4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.167 kg
Plain flour 0.111 kg
Water 0.125 l
Table salt 4.167 g
Flour enhancer 2.778 g
Yeast 13.889 g
Sugar 0.028 kg
Egg yolk 1.389 ud
Margarine puff pastry 0.111 kg

Temperature of the dough: 21 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough: 10’

3rd Fermentation of a formed piece: 1h 30’

Baking time: 12’

Temperature of the oven: 220 ºC.


  • Knead everything together, except the butter, until you get a fine, elastic dough.
  • Divide 1 kg pieces and make balls.
  • Put 300 g of croissant or puff pastry margarine in each 1 kg piece.
  • Turn the dough over once and then turn it over twice, with a 15-minute rest in the refrigerator between each turn.
  • Stretch the pastry in a rectangular pattern until it reaches the desired thickness.
  • To form the different specialities the pastry is stretched to different thicknesses and portions of different sizes.
Nutritional information (1 portion)
Fiber 2.68 g
Saturates 5.34 g
Monounsaturated fatty acids 5.5 g
Polyunsaturated fatty acids 8.96 g
Cholesterol 92.06 mg
Calcium 18.73 mg
Iron 1.26 mg
Zinc 0.75 mg
Vitamin A 46.8 ug
Vitamin C 0.0 g
Folic acid 64.36 ug
Salt (Sodium) 509.86 mg
Sugars 5.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.