Rosemary Crescents (迷迭香酥)

Making something for breakfast on Sat morning!

Serving size: 18 pieces (puff pastry of 24cm x 24cm)

Preparation time: 15 minutes
Cooking time: 12 minutes

Ingredients:      
1 puff pastry (24cm x 24cm or 250g roll into 2mm thickness)
100g softened butter
1 crushed garlic clove
1 tsp lemon juice
1 tsp dried rosemary (or try other herbs like thyme)
salt & pepper


Steps:

1. On a lightly floured surface, roll out the puff pastry, or just do it directly on your baking tray / cookie sheet.
2. Cut the pastry into long triangular shape. Mine is about 6cm base x 9cm height per piece.
3. In a bowl, mix the softened butter, garlic clove, lemon juice and dried rosemary together until soft. Season with salt and pepper to adjust the taste.
4. Spread the mixture on the surface of each of the pastry. Gently roll each piece of pastry from the triangle base towards the far end of the tip.
5. Arrange the crescents on the baking tray / cookie sheet and leave at least 5cm in between to allow them to increase in size. Chill for 30 minutes.
6. Dampen the baking tray / cookie sheet with cold water to create steamy atmosphere during baking. This can help the crescents to rise.
7. Pre-heat the oven, bake with 200C/400F for 10-15 minutes, until you see the crescents turned into golden and risen.

My Tips:

• Can brush a bit thicker layer of the mixture on the pastry to give more flavor.
• Need to pinch the crescents slightly so the crescents will not unroll during baking.

My comments: I could have add stronger flavor or brush thicker layer of the mixture on the pastry before rolling into crescents. Also I did not pinch the crescents tight, so some of them unrolled a bit when baking.