Puff Pastry

Ingredients

• 200 g wheat flour Type 550 (+ flour for handling)
• 50 g whole wheat flour
• 1 egg yolk
• 1 tsp salt (6 g)
• 200 g cold butter

Instructions

1. 1.

   Mix 150 g wheat flour Type 550 and whole wheat flour, then knead with 80 ml cold water, egg yolk, and salt into a smooth dough in 5 minutes. Shape the base dough into a round disc and cover for 30 minutes in the refrigerator.

2. 2.

   For the laminated fat, quickly mix butter with remaining wheat flour Type 550, form into a block, and refrigerate for about 30 minutes.

3. 3.

   Place the dough on a floured surface and roll it out to a rectangle about 8 mm thick, twice as large as the butter block. In German puff pastry, the base dough is folded around the laminated fat so that the fat lies inside and the dough outside.

4. 4.

   Lay the butter block in the center of the dough and stretch the four corners tightly over the butter piece. Press the dough edges firmly together to keep the fat from being pushed out.

5. 5.

   Roll the dough into a first sheet about finger‑thick, then brush off excess flour with a brush.

6. 6.

   Fold one third of the dough over the middle third, then lay the remaining third on top. The layers should be as even as possible.

7. 7.

   Rotate the dough package 90°, so that the crack edge is on the right or left. Roll the layers into a rectangle again and fold the sheet into quarters, turning both edges inward and folding them together once more. Work quickly to keep the dough cool and brush off excess flour. Cover for about 30 minutes before further processing.

8. 8.

   Roll the dough back into a rectangle and fold it three times as described in step six. Roll out again and fold into quarters (step seven). Let the dough rest covered overnight in the refrigerator, then process accordingly.