Make a really, really big kouign-amann

It’s both enormous and enormously buttery.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Classic Kouign-Amann

Kouign-amann is often baked as a hand-held pastry in North America, so when Epi contributor Claire Saffitz included a recipe for the classic Breton pastry in her book, Dessert Person, she called for making them small, in muffin tins. Here, she adapts the recipe to the other form the pastry traditionally takes: a single 9-inch cake that's meant to be served in slices.

What We're Talking About

Our 41 Best Pineapple Recipes

Yes, you can add it to fruit salad. But you can also add it to tacos, cocktails, desserts, and more. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

This Natural Food Coloring Packs a Seriously Vibrant Punch

Suncore's Supercolor Powders are plant-based and crazy-bright, so you can kiss those artificial dye droppers goodbye. Read More ►

The Best Sourdough Pancake Isn’t a Pancake—It’s a Crepe

These crepes have everything that sourdough pancakes lack (read: crispy, lacy edges). Read More ►

Trending Recipes

Pineapple Shrimp Noodle Bowls

View Recipe ►

Quince and Almond Tart With Rosé

View Recipe ►

Chocolate-Filled Croissants

View Recipe ►

Fish Tacos al Pastor

View Recipe ►

Flourless Chocolate Macaroon Cake

View Recipe ►

Pan-Roasted Chicken With Pineapple-Chile Glaze

View Recipe ►

Did someone forward this to you? Get COOK THIS NOW in your inbox.

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
View our Privacy Policy | Unsubscribe

Copyright © Condé Nast 2021.

One World Trade Center, New York, NY 10007. All rights reserved.