Puff pastry

This versatile puff pastry recipe offers three delicious variations: flutes, twists, and sesame kimchi arlettes. Infused with the spicy tang of kimchi sesame leaves and the nutty crunch of sesame seeds, these treats are perfect as appetizers, snacks, or sweet indulgences. Serve warm for the best texture and flavor. This recipe yields approximately 20–30 flutes/twists and 12–15 arlettes, serving 6–8 people.

Ingredients

Détrempe (base dough)

• 500 g flour
• 10 g salt
• 250 ml water
• 75 g unsalted butter, melted

Flutes or twists

• 20–30 kimchi sesame leaves, finely chopped
• 4 tablespoons sesame seeds

Arlettes (sweet)

• 2 tablespoons sesame seeds
• 200 g sugar
• 1 egg (for egg wash)

Equipment needed

• Cold work surface
• Pastry scraper
• Rolling pin
• Parchment paper
• Baking sheet
• Sharp knife
• Pastry brush
• Oven
• Refrigerator
• Bowl

Instructions

Step 1: Prepare the détrempe

1. Sift 500 g flour and 10 g salt onto a cold work surface. Make a well in the center and pour in 250 ml water and 75 g melted unsalted butter.
2. Using your fingertips, gradually combine the ingredients, working the mixture with a pastry scraper until loose crumbs form. If the dough feels too dry, add a little more water (1–2 teaspoons at a time), being careful not to make it sticky.

Step 2: Shape and chill the détrempe

1. Shape the dough into a ball, known as the détrempe. Cut a shallow “X” on top to prevent shrinkage during rolling.
2. Wrap the dough in floured parchment paper and chill in the refrigerator for 30 minutes.

Step 3: Enclose the butter

1. Lightly flour a cold work surface. Flatten the chilled détrempe and, leaving a mound in the center, roll it out into a cross shape with four equal arms.
2. Place 250 g cold, unsalted butter (cut into a square and slightly softened) in the center of the cross. Fold each section of dough over the butter, pulling lightly to completely enclose it, forming the pâté. Pinch the edges to seal.

Step 4: First and second turns

1. Lightly flour the work surface and the rolling pin. Roll the pâté into a long rectangle (about three times as long as wide).
2. Fold the bottom third of the dough up towards the middle, then fold the top third over it, brushing off excess flour. The dough should now be a square with three layers and aligned edges (first “turn”).
3. Give the square a quarter turn so the open edge is on the right (like a book). Gently press the edges to seal. Roll out into a long rectangle again and fold in thirds as before (second “turn”). Mark the dough with two fingertips to indicate two turns. Wrap in parchment paper and refrigerate for 30 minutes.

Step 5: Complete the turns

1. Repeat the rolling and folding process for a total of six “turns” (three sets of two turns), chilling the dough for 30 minutes after every second turn. After the sixth turn, chill for an additional 30 minutes.

Step 6: Prepare the filled pastry

1. Roll the chilled puff pastry out into a large rectangle. Cut it into two equal pieces.
2. Spread the 20–30 finely chopped kimchi sesame leaves evenly over one piece. Place the second piece of dough on top and press gently to seal. Chill for 30 minutes.

Step 7: Shape and bake flutes or twists

1. Flutes: Cut the dough into strips 1 cm wide by 25 cm long. Brush with egg wash and sprinkle with 2 tablespoons sesame seeds. Chill for 15 minutes, then transfer to a parchment-lined baking sheet.
2. Twists: Cut the dough into strips 1 cm wide by 20 cm long. Twist each strip gently, brush with egg wash, and sprinkle with 2 tablespoons sesame seeds. Chill for 15 minutes, then transfer to a parchment-lined baking sheet.
3. Preheat the oven to 200°C. Bake the flutes or twists for 15–20 minutes, or until golden brown.

Step 8: Shape and bake arlettes

1. Roll out the remaining scraps of puff pastry into a thin layer. Brush with egg wash and sprinkle evenly with 2 tablespoons sesame seeds and 200 g sugar.
2. Roll the dough into a tight cylinder. Chill for 30 minutes.
3. Cut the cylinder into thin slices (about 0.5 cm thick) and press each slice into additional sugar to coat both sides. Line a baking sheet with parchment paper and transfer the arlettes to it.
4. Preheat the oven to 200°C. Bake for 10–15 minutes, or until golden and caramelized.

Flavor profile

The flutes and twists offer a savory blend of flaky puff pastry with the spicy, tangy kick of kimchi sesame leaves and the nutty crunch of sesame seeds. The sweet arlettes provide a contrasting caramelized sugar finish with a hint of sesame, creating a versatile range of flavors from savory to sweet.

Serving suggestion

Serve the flutes or twists warm as appetizers or sides with dips like soy sauce or hummus, and the arlettes as a sweet treat with tea or coffee. This recipe yields 20–30 flutes/twists and 12–15 arlettes, serving 6–8 people, ideal for a party or gathering.

Tips

• Keep all ingredients and surfaces cold to ensure proper lamination of the puff pastry.
• Roll the dough evenly during turns to maintain consistent layers; avoid overworking.
• Use fresh kimchi sesame leaves for optimal flavor; adjust salt if kimchi is very salty.
• Chill the shaped flutes, twists, and arlettes to help them hold their shape during baking.
• Monitor baking closely to prevent burning, especially for the sugar-coated arlettes.