90 min
Additional culinary preparation: Sweet
Allergens
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Table salt 0.5 g
Water 0.016 l
Butter 0.031 kg
Elaboration
  • Make a hollow cone shape with the flour putting the salt in the centre.
  • Add warm water and mix it slowly with the flour.
  • Knead until you obtain a smooth and firm dough.
  • Let it rest for 30 minutes in the fridge covered with cling film.
  • Cut the dough in a cross shape and roll each side.
  • In the middle of the cross place the previously softened butter.
  • Wrap the butter with the dough folding it from the ends towards the center.
  • Roll the puff pastry with 6 simple turns.

Notes:

  • You can make as many layers as you want by rolling the dough and butter in turns.
  • You can turn once (simple) or twice (double), depending on the number of folds that are given and those that largely determine the characteristics from other puff pastries.
  • Simple turn: consists in folding the rectangular dough in three equal layers, one of the ends has to occupy 2/3 parts of the dough and fold the other end over, thus leaving three layers.
  • It is recommended to let the dough rest between each turn.
Nutritional information (1 portion)
Fiber 0.21 g
Saturates 2.82 g
Monounsaturated fatty acids 1.34 g
Polyunsaturated fatty acids 0.16 g
Cholesterol 14.38 mg
Calcium 1.47 mg
Iron 0.08 mg
Zinc 0.06 mg
Vitamin A 51.75 ug
Vitamin C 0.0 g
Folic acid 1.38 ug
Salt (Sodium) 39.16 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.