PASTRY CUTOUTS RECIPES

Steps:

• In a food processor, whirl flour, sugar, and salt. Add butter and pulse until pieces are almond- and pea-size. Sprinkle 1/4 cup plus 2 tbsp. ice water over mixture and pulse 3 or 4 times just to distribute.
• Dump mixture into a mound on a work surface. Working quickly so butter stays cold, firmly press dough with heel of hand, pushing dough outward from center. Scrape dough from work surface using a bench scraper, and toss to redistribute wet and dry patches. Repeat, pressing on dry patches and tossing to create a soft dough with no dry spots. Don't overwork; you should see pieces and streaks of butter.
• Divide into 2 portions and gently press each into a 3/4-in.-thick disk. Wrap each in plastic wrap and chill until firm, at least 2 hours and up to 2 days.
• Unwrap and lightly flour first pastry disk, work surface, and rolling pin. If dough is too firm, let stand about 5 minutes. Working from center with short strokes, roll pastry into a 12- to 13-in. round that's an even 1/8 in. thick. As you work, lift round, using a bench scraper, and reflour board and pin as needed to keep it from sticking.
• Fold round in half and open up into a 9-in. pie pan, easing it into place without stretching. Trim overhang to 1 in.
• Roll out second pastry disk the same way as the first to an 11-in. round. Cut shapes close together with a floured 2 1/2-in. cookie cutter. Transfer to a baking sheet. Gather and reroll all scraps and cut the same way (you'll have about 25 cutouts total). Chill cutouts until firm, 15 minutes.
• Make ahead: Up to 1 month, frozen airtight.

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
• Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
• Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
• Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
• Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
• Brush the snowflake with the beaten egg, covering completely.
• Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40–45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
• Enjoy!