Toffee Langues de Chat
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Rich toffee and smooth cream cheese filling, encased in a crispy, buttery pastry crust.
Ella x
Ingredients
- 250butter
- 200 gall-purpose flour
- 100 mlcold water
- 10 gsalt
- 150 gconfectioner's sugar
- 120 gdark chocolate
- 250 gcream cheese
- 4 eggeggs
- 200 mltoffee sauce
- 10 gbaking powder
- 2 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Ensure even baking.
- 2
Combine flour, salt, and baking powder in a bowl.
Tip: Use a digital scale for accuracy.
- 3
Add cold water and mix until the dough comes together.
Tip: Be gentle to avoid overmixing.
- 4
Roll out the dough to a thickness of 3mm (1/8 inch).
Tip: Use a pasta machine or a rolling pin.
- 5
Cut into 8 equal rectangles, about 10cm x 15cm (4" x 6").
Tip: Gather scraps and re-roll the dough.
- 6
Place a rectangle on a baking sheet lined with parchment paper.
Tip: Brush the edges with a little water.
- 7
Spoon a quarter of the cream cheese mixture onto one half of the rectangle, leaving a 1cm border.
Tip: Don't overfill to prevent overflow.
- 8
Brush the edges with a little water and fold the other half over.
Tip: Press gently to seal the edges.
- 9
Brush the pastry with a little water and sprinkle with confectioner's sugar.
Tip: This helps to create a golden crust.
- 10
Bake for 25-30 minutes, or until golden brown.
Tip: Don't overbake, as the toffee sauce will set later.
- 11
Let cool for 5 minutes, then invert onto a serving plate.
Tip: Serve warm, with toffee sauce drizzled on top.
- 12
Drizzle with toffee sauce and serve.
Tip: Adjust the amount to your liking.
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