• 100g Corn starch
  • 40g Very fine rice flour (cream)
  • 70g Rice starch
  • 60g Potato starch
  • 40g Granulated sugar + sugar to decorate
  • 55g Angel Mix Leavened
  • 4g Fine salt
  • 20g Fresh yeast

  • Liquids:
  • 205g Cold water from the fridge
  • 15g Sunflower oil (or other)

  • To browse:
  • 130g Margarine for puff pastry

  • For the dusting:
  • Rice starch or corn starch, no flour!

    Gather all the "Solids" in the mixer bowl and start it on low speed with the hook.

    Slowly pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning the sides of the bowl from time to time and with the machine stopped, using a spatula and returning the dough to the centre.

    In the meantime form a rectangle with the margarine, bringing it to a thickness of about 1cm. It doesn't need to be an extremely precise rectangle, just that the thickness is uniform. If you are using a NON-professional margarine or the room temperature is particularly high, it may be helpful to leave the margarine in the freezer for 3/4 minutes.

    Pour the dough on the table, and using the rice starch as a dusting, create a narrow and long rectangle, enough to insert the "stick" of margarine and cover it. It is the classic way to collect the fatty part in a dough for puff pastry or croissants.

    Give two rounds of three to a thickness of 7/8mm, without pausing between one round and the next and trying not to use too much rice starch as a dusting, and in this case be careful to brush off the excess. If you're unsure how to do this, you can check out our video on the Angel Food YouTube channel, or any other video about rolling puff pastry - there are literally thousands of them on the internet.

    Roll out a rectangle with the short side between 10/15cm, but this time at a thickness of 4mm. Lightly spray the surface with water and sprinkle with a thin layer of granulated sugar.

    Cut strips of sugared pastry and place them on baking trays lined with parchment paper, twisting them slightly to give them the shape of ribbons.

    Cover with a bag previously brushed with oil or non-stick spray and leave to rise at a temperature of 42°C for about 90 minutes.

    Preheat the oven to 190°C, remove the pan from the bag and bake for around 21 minutes or until deep browning. This will ensure a "dry" product, dry, crunchy and fragrant for a long time.

    When you come out of the oven - but be very careful as the sugar will have turned into caramel when cooking! - transfer the ribbons into a container full of granulated sugar enriched with vanilla and gently mix the biscuits, so that they are completely covered in sugar, which will stick to the caramelized surface of the puff pastries.

    Leave to cool on a rack, and once cold, move to the freezer. It is possible to keep the ribbons away from humidity and away from direct sunlight for more than a month.


    This recipe is not suitable for using butter for flaking. If you want to give a strong butter aroma to the product, there are three solutions: A) Use a margarine with anhydrous butter (max 15%). B) Brush the surface of the product with melted butter as soon as it is out of the oven. C) Replace recipe oil with same weight of liquid ghee.

    Back to the blog

    Leave a comment

    Please note that comments must be approved before being posted.