Quick puff pastry

The puff pastry is a preparation is a refined and demanding preparation that, almost always, you prefer to use frozen ones.

To those who want to try this experiment at least once, we suggest this simplified version.

Knead 30 g flour with the butter, using a spatula to prevent the warmth of hands face becoming the mixture too soft: in fact, the secret of success of the browse is the right balance of warmth among the different ingredients.

When the butter has absorbed all of the flour, the dough is shaped like a tall half-inch squares.

Knead the remaining flour with a little water and a pinch of salt until a smooth mixture, make a dough and place them at the center of the square.

Gently lift the edges of the dough and get everyone together at the Center covering the cake.

Flatten with a rolling pin until a rectangle with the short side toward you.

Move it to have on your side the long side.

Lift the right short side and fold it back up toward the center of the rectangle.

Do the same thing with the left side.

Fold the dough into two on herself by getting a kind of square paper.

You have just made the "first round" of pasta.

With a rolling pin, always pushing in the same direction, lay the square up to turn it into a long rectangle and repeat the steps.

So four times.

Between one round and the other fairies to rest the dough in the refrigerator for 10 minutes.

The pastry should bake in preheated oven at 200-220 degrees for about 20 minutes when the preparation is small, a little more for pies and cakes.