Hostore Lazoak

Puff Pastry

• Prepare the puff pastry using two double folds and one single fold.
• Chill the dough for 20-30 minutes between folds.
• After the final fold, refrigerate the dough for at least 30 minutes before rolling.

Shaping

• Roll the pastry to a uniform thickness of 3-4 mm.
• Lightly sprinkle the surface with granulated sugar.
• Cut strips approximately 2 cm wide and 18-20 cm long.
• Twist each strip at the centre to form a bow.
• Place the pieces on baking trays lined with baking paper.
• Brush with beaten egg.
• Add sliced almonds if desired.
• Baking
• Bake at 190°C for 18-22 minutes.
• Continue baking until evenly golden brown and fully developed.
• Remove from the oven and cool completely on a wire rack.

Finishing

• Prepare an icing using icing sugar and water.
• Apply the icing to the completely cooled bows.
• Allow the icing to dry before serving or packaging.