PUFF PASTRY

The recipe for puff pastry is one of the basics of Italian cooking. The pastry is a paste made with butter, flour, salt and water. The puff pastry is very fatty, crumbly and has a neutral taste. Due to these characteristics, it can be used both in confectionery for different types of desserts and in the kitchen for example for the fillet in a crust or for pretzels.

INGREDIENTS

- flour 1 kg
- butter or margarine 1 kg
- cold water 35 gr
- salt 15 gr

METHOD:

Mix the butter or margarine with 300 grams of flour.

Arrange the remaining 700 grams of flour in a fountain by placing the salt in the middle and adding the water a little at a time, kneading it with the flour.
Knead the resulting dough by hand for about 10 minutes until it comes off the table easily.
Let the dough rest for half an hour, covering it with a glass boul to prevent a crust from forming through evaporation. From now on we will call this dough PASTELLA.

After resting the PASTELLA, dust the table with the flour and, with the help of the rolling pin, spread the PASTELLA in a sufficiently large rectangular sheet to enclose the mixture of butter and flour (wrap the dough in the PASTELLA as if it were to make a package, folding the edges inwards).
Flatten the dough thus obtained with a rolling pin without kneading it, spread it on a rectangular sheet about 1 centimeter thick. Fold the sheet over itself in four.
Repeat this for a total of 4 times by bending the puff pastry into 4 then into 3 then into 4 and again into 3.
It is important that the dough is left to rest for 10 minutes in the refrigerator between each passage. After the last series of bends it is important to let the dough rest for at least 30 minutes before starting to use it for desserts.

Bake in the oven at 220 ° C for about 25 minutes.

Other Italian recipes on http://italy-recipes.blogspot.com