Almond Crisp, Crisp Strips-stacked Quilt

Almond Crisp, Crisp Strips-stacked Quilt

1. The main ingredients are mixed and kneaded to the three-light state. (Because there is no butter, So Butter 35 uses peanut oil, it is best to use butter!)

2. Leave it for a while (about 20 minutes)

3. Wrap the flaky butter in the way of folding the quilt

4. If the oil melts in the middle and it is difficult to operate, you can put it in the refrigerator until it hardens before continuing the operation. It's okay if there is a slight oil leak

5. 3 fold a total of 5 times

6. Take a part of the stacked noodles and roll them into large pieces of about 2mm to 3mm. Brush with honey and sprinkle with sugar (sprinkle a little bit more because the puff pastry has no sweetness)

7. Sprinkle sliced almonds, cut into pieces (using a spatula), transfer to the baking dish with the help of a spatula

8. 200 degrees, 18 minutes, baked

9. Take another piece, roll it thinly, brush with honey, sprinkle with sugar, cut into strips, and roll it up.

10. 200 degrees for 18 minutes

Tips:

If the oil melts in the middle and it is difficult to operate, you can put it in the refrigerator until it hardens before continuing the operation. A slight oil leak is okay as long as it does not affect the operation