How to Make Puff Pastry
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
564
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 564 kcal | (27 %) | ||
| Protein | 6.17 g | (6 %) | ||
| Fat | 41.5 g | (36 %) | ||
| Carbohydrates | 42.42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 352.02 mg | (44,003 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 4.57 mg | (38 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 103.18 μg | (34 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.57 μg | (1 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 71.67 mg | (2 %) | ||
| Calcium | 21.56 mg | (2 %) | ||
| Magnesium | 13.51 mg | (5 %) | ||
| Iron | 2.59 mg | (17 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 25.58 g | |||
| Cholesterol | 108.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
450
- Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 1 cup unsalted butter
- 8 tablespoons cold water
- lemon juice
How healthy are the main ingredients?
saltPreparation steps
1.
Sift together the flour and the salt into a mixing bowl.
2.
Work the butter with a knife until it is soft. Rub 50 g| 2 oz butter into the flour and salt.
3.
Add the water and lemon juice and mix to a farily soft elastic dough.
4.
Knead lightly on a floured surface until smooth.
5.
Roll out the dough into an oblong, 3 times as long as it is wide.
6.
Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.
7.
Repeat the rolling and folding process until all the butter is used.
8.
Wrap the dough in clingfilm and chill for at least 30 minutes before using.
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