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Epicurious

Classic Kouign-Amann

4.1

(9)

Photo of a kouign amann on a plate with three slices cut out.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

When kouign-amann became trendy in North America, it was the individual, hand-held version that popped up in bakeries everywhere. So when Claire Saffitz included a recipe for the classic Breton pastry her book, Dessert Person, she called for making them small, in muffin tins. Here, Saffitz adapts the recipe to the other form the pastry traditionally takes: a single 9-inch cake that’s meant to be served in slices. 

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