I am making it right now, what i dont get, how do i get to make 8?? since u divided into 4 and makes 4 right?? how do i make 8?? Thnx

    • Emma, you divide the dough into 4 portions (even though you might need to cut the rolled out sheet in half because it’s too long, you still roll it back together into 1 log, see the diagram), then each portions make 2 cruffins. 4×2=8 :)

  • So, now that i left them to rise, some of my notes. When i put them on top of each other, they were too thick to put into a knot. So i just layed them overlapping and then turned them. Mine were slightly dry, not sure if its cuz of the flour or anything else.Lets hope they come out as pretty as yours.

  • OMG these are sooo good. I knew they would be soo good, thats why i was waiting for the recipe and i just now made them next day after u put the recipe up. They are not as pretty as yours but they taste amazing. The husband loved them and he was thinking maybe i can make them savory. SO any suggestion from the master who made them :P

  • :-S why is my first comment still awaiting moderation? Is it for the links?
    Anyway, can I make you a bizarre request? Could you please measure the diameter of the holes of your muffin pan? I know, I am a pscychopat, but I have the feeling that my old muffin tin is too small… Thanks!

  • what a creative cook you are Mandy ! – i thought your Xian spicy Cumin dish was awesome enough
    but these cruffins are brilliant – i also love your photography and writing, you crack me up – thankyou

  • Amazing! I can’t wait to try this. Do you think these could be modified to mimic Tartine’s Morning Buns (brown sugar, cinnamon, orange zest)? Or something along those lines? Or would just adding demerara sugar make them caramelized? How would you do it?

  • Magnificent! I will do them ASAP….meanwhile a little question: no sugar at all? How should I do do make them sweet, leaving proportions perfectly balanced, could you give me suggestions? Thanks a lot!

    • Stefania, they are a bit savory, but only because I want them to kinda function like a croissant. If you wanna make them more dessert like, you can reduce the salt to 1/2 tsp, then add 2 tbsp of sugar in the dough.

  • GENIUS! BRILLIANT!! All the amazing words in the dictionary. I’m obsessed with the idea of cruffins and I love that you made them without folding and chilling!!

  • This is entirely amazing. More encouragement to buy the pasta maker attachment thingy I’ve been wanting.

    And the shot where the little ‘poof’ of powdered sugar is coming out of the strainer is transfixing O_O

  • Completely unrelated but coincidental to my personal events today…Mr. Holmes Bakehouse on Larkin Street in San Francisco, known for his Cruffin selection, was subject to theft in early March. The thief only stole recipes from the establishment and most news coverage consistently referenced the missing Cruffin recipe. Wow!

  • Sorry to be confused, but it looks like you divide the dough into four sections. Then, you roll each section and cut it in half and butter it and roll it up. That’s 8. But now I read that after you roll it up, you cut the roll in half lengthwise, so now it’s 16? Also – I wish there was a video attached. I know it’s a lot to ask, but this looks amazing and for a novice baker, a vid would help. :) Love the blog. Thank you for this, even though I know it’s going to tank the first time I make it, I’m still going to try. xoxo

    • Kathryn, after you divide the dough into 4 and roll 1 portion out, it will be long (see the diagram), therefore you have to cut it in half. But you still roll both “sections” into 1 log, then cut into 2. So you’ll get 8. Does the diagram clear things up for you?

  • I don’t know how I have never thought of making anything other than pasta in my pasta machine.I feel many windows of opportunities opening up…!

  • These came out beautifully, I never thought I could laminate dough in so little time. I would like to make the dough itself a little sweeter, so do you have any suggestions on how to do that? I was thinking either substitute a little flour for some powdered sugar, or sprinkle on some powdered sugar on top of the butter layer?

  • This is mind blowing! You are ah mah zing… this I will have to try soon and put some almond paste during the rolling or on top of the cruffin ?

  • Oh “Lady”, you elemental broody goddess of the kitchen, you’ve done it again ! it’s as if different worlds collided … a flaky brioche like in Paris, a muffin like in North America, a miniaturized greek filo pastry factory in your own home …. the result: MAGIC ! i will give it a try :) thank-you and take care, g-tsak.

  • When I came across your site last night, I was intrigued and wanted to try this. And yup, I bought a pasta machine this afternoon, and I will keep you posted what’s the outcome of my cruffins. Oh, I am thrilled and beyond excited!!!!

  • Congratulations. You inspired me. Today I got out my pasta machine after almost 5 years in the closet.

