Hello friends, happy and wonderful day! Sunday is here again, the weather is cloudy today, very conducive to staying in bed. I got up at 9:30 a.m., the blankets stuck to me today. I got up quickly to make breakfast and, by the way, a dessert for the day. I tell you that as you know, I am doing a pastry course on Mondays and they gave me the last class on puff pastry dough, which I will show you in this publication what I could learn. I am practicing and, for that reason, I am making few portions.
| Ingredients | we will need: |
|---|---|
| 250 grams | Wheat flour |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 1 tablespoon | Relax |
| 1 1/2 cup | Water |
| 25 grams | Vegetable shortening |
| For | The filling: |
|---|---|
| 70 grams | Vegetable shortening |
Preparation: step by step:
- To begin, clean the work surface very well and dry it to place the wheat flour in a volcano. Then, in the center, we add sugar, salt, vegetable shortening and water a little at a time. We knead a little, since we want this dough to have a rustic and sticky texture.
- Dust the counter and begin to work the puff pastry dough, stretch with the help of a rolling pin in a rectangular shape and sweep after stretching the dough so that there are no traces of wheat flour, add the vegetable shortening in the center which is the filling, close the dough to integrate the shortening and stretch with the rolling pin. Until a rectangle is formed.
- This process creates the layers, we fold as if we were folding a letter, then turn the dough and roll it out again into a larger rectangle. Repeat this process at least 4 times, I folded it 6 times.
- Once all the folds have been made, wrap the dough tightly in plastic wrap and place in the refrigerator for at least 1 day before using.
- Yesterday afternoon I made this dough, I could not hold a day to make a recipe and I was encouraged, I took a piece and tried making some rolled puff pastry with ham, they were very golden and crispy.
- Today I woke up with the intention of using the puff pastry dough, I prepared some palmeritas to test if I learned the theory:
-I sprinkled the counter with wheat flour, rolled out the puff pastry dough with a rolling pin and sprinkled sugar on the top of the rectangle.
-Fold both ends of the dough towards the center, so that they meet in the middle, pinch the ends together.
-Cut the dough into slices approximately 1 finger thick. I dipped the portions in sugar on all sides and placed the palmeritas on the greased and sprinkled with sugar tray to bake them, leaving a space between them.
-Bake the palmeritas in a preheated oven at 125° Celsius for about 12 to 15 minutes, or until golden brown and crispy.
- Finally, I removed the palmeritas from the oven and let them cool, serve and enjoy.
- The flaky dough was left with a soft texture, both the rolls and the palmeritas had a good flavor and a crunchy texture, both are perfect to accompany a cup of coffee.
