Apr

5

Puff Pastry

April 5, 2007 | Leave a Comment

See also Pastry Basics for basic background information on successful pastry making.  

This pastry has a crisp light layered texture which is made by rolling and folding to trap the air between the layers of dough. Puff and Flaky Pastry are interchangeable in use. as they are similar in texture. Puff is quicker and easier to make than Flaky as the fat is added by a different method.

Ingredients:

225 g (8 oz) Plain Flour
pinch salt
150 g (5 oz) lard and margarine
Cold water to mix

Method:

Mix flour and salt, add fat cut into small pieces.

Stir in with a knife (do not rub in). Mix to a stiff dough with water.

Roll out on a floured surface to a narrow strip.

Fold in three. give a quarter turn so one of the open ends is towards you and roll out again. Do this three times in all.

Cover pastry and leave to rest (about 15 minutes) then roll into desired shape.

In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.

Always take care to roll away from you and do not break the air bubbles that will rise.


TheRecipeCorner Search

 

TheRecipeCorner Pages

Recipe Archives

Adverts

Don't Shop For it. Argos it For Healthy Skin, Hair & Nail try Evening Primrose Too much Cholesterol? Try Garlic Hi-Strenght NOW! Autumn Transition Special Offers Just-Eat.co.uk - Order food online ! Laithwaites - Specialists in great value wine.

TheRecipeCorner Friends