Surf N Turf Baguette Sandwich ~ TO BE TASTY

Ingredients:

For the Dough (Simplified Puff Pastry):

Instructions (Dough):

Combine Dry Ingredients and Butter: In a large bowl, mix flour, salt, and very softened (but still cool) butter.
Add Water and Form Dough: Add 3/4 cup cold water and mix with a fork until a shaggy dough forms. Knead on a floured surface until soft and pliable (add more water if needed).
Rest: Cover and let rest for 15 minutes.
First Butter Incorporation and Fold: Roll the dough into an 18-inch square. Divide the softened butter into thirds. Spread one-third of the butter on two-thirds of the dough. Fold into thirds like a letter.
Second Butter Incorporation and Fold: Roll the dough into a thin rectangle. Spread with another third of the butter. Fold into thirds again.
Final Butter Incorporation and Roll: Roll the dough into an 18x21 inch rectangle. Spread with the remaining butter. Roll tightly into a log.
Chill: Chill the log in the refrigerator for 1-2 hours.
Prepare Muffin Tins: Grease muffin tins.
Shape Tart Shells: Slice the log into 1-inch pieces. Flatten each piece and press into the muffin tins to form tart cups.

Key Points for Dough Success:

Butter Temperature: The butter needs to be very soft to spread easily, but still cool enough that it does not melt. If it is too melted, the lamination of the dough will not work.
Cold Water: Use ice-cold water to keep the butter from melting.
Gentle Handling: Handle the dough gently to avoid overworking the gluten.
Chilling: The chilling time is crucial for the butter to solidify and create flaky layers.
Floured Surface: Keep the work surface well-floured to prevent sticking.
Visual Aid: The recipe suggests watching a video, which is highly recommended for understanding the folding technique.
Tart Shell Shaping: Using cold water on your hands can help prevent the dough from sticking when shaping the tart cups.

Surf N Turf Baguette Sandwich