Bellybuttons

March 21, 2007

Makes 15

DOUGH

1 1/4 cups flour 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, cut up 3 tablespoons ice water, or more if necessary Extra flour (for sprinkling) 1. In a medium bowl combine the flour and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle 3 tablespoons of the ice water over the dough and mix with a fork until it comes together, adding more water, 1 teaspoon at a time, if necessary.

2. Turn the dough out onto a lightly floured counter and knead lightly until smooth. Shape into a flat disk. Wrap in foil; refrigerate for 30 minutes.

CARAMEL

3/4 cup maple syrup 3/4 cup cream 1. In a medium saucepan, combine the syrup and cream.

2. Bring to a boil and let the mixture simmer steadily until it reduces by half and turns into a rich caramel; set aside.

ROLL

4 tablespoonsunsalted butter, at room temperature 1 cup granulated maple sugar (available at specialty markets) 1 egg yolk 1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.

2. On a lightly floured counter, roll out dough to a 6-by-10-inch rectangle. Spread the butter on the dough and sprinkle with maple sugar, leaving a 1 1/4-inch strip bare on one long side. Brush the strip with egg yolk.

3. Roll the dough up firmly toward the yolk and seal. Refrigerate for 1 hour. Cut the roll into 1/2-inch slices. Place them on the baking sheet.

4. Bake for 20 minutes or until golden brown. Dip the rounds in the hot caramel. Set on the sheet and let harden before serving. Adapted from "Au Pied de Cochon: The Album"