Summary

Ingredients

• 250 g flour
• 250 g butter, cold
• 25 g butter, melt
• 25 g flour
• 1 egg yolk, salt
• 2 tablespoon water, cold
• Apple fritters:
• 2 apples
• 1 stick cinnamon
• 50 grams sugar
• cinnamon
• Cheese sticks:
• 2 tablespoon parmesan, grated
• 1 tablespoon olive oil
• 1 tablespoon oregano, dried
• Anchovy fish:
• 2 tablespoon anchovy paste

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Instructions

1. Knead the cold butter with 25 g of flour and shape into a 10 x 20 cm block, wrap up well and refrigerate for half an hour.
2. Mix the flour with the liquid butter, add the egg yolk, a pinch of salt and the water and knead a dough with your fingers. Be careful with the water, the amount will depend on the size of the egg yolk. So maybe use more water. The result is a smooth, but firm dough. Shape into a ball, wrap well in foil and let rest in the refrigerator for half an hour.
3. Then roll out into a rectangle 20 x 40 cm and place the butter block on the lower half. Knock in once, turn the dough so that the narrow side is down and roll out again to 20 x 40 cm. Then hammer in three times: once from below and once from above, creating three layers. Wrap up well and refrigerate for half an hour.
4. Roll out and fold a total of 7 times.
5. Tip: It works best when the kitchen is cool and when the refrigerator is as cold as possible.
6. The taste is particularly fine if you use organic butter.
7. To roll out, put flour on the worktop, but it is best to use very little flour and brush the dough off when folding so that only a little flour is absorbed when touring.
8. You get 600 g of puff pastry, use a third of the pastry for each of the following recipes. But they are also well suited to use leftover puff pastry.
9. Apple fritters:
10. Peel, quarter and dice 2 large, sour apples. Boil 50 g sugar with 100 ml water, add the cubes and a cinnamon stick and simmer until the water has evaporated, then remove the cinnamon stick. Do not roll out the puff pastry too thinly, cut into squares 18 x 18 cm, place a tablespoon of apple compote in the middle, then fold it up, make small incisions on the open side of the cake and pull the cakes apart slightly. Sprinkle with sugar and cinnamon and bake in a stove preheated to 250 degrees until they are golden yellow (approx. 19 minutes)
11. Cheese sticks:
12. Roll out the puff pastry thinly, sprinkle half of it with Parmesan cheese and then fold it up so that you have a long, approx. 15 cm wide strip in front of you. Cut this strip into strips approx. 2 cm wide. Twist the corkscrew a few times. Then chill for 20 minutes, brush with olive oil and sprinkle with dried herbs. Bake in the oven preheated to 250 degrees for 10 minutes or until they are golden yellow.
13. Anchovy fish:
14. Roll out the puff pastry, brush one half with anchovy paste. Salmon or crab paste is also very good. Fold it lengthways. Then - also lengthways - cut narrow strips and roll these strips so that small snails or fish are created. Put cold, then brush with cold water and bake at 250 degrees for 10 minutes in the preheated stove.
15. Important: The stove must be preheated as hot as possible for all pastries, the pastries themselves should be put in the stove as cold as possible.