Wine Puffs

Cut 2 tablespoons cold butter into the flour. Add the beaten eggs, salt and the wine to form a firm dough. Knead it until you can feel and see dough blisters. Place in the refrigerator to chill for at least 1/2 hour. Place on a floured board and roll thin. Dot generously with butter, fold edges together, then fold top and bottom to center, envelope fashion. Roll thin again. Chill for an additional 1/2 hour. Place on floured board again and repeat the above procedure until all of the butter has been used, about 4 times in all. Brush dough with beaten egg yolk, shape into small balls. Place on lightly greased and floured cookie sheets. Bake in a very hot oven (preheated to 500 degrees) 15 to 18 minutes. Puffs should rise quickly and must be carefully watched during baking because they burn easily.


	\| home \| back to Recipes \| Wine Puffs 2 c butter 4 flour 3 eggs, beaten 1/2 tsp salt 5/8 c red wine 1 egg yolk Cut 2 tablespoons cold butter into the flour. Add the beaten eggs, salt and the wine to form a firm dough. Knead it until you can feel and see dough blisters. Place in the refrigerator to chill for at least 1/2 hour. Place on a floured board and roll thin. Dot generously with butter, fold edges together, then fold top and bottom to center, envelope fashion. Roll thin again. Chill for an additional 1/2 hour. Place on floured board again and repeat the above procedure until all of the butter has been used, about 4 times in all. Brush dough with beaten egg yolk, shape into small balls. Place on lightly greased and floured cookie sheets. Bake in a very hot oven (preheated to 500 degrees) 15 to 18 minutes. Puffs should rise quickly and must be carefully watched during baking because they burn easily. Recipe featured in Bread Daily on 12/07/01.