Hyderabad fine biscuits are sweet, flaky biscuits made with puff pastry sheets. These fine biscuits are popular in Iranian cafes in Hyderabad and are as big as a hand. This 3 ingredient biscuit is great to munch on or to serve with some tea.
Though I am from Hyderabad, I never heard of these biscuits until I saw Suma’s post this past April, when we did Regional cuisines. I bookmarked the recipe and made it immediately. Hyderabad fine biscuits are quite addictive.
Starting today, I am doing a bakeathon where I will be posting a bake every Monday, Wednesday and Friday of this month. I am doing bake-a-thons since past two years and always look forward to this event. This year I decided not to do but jumped in, in the last minute. As you can see, I have saved these fine biscuits for this event since April!! So how can I miss it, right? Here are the bakes I posted for bake-a-thon in 2014 and 2015
Back to fine biscuits, in the bakeries and cafes in Hyderabad, puff pastry sheet is made from scratch and then the biscuits. When making Hyderabad fine biscuits at home, store bought puff pastry comes very handy. Frozen puff pastry sheet is thawed, sprinkled with some sugar, rolled into a log and then cut into small pieces.
Rolled log pieces are then rolled into an oval shape, sprinkled with sugar and then baked in the oven. I made small biscuits just for convenience and check this video to see how commercial biscuits are prepared from scratch and the actual size of the biscuits. Fine biscuits are similar to palmiers. If you like recipes with puff pastry, this won’t disappoint you.
Total Time: 60 minutes
Preparation: 20 – 30 minutes
Baking Time: 18 ½ – 20 minutes (per batch)
Yields: 36 – 38
- 1 Packet Pastry Sheet (2 sheets per packet)
- 4 tablespoon Sugar or more as per taste
- Some Milk
- Flour for dusting
- Thaw puff pastry sheets as per the instructions on the back of the packet or for about 40-50 minutes.
- Keep bowl of sugar, milk and flour ready.
- Preheat the oven to 400F.
- Sprinkle some flour on a flat surface or a cutting board.
- Place the puff sheet on flour dusted surface.
- Gently roll to stretch the sheet a bit.
- Brush milk and sprinkle some sugar on the sheet.
- Roll the sheet into a tight log, starting from the wider side. As you seen in the above collage, my log is not as tight as it should be.
- Cut the log into smaller pieces.
- Dust some flour on the surface and roll out each piece of puff pastry log into an oval disc.
- Brush some milk and sprinkle sugar on both sides of the rolled biscuit.
- Transfer to a lined baking tray.
- Roll rest of the pastry pieces.
- Bake in the preheated oven for 18-20 minutes.
- Each puff pastry sheet yields more than a dozen biscuits. You will need 2 baking trays per puff sheet. Since I made 1 packet (2 puff sheets), I baked in three batches. In the first batch I baked one puff sheet (two baking trays, one in middle rack and the other in bottom rack). The second puff sheet, I baked in two batches.
- Cool the biscuits on cooling rack and store in air tight container. These stay good for at least 2 – 3 days and may stay fresh even longer, however biscuits might not last that longer. I finished the biscuits in 2 days.
- I used 3-4 tablespoon of sugar but one can use less or more sugar depending on how sweet one wants the biscuits.
This day in 2015: Tutti Frutti Cupcakes
This is part of the Bake-a-thon 2016
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