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German Puff Pastry

Source and licence

"German Puff Pastry" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:German_Puff_Pastry, revision 4516149), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:German_Puff_Pastry&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516149

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Germany. Associated with Germany by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix flour, water and 50 g of the butter to make a dough. Knead well.
  2. Roll dough into a ball. Make a deep cut through the middle, and a second cut at a right angle again through the middle. Roll out the resulting four ends to about half the thickness of the base. It should now have the form of an equilateral cross.
  3. Cream butter until soft. Spread onto the middle part of the cross, forming approximately a cube.
  4. Take each end of the "cross", lift it, and fold it on the top of the butter cube, literally wrapping it up like a gift. Cover in plastic wrap and refrigerate overnight.
  5. Take dough and start rolling it out, always rolling in one direction, until about 10 cm long. During the whole process, use as little flour as possible, and gently remove excessive flour with a brush.
  6. Perform a so-called "simple tour": take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough.
  7. Roll the dough out again, moving the rolling pin along the folded sides (i.e. rotate the dough 45 degrees).
  8. Repeat the folding and rolling process up to 5 times. The more often you do this, the more layers you will get, and the higher the dough will rise once baked.