Quick puff pastry (2)!

Sometimes it happens that you want to prepare something with puff pastry and that, alas, both the supermarket and the baker are closed.
Or that you really want to feel, in the pastry, that good taste of butter that certain pastry preparations have ...

So, passing over mine opinion about making this dough at home, I go to work and try to achieve something acceptable.

Well this has been tried several times and has always been highly regarded.

Not even a crumb is left over, indeed the crumbs have been carefully collected and brushed off!

I hope it means you liked it ...

Do we want to try together?
So, starting as always with the ingredients, let's start cooking!

Ingredients:
(correspond to the quantity of dough on a ready roll from the supermarket)

Preparation:  

Prepare everything you will need on the work surface: ingredients, rolling pin and multi-mixer with blades.

Personally I prefer to leave the water and the butter cut into very small cubes in the freezer for about twenty minutes: I've seen (even for shortcrust pastry) that it helps a lot in the subsequent phases of the dough.

At this point, put all the butter and flour in the mixer and run at maximum speed three times for ten seconds; just enough to obtain a sandy mixture.

Add the salt and cold water to the blender and run at maximum once again for ten to fifteen seconds.

Then pass the dough on the work surface already dusted with flour

Collect the dough and all its brick-shaped crumbs (for best results, put the brick, wrapped in plastic, in the refrigerator for half an hour) and then spread it out with a rolling pin in the shape of a rectangle, quite thin (I use lo minimum thickness for pastry - 3 mm.) and then I flatten it a little more ...)

Form a cylinder by rolling the dough for the longest side.

Flatten it with a rolling pin and then roll it out until you get a fairly thick rectangle (here I use the average pastry thickness - 5 mm.).

Roll it up on itself forming a kind of wheel ...

 and put it in the fridge, wrapped in plastic, for an hour (possibly a short passage in the freezer will help but ... be careful not to let it freeze, maximum fifteen minutes!).

At the time of use, the dough will initially be rolled out (v. following photos) holding the cuts towards you.

In the final phase it is better to spread it on parchment paper pulling it to the desired thickness and ready for use.

This pastry is suitable for both sweet and savory preparations.

For example, simple sheets to munch on the fly, covered with powdered sugar ...

... or some delicious apple dumplings.

Buon appetito!

ADVICES AND NOTES:  

• Recipe, text only: to print or download.
• This fake dough can be kept in the fridge for a couple of days (or in the freezer **** a good month or so - in which case it must be defrosted in the fridge half a day before use).
• A curiosity: this pastry is also called Dutch puff!
• See also: quick puff pastry - 1

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