Chopped puff pastry
6 servings
30 minutes
Chopped puff pastry is the base for many delicate and airy baked goods loved worldwide. Its origin is linked to Italian cuisine, where culinary masters have long created dough with a special texture. This method allows for layers without the classic multiple folding of traditional puff pastry. Thanks to margarine and finely chopped flour, the dough remains crispy and light. Its delicate flavor with a slight creamy note makes it ideal for pies, cookies, and snacks. It pairs wonderfully with both sweet and savory fillings, allowing for culinary masterpieces to suit any taste. Before baking, it is rolled out and folded into several layers to achieve a texture with airy layers. An ideal choice for those who appreciate the combination of simplicity and sophistication.
1
Sift the flour, add the chilled margarine cut into small pieces, and chop finely with a knife.
- Wheat flour: 500 g
- Margarine: 300 g
2
Make a well in the flour mixed with margarine. Pour salted water into it, add an egg, vinegar, and knead the dough. Roll the dough into a ball, cover with a napkin, and place in a cold place for a few hours.
- Water: 150 ml
- Chicken egg: 1 piece
- Salt: to taste
- Vinegar: 1 teaspoon
3
Before baking, it is recommended to roll out the dough 2-3 times and fold it into 3-4 layers.
