If you are wondering if these pastries might turn out well baked instead of deep fried, I can tell you they absolutely won't (I had to throw away an entire batch I attempted to bake). The deep frying is essential to a super flaky crust and is well worth the bit of extra work. I (clearly) ran out of daylight when attempting to photograph this recipe. I plan to make it again far earlier in the day, not only so my camera can actually focus, but so I can photograph the process of shaping/pressing the pastries. It's really quite easy, but if you have any questions about my description of the process, I am absolutely happy to answer them!
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