Recipe - Sacramento Taco Soup

Flour; for rolling
1 pound Puff Pastry; (see below), or
1 pack Frozen puff pastry (17 1/4
oz); thawed
1 lg Egg
1 cup Vanilla Sugar
1 cup Coarsely ground almonds
=== PUFF PASTRY ===
1 pound Allpurpose flour
1 pound Cold unsalted butter; cut in
small pieces
1 teaspoon Salt
1 cup Heavy cream; or
One half cup Heavy cream; mixed with
One half cup Ice water
=== VANILLA SUGAR ===
2 cup Granulated sugar
1 Vanilla bean; seeds scraped

PUFF PASTRY: In the bowl of a food processor or using the flat paddle of an
electric mixer, mix One half cup flour with butter until very smooth. Shape the
mixture into a flat square 1inch thick, wrap well in plastic, and chill
for at least 30 minutes. Combine the salt with the remaining flour in a
large mixing bowl, and add the cream (or cream and water). Mix the dough
well by hand or with an electric mixer; the dough will not be completely
smooth, but it should not be sticky. Shape it into a flat square 1 1/2
inches thick, wrap in plastic, and chill, at least 30 minutes. Remove the
two doughs from the refrigerator. On a lightly floured board, roll out the
two doughs, rolling the flourandcream dough into a rectangle twice as
long as the butter dough. Place the butter dough in the center, fold up the
ends to completely encase the butter dough, and seal the edges by pinching
them together. Wrap well in plastic, and chill for at least 30 minutes, so
that the dough achieves the same temperature throughout. Remove the dough
from the refrigerator, and, on a lightly floured board, roll it out into a
large rectangle approximately 1/2inch thick. Fold the dough into thirds,
aligning the edges carefully and brushing off any excess flour. The object
is to ensure that the butter is distributed evenly throughout so that the
pastry will puff evenly when baked. Wrap the dough and chill it for at
least 30 minutes. This completes one turn. Repeat this process five more
times; classic puff pastry gets six turns, creating hundreds of layers of
butter between layers of the flour dough (729 to be exact). Use as little
flour as possible when rolling out the dough, and always brush off any
excess. Remember to let the dough rest for at least 30 minutes in the
refrigerator between turns, or 15 minutes in the freezer. This chilling
makes rolling out much easier and keeps the layers of butter at an equal
thickness. By the sixth and final turn, the dough should be very smooth,
with no lumps of butter visible. Wrap the pastry in plastic wrap and
refrigerate until ready to use (up to 2 days), or freeze for future use.
(Makes approximately 2 pounds) VANILLA SUGAR: Combine sugar and vanilla in
a small jar. (Continue adding sugar and vanilla as needed.) For a little
variation, you can use colored sugar crystals, coarse sugar crystals, or
even rock candy broken into little pieces in place of regular sugarcoating.
(Makes 2 cups) SACRISTAINS: Position racks in the lower and upper thirds of
oven; heat to 425 degrees. On an even, lightly floured surface, roll out
half of the puff pastry to a 12 by 12inch square, about 1/16inch thick.
In a small bowl, beat egg with 2 teaspoons cold water. Using a pastry
brush, lightly brush egg wash over the entire surface of a puffpastry
square. Sprinkle pastry with One fourth cup each of sugar and almonds. Gently roll
over surface with a rolling pin to push sugar and almonds into the dough.
Flip puffpastry square and repeat process with egg wash, One fourth cup sugar,
and One fourth cup ground almonds. With a pizza cutter or sharp knife, cut the
puff pastry into eighteen 3/4inch strips. Using both hands, hold strip at
both ends and twist two or three times. Place six strips on each of two
baking sheets about 1 One half inches apart. Transfer to oven, and immediately
lower the temperature to 375 degrees. Bake for 10 minutes. Rotate baking
sheets between oven shelves, and from front to back. Continue baking until
golden brown, 3 to 5 minutes. Cool on wire rack. Repeat process with
remaining puff pastry. Store in an airtight container for up to 3 days.
Freeze remaining puff pastry for up to 1 month. Makes about 30 cookies.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "30 cookies"

Per serving: 6999 Calories (kcal); 314g Total Fat; (40% calories from fat);
93g Protein; 961g Carbohydrate; 676mg Cholesterol; 3468mg Sodium Food
Exchanges: 36 One half Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;
61 One half Fat; 27 Other Carbohydrates

Recipe by: Martha Stewart

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