Bizcochos (quick puff version)

By MasterChef Canada

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1H 30 Mins

Ingredients

In a food processor, pulse together flour, salt and sugar.
Add butter cubes and pulse until coarse meal forms.
Stream in ice water a little at a time until dough comes together.
Turn out dough onto surface, then gently bring dough together with hands until crumbly consistency. Wrap and refrigerate for 15-20 minutes.
Roll dough into 15x30 centimeter rectangle. Fold top third down to the center and bottom third up to the center to create a letter packet. Rotate a quarter turn. Roll out and repeat process three more times. Let rest in fridge at least 30 minutes.
Preheat oven to 375°F (190°C).
Roll dough to 20x48 centimeter square. Cut into long triangles (like for croissants) that are 12 centimeters at the base and 20 centimeters long to the tip of the triangle. One sheet should perfectly cut into six pieces (3+3 triangles facing opposite each other).
Spread one tablespoon (15 grams) jam or filling along bottom edge and roll into crescent shape.
Brush with egg wash and bake on parchment lined baking sheet for about 30 minutes or until deep golden brown and cooked through.