Puff Pastry Basic Recipe

For the puff pastry, chop cold butter and knead quickly with a little flour in a food processor, form into a brick and let stand at room temperature (fat brick).

Knead remaining ingredients into a firm dough, shape into a ball, cut crosswise and let rest in the refrigerator for 30 minutes.

Roll out dough in a criss-cross shape, making it slightly higher in the center. Place fat bars in the center and pack well, alternating the four flaps of dough. Let rest again in the refrigerator.

Then roll out again in a cross shape, pressing in a little from corner to corner before each so that the butter can spread well when rolling out. Flour the dough well and roll out evenly to a thickness of about 5 mm.

After sweeping and rolling out the dough, it is given different tours depending on further processing and desire:

12 (3 x 4) a single tour (triple), rest, roll out a double tour (quadruple) , rest, roll out.

16 (4 x 4) one double (4), rest, unroll one double (4), rest, unroll

36 tours (3 x 4 = 12 x 3 = 36) one single (3), rest, roll out one double (4), rest, roll out one single (3), rest, roll out.

Let rest in a cool place for about 1/2 hr in between. Roll out dough, cut into any shapes, fill and seal well. Brush with egg and bake in preheated oven at 190 °C for about 20-25 minutes.

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