Homemade Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 8.86 g | (9 %) | ||
| Fat | 51.74 g | (45 %) | ||
| Carbohydrates | 47.95 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 435.63 mg | (54,454 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.45 mg | (12 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.81 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1.88 μg | (1 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 202.53 mg | (5 %) | ||
| Calcium | 56.76 mg | (6 %) | ||
| Magnesium | 1.25 mg | (0 %) | ||
| Iron | 2.26 mg | (15 %) | ||
| Zinc | 0.06 mg | (1 %) | ||
| Saturated fatty acids | 31.56 g | |||
| Cholesterol | 134.38 mg |
Ingredients
- Ingredients
- 250 grams Pastry flour
- ¼ tsp salt
- 250 grams butter
- Pastry flour (for dusting)
Preparation steps
Stir together 225 g (approximately 1 cup) flour, 150 ml (approximately 5 ounces) of water and salt. Knead to a smooth dough. Shape into a ball and cover with plastic wrap. Refrigerate for 1 hour.
Mix remaining flour and butter together and knead into a smooth dough. Wrap in plastic wrap and refrigerate. Dough should remain flexible.
On a floured surface, roll out the dough into a thin rectangle. Roll out the butter mixture into a rectangle half the size of the first. Place the butter mixture on one half of the larger rectangle. Fold the second half of the larger rectangle over it. Then roll out the rectangle to its original size again.
Fold the left third of the dough over the middle third. Fold the right third over the middle third, so that 3 layers of dough are formed. Refrigerate for about 30 minutes.
Roll out the dough again and fold the two outer sides to the middle. Repeat steps so that 4 layers of dough are formed. Refrigerate for an additional 30 minutes. Repeat the first and second steps again, so that sufficient layers are formed.
Use the puff pastry as needed.