  • color me a skeptic…

    they look super yummy, but are they really as light/flaky/scrumptious as “traditional” croissants?

    here’s what gets me. i’ve seen other recipes for rolled croissant dough. you’re rolling dough that’s probably no thinner than 1mm into a diameter of probably not more than 5cm. so that’s roughly 50 layers tops

    with traditional puff pastry/croissant recipes, you fold into thirds, rotate, fold into thirds, and repeat those 2 folds 2-3 times more. that gives several hundred or even thousands of layers (729 for 2 repeats and 6561 for 3 repeats to be precise).

    is rolling up the dough enough to replicate the beautiful original?

    • Leven, haha good question. The goal here is not to replace the original croissant recipe, or to say this is better. That’s why I didn’t say “better croissant this way”. The recip offers an alternative to ppl who may be short on time, or looking for an alternative to the traditional ways. Cruffins are a popular invention from a bakery in San francisco, and I don’t think their cruffin, filled with pastry Cream, are completely identical to the traditional croissant either. The point is to have fun, as a process, to wherever it may take us. If we all just stick to tradition, what’s the point of cooking anymore?

      • totally agree. i’m really just being the devil’s advocate/naysayer/contrarian

        i love the relative ease of your version vs the day long (or two!) process of fold, fold, fridge, fold, fold, fridge… faced with the dauntingness of that, i’ll generally just buy frozen puff pastry and be done with it. your recipe definitely adds to the allure of constructing the whole thing yourself from start to finish

  • Just wanted to let you know that I added cinnamon sugar and turned them into morning bun cruffins. They are delicious and addictive! I just posted them on my blog.

  • This is brilliant and employs the same technique used to make the classic sea shell Italian pastry sfogliatelle. While not yeasted, the pastry is rolled in the pasta machine, spread with lard and dotted with candied citron. It is rolled up in the same fashion then sliced into discs and folded into a clamshell – but this cruffin recipe tempts me to not only make cruffins but to attempt to make sfogliatuffins.

  • thankyou for a wonderful recipe could you please tell me if you can freeze the cruffins and also how long will they keep after they are made. Do you think that you could put a filling in them. Thanks

    • Josy, I’ve never tried freezing them before, so I don’t know how good they will remain after reheating (in the oven I suppose). If you want to put custard in them (like the ones in San Francisco), reduce the salt and add sugar to the dough (read the notes below the recipe). I suppose you’ll have to cut an opening on top.

  • Thanks for the great recipe! I filled the centre of my cruffins with almond frangipane – highly recommend!

  • Made them! They are fantastic! And we used pure butter for some, and 2 frangipan, 2 vanillecream.
    Just Mmm… Thanks for the nice pic’s and recepie!

  • I couldn’t resist the temptation to bake this adorable cruffins. I did it (last week) changing some ingredients and changing the process just a bit according to my way of working. The result was just great. I was glad to write about it in my blog and share your technique in spanish. Thank you very much for sharing this cruffins

  • These look amazing!!! Will make them next week.

    My ?: would this dough make a “cronut” (if deep fried)?

    In Singapore, we had tuna-stuffed cronuts (very delicious). I have been trying to replicate them ever since……

  • Thanks for the recipe Mandy. Love how detailed your instructions are too.

    My cruffins are currently proving, so can’t wait to try them! I must say the hardest part of the recipe is smearing the butter onto the super thin dough without causing any tears – a step that demands lots of patience!

  • I just finished….waiting for them to rise! Thank you so much for the illustrations! I can’t wait to eat them. Using the pasta machine, was a stroke of genius! Amazing!

  • Made these last weekend, for our Dutch Kingsday celebration. Totally loved these. Mine did not turn out as golden as yours, so maybe next time i wil add some eggwash. Totally gonna spring for a pastamaking attachment for my kenwood machine, which will hopefullu make cruffin making life that much easier ;)

  • Love these…they make waking up…necessary! I’ve made these twice now in less than a week, I think I’m obsessed. Thank you.Much easier than making croissants.

  • I made this yesterday – great flavor but a couple of comments.

    Mine came out very crunchy/crispy. My dough didn’t rise enough during the second proof. I think what I’ll change next time is that I will activate the yeast in the water required before adding it to the dough. I normally do for any bread recipe, but I figured I would give these instructions a try first.

    I added the sugar that you recommended and that made it just sweet enough, I liked that.

