INGREDIENTS

INSTRUCTIONS

(for home size 11 x 17-inch sheet trays)  For thinly rolled dough
(1/16-inch) used to make little pizzas start  with 15 ounces (1/3 of
the recipe). For thickly rolled dough  (3/8-inch) used -- start with 22
ounce for everything else.  Line an 11 x 17-inch sheet tray with
parchment paper. On a floured  table, roll the rectangle of dough to a
length of 15 inches and a  width of 10 inches. Dust off any excess
flour. Roll the dough up onto  the rolling pin and transfer it to the
sheet tray. Using a 10-inch  rolling pin and rolling gently from the
center out, roll the dough to  fit the tray. Make sure it is even -
with no lumpy edges. Rolling  lightly and gently enables you to keep it
even. Shapes to cut out of  the 3/8-inch thick dough: Bouchee: Cut 2 3
1/2-inch rounds of dough.  Cut a 2 1/4-inch circle out of the second
round. Egg wash the first  round. Place the ring from the second round
over the first so that  the edges line up. Dock the edges and center
with a fork. Thin inner  circle can be baked as well and used for a
lid. Bouchee made from  special cutter: Use and cutter made especially
for this purpose. It  has two cutting edges - one inside and shorter
than the other that  scores, rather than cuts the dough. Criss-cross
Tartlet: Cut a 5-inch  square. Fold it into a triangle and cut from
each edge towards the  apex, stopping about 1/2-inch short of the apex.
The cut should be  about 1/2-inch from the edge. Open it up to the
square and place on a  cookie sheet. Egg wash the edges. Bring one
point over to the  opposite corner of the inner square and press. Bring
the opposite  point over and press. Press along the rim to seal. Dock
rim and  center. Puff Strip: From a sheet tray of frozen dough, cut a
rectangular piece 8" wide and the length of the sheet tray. Transfer
it to a paper lined cookie sheet. Using a pizza wheel, cut a 3/4"
strip from each edge. Egg wash the edges of the center piece and flip
the cut strips onto the egg washed edge. Dock the 2 rims with a fork,
then dock down the center.  Vol-au-Vent: Similar to above, but round.
Press whatever size round you want into the dough on the sheet tray.
Lift and cut along the circular impression with a pizza wheel. Center
another round, and inch or so smaller in diameter than the first over
the circle of dough and press lightly. Remove and cut along this  line.
Egg was the edge, as above, and cut through the outer rim in  one
place. Place the rim over the center circle, lining up the edges.  Dock
the rim with a fork, then dock the center. Bake 20 to 25 minutes  in a
preheated 425 degree oven. Recipe By : BAKERS' DOZEN (PEGGY  CULLEN)
SHOW #BD1A40  Posted to MC-Recipe Digest V1 #309  Date: Sat, 23 Nov
1996 22:46:58 -0600  From: Jackie Bordelon <jbord@premier.net>

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