Easy Puff Pastry

Shortcrust pastry and puff pastry compete for the podium of the most widely used cake and savory bases. However, while the shortcrust pastry is relatively easy to prepare at home, the puff pastry turns out to be a bit more complicated: for this reason, we tend to buy the ready-made one. A few recipes ago, we saw how to prepare the classic pastry, today I will show you instead the version a little simpler.

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Identity Card of the Recipe

• 342 KCal Calories per serving

• Ingrediants

  For the pastel

  • 320 g of white flour type 00
  • 50 g of Manitoba flour
  • 240 ml of water
  • 7 g of salt

  For the stick of butter

  • 250 g of butter
  • 75 g of white flour of type 00

  Materials Needed

  • Bowls
  • Baking paper
  • Rolling pin
  • Plastic bag
  • Transparent film
  • Scale weighs food
  • Meter or ruler

  Preparation

  1. First prepare the pastel.In a bowl, sift the white 00 flour, the Manitoba flour and add a pinch of salt. Add the cold water and knead vigorously with your hands until you get a very soft and slightly sticky dough. Cover with a sheet of cling film and let the dough rest for half an hour so that it becomes elastic and easily workable.
  2. Meanwhile, prepare the stick of butter. Work the butter at room temperature with the white flour to obtain a mushy and sticky mixture. Place a sheet of cling film on the work surface, place the stick of butter in the center and cover with another sheet of cling film. Press the dough with your hands and, with the help of a rolling pin, obtain a rectangle with the dimensions of 15 X 20 cm, with a thickness of about 1 cm.
  3. Place the rectangle of butter on a tray and leave to cool in the refrigerator for at least 20 minutes.
  4. After the necessary time, proceed with the drafting of the pastel. Flour the pastry board with plenty of flour and place the mixture of water and flour on it. With a rolling pin, roll out the dough to form a rectangle measuring 25X50 cm, 4-5 mm thick.
  5. Remove the rectangle of butter from the fridge, unwrap it from the foil and place it in the center of the rectangle of dough. Close the butter by folding the 4 edges of the rectangle of dough on it, thus obtaining a bundle.
  6. Turn the bundle on the work surface and sprinkle with more white flour. Roll out the bundle with a rolling pin until you get the size of the starting rectangle (25X50 cm).

  The advice ok
  To facilitate the drafting, it is advisable to tap the dough with a rolling pin in all its directions - diagonally, vertically and horizontally - rather than rolling it out by sliding the rolling pin. In this way, you can avoid breaking the dough and letting out the butter.

  7. At this point, start making the famous "turns" of the dough, making a "three fold". Bring the short side furthest from us down, until it reaches 2/3 of the length of the rectangle. Repeat the same operation with the other short side, overlapping the side just folded.
  8. Place the folded dough in a tray lined with baking paper, close everything with a plastic bag and let it cool in the fridge for 35-40 minutes.

  Attention!
  It is important to close the plastic bag well to prevent the pasta from drying out: in contact with the air, the pastry tends to dry quickly, consequently breaking during subsequent turns.
  To obtain an impeccable result, avoiding the spilling of the butter during the making, it is recommended to respect the rest times in the refrigerator.

  9. After 40 minutes, remove the dough from the fridge, sprinkle the pastry board with a little flour and place the dough on it, taking care to arrange the short side up and the long side with the fold evident on our right. With a rolling pin, tap the entire surface of the rectangle in each direction (diagonal, vertical, horizontal) until you reach the size of the starting rectangle (25X50 cm). The operation is facilitated if you act quickly, to prevent the butter from softening. Fold the rectangle "like a book", as described in point 7. Place the dough in a tray, close with a plastic bag and let it cool in the fridge for another 40 minutes.
  10. After the second rest in the fridge, proceed with the third fold, as described in the previous point. Let the dough rest again for 40 minutes, in the fridge, in the plastic bag.
  11. We got to the fourth (and last) lap. Roll out the dough again, tapping it with a rolling pin, until the starting rectangle is formed again, fold it like a book and let it rest for at least an hour before using the dough to taste.
  12. Store the pastry in the fridge for 4-5 days, taking care to protect it from the air with film or a plastic bag. Those who wish can roll out the dough, roll it up on itself together with a sheet of parchment paper and store it in the freezer for a few months.

  Alice's comment - PersonalCooker

  It cannot be said that the processing is immediate, but I would not call it difficult: just a little long. Please don't write to me "I'll buy it at the supermarket first": trust me, try to prepare it at home and you will feel what a difference with the ready-made one!

  Nutritional values ​​and Health Comment on the recipe

  The Easy Puff Pastry is a very energetic food, whose calories are mainly supplied by lipids and carbohydrates. The fibers seem to be present in medium quantities and the proteins are not excessive; cholesterol is significant and energy lipids have a prevalence of saturated fatty acids.
  The Easy Puff Pastry is a food that does not lend itself to the diet against gluten or lactose intolerance; moreover, it should be avoided or limited in case of overweight and metabolic diseases.
  The average portion varies according to the recipe in which it is contextualized.