Recipe from Good Food magazine, March 2005
  • 250g strong plain flour
  • 1 tsp fine sea salt
  • 250g butter, at room temperature, but not soft
  • about 150ml cold water
  • CARA
    1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
    2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
    3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
    4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
      ( Resep dari mbak Sophi Damayanti )
      ~ 300 gr philadelphia
      ~ 6 sdm gula halus
      ~ 1 tsp vanilla extract
      ~ 1 kuning telur
      ~ 1 kuning telur + 1tsp susu –> olesan


      – isi: campur semua, dan ratakan dengan garpu sampai halus – resep puff pastry di bagi 2, tiap bagian di ratakan sekitar 30cm, bagi 16 kotak – olesi bagian tepi dengan kuning telur – isi bagian tengah dengan adonan isi – lekatkan bagian ujung nya, dg ujung yg berlawanan – olesi kembali bagian atas yg belum diolesi kuning telur – panggang 200 celcius/ Gas 6 selama kurang lebih 20 menit

      Resep untuk 32 pastry kecil




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