Lightning Puff Pastry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g flour
- 90 g butter, cold, in small pieces
- 90 g quark, 40%, drained well
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Put the cold butter cut into small pieces and the very well drained quark together with a good pinch of salt on the flour, first shape into crumbs with your fingers and then very quickly into a ball. The dough must not be worked too long and should not be homogeneous, i.e. small pieces of butter and quark should still be visible.
- Roll out this dough into a rectangle, fold it up, turn it, roll it out again into a rectangle - repeat the whole thing five times.
- Chill for at least an hour, ideally overnight, before baking.
- Then roll out and cover as desired. Immediately remove from the pan after baking and let cool on a rack.
- The specified amount is sufficient for a 28cm form and is suitable for sweet and salty pastries.
- For everyone who lives in France: 90 g of quark corresponds to 2 Petit Suisses, whoever uses them saves weighing and draining.
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