Alright, the laminated dough was a bit hard to make though the makeup part of these pastries was very fun because it looked nice and was pretty simple. Unfortunately the lemon pie filling vol-au-vents were so good I forgot to take a picture as I already have eaten them but I got to admit that was the recipe I was most proud of prior to now.
If you don't know what vol-au-vents are...
they're pastries where you roll out the laminated dough [with the butter already in, after the 3rd turn] and cut out 3 1/2 inch bt 3 1/2 inch squares; then you fold the squares, cut like this < slightly so the mini squares don't fall out and take the two flaps of dough and overlap them over each other creating a border-like design with little twists at each end. Afterwards you egg wash them, put filling in the center, and egg wash them once again then they're ready to be baked at 300 F for about 10 minutes.
By the way vol-au-vents means 'windblown' and they name these pastries like that because they refer to the lightness.
Summary: Loved it. :)
~K
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