Tea blends can be phenomenal and interesting additions to cooking and baking. Thinking of them more as a spice blend, rather than a dried pre beverage condiment will open your eyes (and stomach) to various uses.
Below I am using our Chill Out Tisane to add subtle flavor to pastry lamination. I made them into palmiers (one of my favorite cookies), but you could just as easily turn this into your favorite pie. I added an additional lavender sugar to the palmiers which is also described below, using our herbal glycerite line, but you can eat them just fine without the extra step.
Ingredients (for the rough puff pastry):
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
- 5 to 6 tablespoons ice water
- 2 Tbsp Chill Out Tisane
Tip: don't want to bother? Grab some puff pastry from the store (in the freezer section). When you get home, open the package, sprinkle the 2Tbsp of tea over the top when rolled out, fold in half and roll over with a rolling pin, stick back into the fridge for 30min and continue with however you'd like to use your pastry!
Add flour, salt, and tea of choice to a food processor. Grate the butter overtop the flour. Add half the water and pulse. The mixture will begin to get crumbly. Add the rest of the water until while pulsing the mixture turns into a very loose ball. It won't look clean. Take the mixture out, squish it together, wrap it in parchment paper and stick in the fridge or freezer for 30 min.
Roll it back out into a square(ish) formation, about 1/2" thick. Check out how to fold pastry via the food network, but basically you will fold it into thirds (like a trifold brochure) or "book" style which takes both ends and folds them towards the middle line. Roll out, turn 90 degrees and repeat. Then back into the fridge/freezer for 30 minutes. Then repeat once again.
Preheat oven to 450F
Roll out the dough into a 8x12"(ish) rectangle.
Take one end and roll it to the center line. Take the other end and do the same. Turn onto it's side and squish the pastry together so it take more of a heart formation when looking at it on its ends.
Cut into 1" slices.
I decided to use our lavender glycerite but any of them would do fine. Add 4-5 dropper fulls onto a small tea plate. Add 2tsp water and mix.
Lay out coarse or table sugar on a plate. You will dip one side of each pastry slice into the glycerite mixture, then tap it into the sugar plate, and lay them on a baking sheet sugar side up.
Bake for 6 minutes then flip. Bake for up to 8 minutes more until golden.
Serve with your favorite tea! I enjoy these best once completely cooled.