    • Brad, thanks for the feedback! Yes I made the same mistake of not final-proofing enough, and the bread was crunchy and tough. I would really wait for the dough to at least fully double before baking. Dissolving the yeast first is a good way to speed things up.

  • Your cruffin recipe was a great incentive to purchase a pasta machine. I was finally able to make the cruffins (activating the yeast first before adding it to the dry ingredients) and they turned out amazingly. I’ll be sure to post them on my IG and credit you of course. Once again, thank you for sharing your creative recipes!

  • This is amazing. I tried it a few times (the second time with a few changes) and added some spices like vanilla, tonka and lemon zest to the butter.
    It came out beautiful and it was really fun to make.

  • Hi Mandy, Thanks again for your brilliant cruffin recipe! I just posted a chocolate version of the cruffin on my IG account and credited you for the recipe. I know you’re busy, but I would be so grateful for your feedback. You’re such an inspiration and it would mean the world to me. Thank you!

  • Hi Mandy, thanks for the recipe. However, I am looking at the conversation and may think it’s wrong or I just don’t know any better.

    I saw a video with this recipe by http://www.aprendresansfaim.com but the measurement of yours is bit off. Here is the recipe

    150g flour T45
    150g T50 flour
    1 ½ tablespoon dry yeast
    1 ½ teaspoon salt
    2 tablespoons sugar
    135ml of warm water at 35 ° C maximum (135g or 13,5cl)
    50g butter, cubed
    Butter 168g softened at room temperature (4 cubic 42g)
    Nutella
    icing sugar for dusting

    Can you verify re dry yeast and also the salt? Thanks a million!

  • Hi from Spain ;)
    If I want to freeze a cruffin, I must do before baking the cruffin? … Or, should I freeze it once baked.
    Thanksssss

    • Mercedes, if you freeze them before baking, you may have to let it thaw first (and it might expand during thawing because of the yeast, which is fine). I find that any pastries that are frozen tend to be less good after it’s reheated, giving the loss of moisture and etc. But that’s just me :)

  • Hey there! I know I’m late to the party, lol, but just wanted to thank you for this friggin awesome recipe!

    I can’t wait to try this, and I agree with others that this is pure genius!

    I just found your blog (via a Google search for ‘cruffins’, lol) and can’t wait to read through more posts! :)

    Thanks again!

  • This is a great recipe. My lessons from making them are not to stint on swathing the butter over the dough. I thought I had the dough covered enough on the first batch but didnt use anywhere near as much butter as suggested here and they were okay but not mega. Next time I used the recommended amounts even though this was very buttery indeed and this somehow made the open layers at the top crisper and the central sections more good-croissant like when baked.

    Also when it comes to rubbing the butter over the dough because the dough is so fine and easily splitable at this stage I found it easier to put the first amounts down the centre of the dough and then use my fingers to gently move it to the edges. Secondly, do what Mercedes says and be patient and leave these babies till they do double in size – I had no trouble with the yeast in achieving this and following this recipe without prior fermantation. I baked the first batch too soon and though still good they werent a patch on the second ones which look just like the ones in the pictures here and taste great.

    I love these with home made jams but I am now itching to shake cinnamon sugar over the pasta sheet before the role up to see if we get a mega cinnamon bun as the earlier poster has suggested – its not like anyone contemplating these is going to be that concerned about calories……are they?

      • Apologies for getting my Mercedes and Mandy’s mixed up – I should also have added that I do the version with less salt and a small amount of sugar added to placate (and doubtless, plaque) my sweet tooth but I probably wouldnt do that if ever I give the cinnamon cruffin version a go…..

        Now on to tackling the awesome looking Walter White….you have some amazing ideas on here Mandy and both the commentaries and the photographs are exemplary.

  • This may have already been asked … But… I will ask again.

    What is the best storage method for these?
    Can I freeze them ( before or after baking)?
    If yes for how long?

    Thank you!

    • Dsar, I didn’t like them when they were frozen and re-baked, so I would suggest freezing the dough after it was twirled/shaped and 80% proofed, then give it a few hours (2~4 depending on the room temperature) before baking to defrost and fully double, then bake.

  • ok, they just came out of the oven and they are half gone. Took the advice about reducing the salt, adding a little sugar to the dough, and brushing with an egg wash before sprinkling with a little sanding sugar. OUTSTANDING RECIPE. Light, flaky, delicious- and the whole pasta machine hack is brilliant- thanks!

