I think most all of us have either made these or eaten them. They are what you do with leftover dough scraps after a pie making session. My grandmother made them. I might venture to guess that your’s or someone in your baking past did, too. I call them Little Tasties but there are so many names for them. I set them out at the beginning of my workshops and always hear little sighs of nostalgic delight.
“Oh my grandmother made these. We called them…”
They prime the pump for more stories to be shared.
Whatever you call them, and I would love to know so please post that in the comments if you feel so inspired. They are super easy to make. Here’s how…
- Dough scraps
- Egg White Wash
- Gather up your dough trimmings and, without kneading, gently push them together to form a ball.
- On a floured surface roll out the dough in the shape of a rectangle.
- Sprinkle a handful of sugar over the dough, leaving a ½-inch edge without sugar. Follow with a good amount of cinnamon, probably more than you think. If you are skimpy with the cinnamon, the “tasties” are not as satisfying.
- Brush a small amount of water along one of the long edges. Starting with the dry edge, roll the dough up jellyroll fashion. Turn it over so that the sealed edge is on the bottom.
- Brush the roll with leftover egg white wash, or another wash of your choice.
- Cut the roll crosswise into approximately 1-inch (3 to 4 centimeters) pieces and place on a parchment-lined baking sheet. I use a 1/8-size sheet pan.
- Bake for 15 minutes at 425°F (220°C). If your oven runs hot, check them earlier as they may be done sooner.
- As soon as the tasties come out of the oven, sprinkle them liberally with sugar.
- Let the tasties cool and enjoy.