Pasta Sfogliata
(Puff Pastry)
| This recipe is from "La Cucina: The complete book of Italian Cooking", published by Gallery Books, NY. 10016. ISBN # 0-8317-5408-7. This book is based upon "La Pentola d'Oro" initially published in the Italian by Editoriale Del Drago, Milan, 1983. We also have the Italian version, and can attest to its completeness and its status as one of Italy's finest cook books. |
Ingredients
| 2 1/2 | Cups | Flour |
| 1 | Tsp. | Salt |
| 1 | Cup | Butter |
Preparing the Pastry
Sift the flour onto a board, and knead the salt and 1/2 cup of cold water (125 ml or 4 fl ozs.) Knead quickly with your fingertips until a firm dough is formed. Shape into a ball, wrap in wax (greaseproof) paper, and allow to rest in the refrigerator for about 20 minutes.
Return the dough to the board, beat it with a fist and roll out to form a square of 8 in x 8 in. In the center put the softened (but not warm0 butter. fold the corners of the dough over the butter, like an envelope.
Roll out the dough on a lightly floured board to incorporate the butter and form a rectangle. the dough should not be to firm.
Fold the dough in 2, to have a square again, seal the edges with a rolling pin. This is called "the first turn of the pastry"
Repeat and allow the pastry to rest in the refrigerator for about 20 minutes wrapped in waxed (greaseproof0 paper.
Repeat this step four times until "six turns" have been completed. Seal the edges between turns.
Allow to rest in refrigerator every second "turn". After the sixth turn the puff pastry is ready to use.
Last updated on:12/02/01 09:50:12 PM