Puff pastry
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.125 kg
Strong flour
0.125 kg
Water
0.125 l
Table salt
4.0 g
Margarine puff pastry
0.25 kg
Elaboration
- Prepare the dough, add plain flour, cold water and salt, mixing until you have a firm rough dough. You can use a mixer or a dough mixer.
- Cover with cling film and leave to rest for 15 minutes at room temperature.
- Roll the dough and introduce the pastry margarine. It should have a similar texture.
- Roll out the dough, fold it up, and roll it out again, repeat the THIS 6 times.
- Leave to rest for some minutes in between each turn.
- After the six turns, roll the dough in one direction only, until it is a centimeter and half thick. Cut it into the shape you want.
- Bake it at 225 °C.
Nutritional information (1 portion)
Energy
553.5
kcal
Carbohydrates
40.5
g
Proteins
4.8
g
Lipids
40.95
g
Fiber
1.7
g
Saturates
10.71
g
Monounsaturated fatty acids
10.74
g
Polyunsaturated fatty acids
19.06
g
Cholesterol
57.5
mg
Calcium
11.73
mg
Iron
0.65
mg
Zinc
0.45
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
11.0
ug
Salt (Sodium)
710.8
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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