Scallion Blossoms
Savory, tender, and flaky. Parchment paper and patience for refrigeration required.
🍽️ Makes 6
Ingredients
| 2 cups | 480 ml | all-purpose flour |
| 1 tablespoon | 15 ml | baking powder |
| 1 teaspoon | 5 ml | salt |
| 1/3 cup | 80 ml | butter or margarine |
| 1 cup | 240 ml | plain soy milk mixed with 2 teaspoons lime juice |
| 3 whole | green onions, sliced |
Instructions
- Mix together flour, baking powder, and salt. Cut in the margarine until the mixture looks like fine crumbs.
- Stir in milk to form dough and turn said dough out onto a large piece of parchment paper that's been dusted with flour. Knead in the sliced scallions and roll out the dough into a large square, about 1/2 inch thick. Fold each side of the dough square toward the center, like you're folding a letter, and roll out again lightly, maintaining rectangularity. Wrap the parchment paper around the doughy rectangle you've created and put in the refrigerator for 20 minutes.
- Take the dough to continue the rolling and folding. Roll the rectangle into a large square, fold each side toward the center and roll into another large square. Turn the square a quarter turn, and fold each side toward the center and lightly roll another rectangle. Wrap dough again and refrigerate for another 20 minutes. Also, preheat the oven to 425F.
- Take the dough out and roll it into a 1-inch thick rectangle. Cut the dough into 6 squares and place them on an ungreased baking sheet. Bake for about 15 minutes or until golden brown.