Make Your Own Puff Pastry – Basic Recipe

For the puff pastry, first prepare the pre-dough. To do this, knead all the ingredients well in a kitchen machine with a dough hook, remove and shape into a round with the heel of your hand.cut the dough ball crosswise 2-3 cm deep with a knife, cover with cling film, a damp cloth or with a bowl and let rest for about 20 minutes.

For the butter brick, mix the room-temperature butter with flour also in the kettle with the dough hook or by hand until well blended and form into a brick.Roll out the pre-dough on a floured work surface from the center like a four-leaf clover.

Place butter brick on top, fold dough flap over and fold in. Roll out again and fold into a single tour, roll out again and fold into a double tour. Wrap well in plastic wrap and let rest in a cool place for about 20 minutes.Lay another single and double tour and let rest again for 20 minutes. During each tour, sweep off the flour with a flour whisk or brush.

Divide the puff pastry into about 5 strudel portions and either freeze or process the entire quantity, depending on further use.For a puff pastry strudel, roll out the dough on a well-floured work surface to a rectangular shape about 40 cm long and about 33 cm wide, 2-3 mm thin. Also sweep off any excess flour.

Let the puff pastry rest for a few minutes before filling. Apply filling in the center, fold both sides of the dough over each other, end

Preparation Tip:

The puff pastry is very suitable for freezing.

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