Puff Pastry in Baking and Sweet Recipes on eJozi's RecipeBook

Puff pastry is a type of traditional French pastry which is made by repeatedly folding a dough around a block of butter. When the pastry cooks, steam trapped inside the dough separates the folded layers, creating a puffy, flaky finished product.

Yields: 500 grams

Ingredients

250 g cake flour
2 ml salt
12.5 ml lard
125 ml iced water mixed with 10 ml brandy
250 g butter, chilled and grated

Method

Prev 1 2 3 4 5 Next

Step 1Sift flour and salt together twice, then rub in lard with fingertips.

Step 2Using a knife, cut iced water mixed with brandy into flour.

Step 3Knead dough lightly on a floured surface until smooth and elastic and small bubbles form on surface. Work lightly and quickly to keep dough cold.

Step 4Roll dough out to 5-10 mm thick. Place the butter (straight from the fridge) in the middle of the dough. Fold dough over from corners, envelope fashion.

Step 5Roll out dough and repeat twice more. Wrap dough in waxed paper and chill in refrigerator before use.

Sift flour and salt together twice, then rub in lard with fingertips.
Using a knife, cut iced water mixed with brandy into flour.
Knead dough lightly on a floured surface until smooth and elastic and small bubbles form on surface. Work lightly and quickly to keep dough cold.
Roll dough out to 5-10 mm thick. Place the butter (straight from the fridge) in the middle of the dough. Fold dough over from corners, envelope fashion.
Roll out dough and repeat twice more. Wrap dough in waxed paper and chill in refrigerator before use.

Tips and Hints

All ingredients must be kept as cold as possible.
If dough becomes too sticky, refrigerate it for minutes.
Take care not to scorch pastry, as it will taste bitter.
Bake at 230-260°C. Reduce temperature to 200°C after 5-10 minutes.

Cuisine: Global

Category: Baking

Posted20-Nov-2009
Total Views665
Word Count645
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