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18 Mar 2013

kouign-amann pastry

kouign-amann pastry

Have you ever tasted something that you felt might have been created just for you? I recently came across a kouign-amann in the pastry section of one of my favorite speciality food shops in L.A., McCall's Meat & Fish Co. Kouign-amann is a speciality of the town of Douarnenez in Finistère (in the west of France), made of bread dough with layers of butter and sugar folded in. It tastes like a cross between a croissant and elephant ears thanks to its buttery, flaky pastry layers and crispy, sweet caramelized edges. It's so light and airy, too, that it fools you into thinking it's okay to have two in a row. Plus, anything caramelized pretty much makes me weak in the knees...

P.S. If you want to try making it yourself, David Lebovitz's got you covered.

{Thanks, Jimin, for the tip! Photo by Oh Joy.}

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