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These flat, crunchy, sweet pastry spirals are a delicious accompaniment to fresh berries.
2 1/4 cups (9 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but very helpful)
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, cut into 1/4-inch dice and frozen for 30 minutes
3/4 cup (6 ounces) sour cream
1/2 to 3/4 cup (3 1/2 to 5 1/4 ounces) granulated sugar
Combine the flour, dough relaxer, salt and baking powder, then cut in the frozen butter, mixing till even crumbs form. Stir in the sour cream, gather the dough into a ball, divide it in half, and refrigerate it, covered, for at least 1 hour, or overnight.
Remove one piece of the dough from the refrigerator, sprinkle your work surface with sugar, and roll the dough into a 12 x 10-inch rectangle. Sprinkle sugar over the dough, gently roll it in with a rolling pin and, starting with a long side, roll the pastry into a log. Repeat with remaining dough, wrap the logs, and refrigerate for at least 1 hour.
Using a serrated knife, gently cut each log into 1/3-inch thick slices, and lay the slices on parchment-lined or lightly greased baking sheets.
Bake the pastries in a preheated 425°F oven for 9 to 10 minutes, or until the sugar on the bottom has begun to brown. Turn them over, and bake for an additional 3 to 5 minutes, or until the sugar is lightly browned on the other side. Watch closely -- these go from golden brown to inedibly scorched in nothing flat. Remove the pastries from the oven, and cool completely on a wire rack. Yield: 48 mini elephant ears.