I know the ones you're talking about W. In the Cordon Bleu book they just call them 'feuilletés'. You just cut out a square, fold it diagonally to make a triangle. Then you cut out a 1 cm border but you leave it attached at the right angle. You then unfold the trangle, brush the edges with egg wash. You pick up the border strip and fold it to the opposite side, and do the same with the other side. I've made those before; they are crowd pleasers. I've had a bit of trouble because they can puff up too much and lose their shape but if the pâte feuilletée is thin enough, it should work just fine. |