The pastry is a mass of Arab origin, whose ingredients are very simple, and the result is a thin, light dough that melts in your mouth, but that if laborious to prepare but the result worth it, because if done well, get a fine layers that give the impression of having developed thanks to a magic trick, whereby the dough has risen and opened in sheets that are thin and crisp a delight to the palate. This transformation of mass, is due to drawing process and subsequent repose from it in a cold, which causes fat to be placed between layers, and the baking time of the melting heat steam shedding a few layers raise on further expanding the mass overhead and causing them to be light and crisp.
If Palmeritas prepare it with a homemade pastry, the result is an authentic work of art, but if dare you not have time or not, make dough prepared, although not the same, are also very good.
The way you make that first indicated, is buying the pastry made.
These photos are of a day that made Juani and you were great.
Then I will tell you how to do the puff pastry, for the more daring.
INGREDIENTS: • 1
Iron body (better fresh frozen)
• Sugar
· Butter
PREPARATION: Extending
pastry sheet on a flat surface (preferably buy some puff pastry in rectangular format, the day I bought it there was only round and did not want to give them) without removing the paper it comes wrapped:
Spread the dough with melted butter and sprinkle generously with sugar all over Surface:
Mark the center of the pastry and fold the ends causing them to fall on the mark made and re-sprayed with sugar. Pass smoothly roll over to fixing the sugar to the dough. To repeat the folding process, sprinkled with sugar and roll pass and finally fold the dough over itself. I will be a narrow rectangle.
O However, putting sugar on the bench, extending over this mass, butter sugar and put back on it. Pass the roller slightly so that the sugar from sticking to the dough and go rolling end to match in the middle:
Dip a little water accruing to the two rolls that do not separate baking .
Back to sprinkle with sugar and cut into slices about an inch, making a firm cut using a sharp knife.
Place parchment paper on baking sheet (you can serve the coming Wrap dough and place the slices on it leaving a bit of separation between them so that they grow up they do not stick to each other:
Crush a little each with a wide blade knife.
Preheat oven to 200 degrees and when it reaches the specified temperature for 10 minutes to introduce them, turn them over and leave for 2 minutes more and be ready.
PASTRY:
INGREDIENTS:
· 250 gr. cold butter
· 300 gr. flour
° 75
ice water • 1 teaspoon salt • 2 teaspoons
lemon juice
PREPARATION:
As I have indicated to make a good puff pastry, it requires a process of continuous stretch, making folds to form a high number of layers. This yeast has no mass and volume increase occurs after heated.
is very important to remember to be developed in a cold and the dough must be kept cool during cooking. The butter should be cold and if you put half an hour in the freezer for the better.
The oven temperature should be indicated when we introduce the mass. PREPARATION
:
Sift flour and salt in a bowl. Divide butter 4 equal parts. COTAR
¼ of the butter into small pieces and mix with flour with the help of your fingers, add the lemon juice and water. Knead quickly and form a ball of dough, which will put on a floured surface. Roll out the dough with a rolling pin too loosely so as not to break the air pockets to form an elongated rectangle. Make a division of 3 equal parts, take another butter ¼ and distribute small pieces in 2 / 3 of the dough. Fold the mass that has no fat on the center making sure that the edges match. Remove the excess flour and fold the other leg over the already folded. Press the edges by pressing the dough so that the butter is closed at the interior. The drawing must be continuous and steady not distort the rectangle, which would make the fat is not evenly distributed and then rose more on one side than the other.
Let stand in refrigerator for 20 minutes. Remove and repeat the above procedure. Chill in the refrigerator another 10 minutes. Repeat this two more times with two pats of butter that remains, leaving the dough each time and always keeping butter in the fridge to keep it cold. Once dubbed the last time, cover with a paper hole leaving film to breathe and put in the fridge for 30 minutes before use. At the time of use stretching the dough and form a long, folded in two, and can be used at this point to what you want.
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