  • I am going to be making this, this weekend… I think that you may have left out one step in the pictures. after you have rolled up the dough like a cigar… don’t you have to cut the dough lengthwise to expose the layers of the prospective cruffin? that way you would have 2 parts..out of 1? Sorry if I may have missed a similar question earlier, but for some reason, without looking really closely at the pictures, I couldn’t figure out how the layers got in it. Am I correct?
    I can’t wait to make this..
    ;)

  • just making them now… i see that you did in fact explain it. I was just not understanding.. but, I did get it.. Mea culpa.
    they are looking good, I am so impressed that I could do this. Thanks for the recipe!

  • Are you meant to prove them again if you put them in the fridge the day before? I made these last night, but I think I misunderstood the instructions. If I want to cook these first thing in the morning for warm breakfast should I be proving them in a warm place over night, rather than in the fridge? I don’t want to get up in the middle of the night to get them out of the fridge. Any help will be gratefully received, because they looked amazing just really tiny!

    • Emma, did they expand in the fridge overnight (they should have and that should’ve been the proofing)?? Sounds like yours didn’t proof in the fridge at all. What I would do is, before putting them in the fridge the night before, let them proof at room-temperature for 1~2 hours first to get a head start. Let me know if this helps!

  • I am so over the moon I found this recipe! I sit here at the computer with a coffee and a cruffin almost too hot to eat… but I’m doing it anyway! Absolutely will be making these again! (I did a tray of minis as well which worked well too- just cut the log into small segments) :D

  • This is brilliant! Do you think I could use this method to make a croissant? Perhaps after rolling the dough into the tube, I can use a rolling pin to roll it out into a rectangle, and cut it from the top right to the bottom left to create that triangle and roll it up like a croissant?

  • When you first posted this I knew I had to try to make it. I finally did yesterday. OMG I can’t believe it worked. Your instructions where spot on and it came out perfect. This is my best baking success evah!! Thank you for sharing, I will be baking these for friends at Christmas time.

  • Brilliant, finally putting my pasta machine to good use. Made some yesterday and making a second batch today, taste amazing.

  • I’d like to make Cruffins for Christmas morning and was wondering if I could make them the night before and leave them to proof overnight in a warm room instead of the fridge?

  • Hi! The photos taken of these pastries are simply beautiful. I was wondering if I could use one of them (specifically the one of you sifting flour) for a school project (personal use). I would make sure to give this blog all the credit. Let me know, thanks!

  • These look wonderful! I will try them although I am low carb due to pre-diabetes. But the process will be fun!

  • Oh good Lord. I am late to this party, but far better to be late than not arrive at all! The cruffin thing began for me when I ate one (oh, ok, three) on holidays in Melbourne last year. Reminiscing about said holiday with hubby yesterday, he says, “I miss those cruffins we ate with the chocolate cream”. Me: “I could probably make some decent ones in the steam oven. I mean, they’re just like baking a croissant dough, so it can’t be that hard”. And, thanks to your genius recipe, it’s not! Waistline-curses and pastry loving applause in equal measure! I’ll be adapting them to bake in my combi steam as soon as the butter on the bench is soft enough. :)

  • Made these this morning. I followed the recipe exactly, except I don’t have a stand mixer so I did it all by hand. The dough was extremely tight at first, so I added a few teaspoons of water to incorporate all the flour. Mixing in the butter by hand got very messy — at first I thought I’d already ruined the dough, but I kept going and it came together very nicely. When rolling the dough in the pasta maker, I didn’t bother connecting the ends to make one continuous strip. It was easy enough to cut the strips in half and run them through a few times.

    The end result was PInterest-worthy. The cruffins were a little chewier than I expected, and certainly savory, as described. Now that I’ve successfully made the recipe once, I’m thinking of making roasted garlic parmesan ones, as well as sweet ones, maybe with a Milo or Nutella paste if I can figure out how to make it.

  • Hey thanks so much for this recipe, the instructions/diagram were perfect… Made the sweet variation for my friend’s birthday and piped in some lemon curd (recipe from epicurious) since she likes lemony desserts… So so good and beautiful. I feel like these are -made- to be filled… Gooey center, crisp exterior with flaky, tender layers in between… Will definitely have to try some variations of this concept.

    I used my kitchen aid pasta attachment and had to abandon the genius circular pasta feeding idea… takes some practice on an electric machine (and maybe bc it’s so high off the counter too?)… Just wanted to mention that in case anyone else has trouble with that… They still turned out beautiful even though the ends of my pasta sheets were not perfectly square.

    I feel like this would make a great, quick kouign amman too…

    Thank you!

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