“It’s not nice to play with your food.”
Sure it is!
You know how you take leftover bits of pie crust dough, sprinkle them with cinnamon-sugar, and bake up a crisp, buttery/sugary treat?
Baker John Homrighausen at the Ranch Bakery in Houston, TX does these scraps one better.
Riffing on an idea from a blog he read, Homrighausen cuts pie crust dough in even strips, brushes with butter, sprinkles with cinnamon-sugar, bakes, and serves the “fries” in little french fry bags, just like you’d get at your local fast food joint.
I tried it; I liked it. It was silly fun, a welcome break from the serious business of the world.
Want to try it?
Roll pie dough 1/8″ to 1/4″ thick. Here I’ve rolled out half of my favorite pie crust recipe; I’d used the other half for raspberry tarts, and had this piece in the freezer.
Sprinkle the dough heavily with cinnamon-sugar, pressing it in lightly with a rolling pin. You can spread the pastry with butter first, but I don’t think it’s necessary.
Cut into 1/2″ to 3/4″ strips.
Bake in a preheated 350°F oven for 12 to 15 minutes, until golden brown.
Watch these carefully; they go from golden to burned quite easily.
Serve in a french fry box.
Or more formally, on a plate (hold the ketchup).
Yes, it’s just fine to play with your food!