The left over pie dough after the end of baking, what do you do with it? As a child my mother let us make cinnamon rolls. We would roll out the extra bits of dough into what ever shape it decided to be. More often then not, it was an odd looking rectangle.
After which we would spread butter, then sprinkle sugar and cinnamon on top of it. Next we would roll the shape into a log, and cut it to make cinnamon rolls.
Whenever I have extra dough I try to invent something with it. The filling starts with whatever is in the frig, or the cupboard. Today a half of lemon starred back at me, a few leftover hazelnuts in the bottom on the bag, and one square of baking chocolate. I tossed the lemon rind, the hazelnuts and the piece of chocolate into the cusinart and chopped them finely together. I added a touch of cream, (but butter would work as well) and some brown sugar.
I added a spoonful of the mixture to each circular pie dough, and pinched the top together. Then I baked them on top of parchment paper, at 350°, for five minutes.
When they came out of the oven I sprayed balsamic vinegar on the tops.
Served with Earl Grey tea it was a simple treat. Though the real question is what was the left over dough from? Ah ha, check in tomorrow to find out.
Note:
Lemon Hazelnut Buns
In a blender mix lightly:
The zest of one lemon
3/4 cup of hazelnuts
One square of baking chocolate
1/4 cup of brown sugar
2 tablespoons of cream (or butter)
Balsamic vinegar.
Blend. Put a spoonful of mixture onto a small, circular pie dough disc. Pinch the top, like the photo above. Bake at 350 for five minutes. Spray the top with balsamic vinegar.
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