Savoury St. Nicholas' staffs

Sinterklaas is back in town! Surprise your customers with a matching snack made with butter puff pastry dough. Check out the recipe here.

VDP Sinterstaffen 1000X1000

Ingredients

  • VDP puff pastry dough
  • for decoration: grated matured cheese, pepper and salt, herbmix or the like

Baking advice

  • Bake slightly milder than croissants and add a little less steam. 18 minutes at 210°C

Tip

  • Various types of sugars, like rock sugar, granulated, P3, P4 and optionally with cinnamon for added flavour. After baking the sweet varieties add bright colours using Chocuise Souplesse (from Steensma)

Preparation

Roll out the dough to a thickness of 6 mm and 30 cm width, Place the dough on a baking tray and leave to stiffen in the freezer so it can be cut neatly. After 30 minutes, remove the dough from the freezer and cut it with a sharp knife or cutter frame. Weight per piece +/- 55 g. Allow the dough to reach room temperature, twist it twice then roll one end gently into the shape of a staff. Leave the products to rise for 45 min.

Deegplak Lightroom Psd2

Questions

Do you have any questions about this recipe? Please contact your account manager.

Thomas Knook

Sales Manager

+31 6 20 39 39 28 knook@vdpol.nl
DV 0739