- 1 cup granulated sugar
- 1/2 recipe (12 ounces) Food Processor Quick Puff Pastry
Sprinkle half of the sugar on work surface. Place dough on top of sugar; sprinkle dough with remaining 1/2 cup sugar. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin until dough becomes more malleable.
Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into an 8-by-12-inch rectangle. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
Using a sharp pizza wheel, trim edges of dough. Fold each of the 12-inch sides towards the middle, leaving a 3/4-inch gap where they meet. Fold one of the 4-inch sides in half to meet the opposite side. Finally, fold one of the 6-inch sides in half to meet the opposite side. Press down on dough firmly with your hand; wrap dough in plastic wrap and refrigerate for 1 hour. Reserve any remaining sugar on work surface.
Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
Cut chilled dough into 1/4-inch slices. Dip the bottom cut side of each slice into remaining sugar on work surface and place on prepared baking sheets, about 2 inches apart.
Bake, one pan at a time, until sugar is caramelized to a deep golden color, 10 to 15 minutes, keeping in mind that some of the butterfly wings may cook faster than others. Using a wide spatula, carefully transfer butterfly wings to a wire rack, as necessary.
Let butterfly wings cool on a wire rack. Butterfly wings are best eaten the day they are made, but can be stored in an airtight container, between sheets of wax paper.
SourceThe Martha Stewart Show, September 2010