Today Guys we will immerse ourselves in a "festive atmosphere to prepare the undisputed queen of ceremonies and banquets, the inevitable protagonist of pizzas, appetizers and savory pies. I'm talking about puff pastry, a cross and delight of pastry chefs that comes to life from a delicate series of maneuvers. painstaking work done to perfection with flour and rolling pin.
Take a pen and paper and follow me with the utmost attention: in Alice's kitchen everyone can turn into skilled pastry chefs.
Let's see what are the ingredients to prepare homemade puff pastry.
Video of the Recipe
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Identity Card of the Recipe
- 370 KCal Calories per serving
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Ingrediants
- 500 g of Manitoba flour
- 400 g of butter
- 5 g of salt
- About 300 ml of water
Materials Needed
- Rolling pin
- Pastry board
- Clear film / parchment paper
- Nylon bag for storage
Preparation
There is no universal recipe for puff pastry: the solutions are in fact different and linked to the use of the dough and the manual skills of those who make it.
The puff pastry is made up of numerous superimposed layers of a basic batter (prepared with flour, water and salt), and as many layers of butter. To obtain these layers (therefore to obtain the "puff pastry" effect) the butter is imprisoned within the base batter with a delicate series of painstaking maneuvers performed with a rolling pin (the so-called "puff pastry").- PREPARATION OF THE BATTER
First, prepare the basic batter: in a large bowl, pour the previously sifted flour, add the salt and water, then mix vigorously and quickly until the dough is perfectly smooth.
Leave the ball (basic batter) to rest for about twenty minutes: waiting is essential to facilitate the development of gluten, therefore to avoid that the dough, once rolled out with a rolling pin, tends to shrink.- PREPARATION OF THE BUTTER SLICE
Meanwhile, prepare the stick of butter. Wrap the butter in a sheet of cling film, then spread it gently with a rolling pin until you get a rectangle about 10 x 15 cm in size and 1.5 cm thick. Leave the stick of butter to rest in the fridge for 20 minutes.
The temperature of the butter
For best results, the butter must not be at room temperature, but not too cold either; rather, it is advisable to remove the butter from the refrigerator only 10 minutes before kneading it with a rolling pin.- INCORPORATION OF BUTTER
Remove the dough from the refrigerator and work the dough with a rolling pin until you get a rectangle measuring 20 x 30 cm, with a thickness approximately equal to that of the stick of butter (1.5 cm). Place the rectangle of butter in the center of the batter sheet and close it entirely by folding the 4 edges of the dough over it, to obtain a bundle (approximately 15 x 20 in size).
Once this preliminary operation has been carried out, begin to gradually incorporate the butter by rolling out the dough obtained with a rolling pin until you obtain a rectangular ribbon with an approximate size of 30 x 40 cm.
Beware of butter
The most difficult phase is this: to prevent the butter from coming out of the dough, it is necessary to roll out the sheet with a certain delicacy. If necessary, you can add a little flour to facilitate processing.- FIRST LAP
After obtaining the rectangle, fold the dough into a book, starting with the shorter sides. Bring each short side of the rectangle to the center, leaving a margin of 1 cm (the two sides must not touch each other). Then fold again like a book (you will have to obtain 4 distinct folds).
Roll out the dough obtained with a rolling pin once more, until you get the size of the previous rectangle (30 x 40). Fold once again like a book and let it rest for 20 minutes in the refrigerator, closing the dough in a sheet of baking paper and in a nylon bag: in this way, you avoid the surface of the puff pastry from drying out.
To facilitate understanding, we recommend that you refer to the video.- SECOND ROUND
After 20 minutes of cooling, fold the dough into a book again, respecting the instructions described in the previous paragraph. Between one round of pasta and the next, it is recommended to always let the dough rest in the refrigerator for 20 minutes.
- THIRD ROUND
We now proceed with the last lap. After 20 minutes of cooling, repeat the steps described in paragraph 6: roll out the dough with a rolling pin until you get a rather precise rectangle, fold again like a book and let the dough rest for at least 60 minutes before using it.
- USE
After 60 minutes of rest it is possible to use the pastry. Roll out the dough with a rolling pin to a thickness of 3-4 mm: work the dough to taste and cook it in the oven at a high temperature until the surface is pleasantly golden.
The right advice
If the puff pastry is not used immediately, we still recommend rolling it out with a rolling pin after resting for an hour and wrapping the disc obtained on baking paper. In this way, the puff pastry can be stored in the freezer for later use.Alice's comment - PersonalCooker
Now that you have learned how to prepare puff pastry, you just have to ignite your creativity and desire to amaze. Sweet and savory snacks will come to life to make even the most demanding palates fall in love. Word of Alice your personal cooker. Also try the easier version of the puff pastry!Nutritional values and Health Comment on the recipe
Puff pastry is a basic dough for both pastry and savory cuisine. It is very energetic and contains high quantities of fats; among the latter the saturated ones stand out and there is no lack of good doses of cholesterol. Carbohydrates also contribute significantly to the overall caloric intake. Puff pastry is a food not recommended in case of hypercholesterolemia and in case of overweight. A medium portion of Puff Pastry is not contemplated as it integrates other more complex preparations.
