Homemade Puff Pastry – Wraped Asparagus
Pane-Bistecca
Homemade puff pastry is a lot of work, but it tastes so good that it’s worth giving it a try! I promised to bring you the recipe in this Post and here it is!
The first time you make it, it might not work so well, but if you make it more often, it gets better and better and you can roll it out much thinner.
As it’s still asparagus season, I’ve packed it into homemade puff pastry, here I bring you 2 ways to bake it. We have sauces to go with it, which we really like. Everything is homemade!
The first time you make it, it might not work so well, but if you make it more often, it gets better and better and you can roll it out much thinner.
As it’s still asparagus season, I’ve packed it into homemade puff pastry, here I bring you 2 ways to bake it. We have sauces to go with it, which we really like. Everything is homemade!
Ingredients
For a Teig of approx. 500 g:
250 g Flour
250 g cold Butter
25 g melted Butter
25 g Flour
1 Egg yolk
2 tbsp cold Water
250 g Cream Cheese
Herbs chopped
cooked Asparagus
For the Asparagus:
Instructions
1
Step 1
Mix 250g butter with 25g flour, form to a square, wrap with foil and place into the fridge.
2
Step 2
Put 250g flour into a bowl and add the melted butter and the egg-yolk and mix well. Carefully add the water, you might not need all. The dough will be soft but pliable. Form to a ball and place into the fridge for 45 minutes.
3
Step 3
Roll out this dough into a rectangle of approximately 20 x 40cm. Roll out the cold butter mix in the same shape but slightly smaller than the dough.
4
Step 4
Put the butter rectangle on top of the dough and place the rectangle in front of you, with the smaller side to you. Fold over one third from the front side over the middle and one third from the upper side down. Roll out the three-layered dough again into a rectangle of the same size as before and fold as before. Wrap into foil and chill for 30 minutes.
5
Step 5
Repeat the folding and rolling out procedure at least 4 times more. The more layers you fold the more the puff pastry will rise. Normally I fold 7 times.
6
Step 6
You can use this dough immediately or freeze it in portions. I do not advise to make smaller portions because of the hard and time-consuming work. This will give you a dough of more or less 550g.
7
Step 7
For the asparagus parcels, you can simply wrap the cooked asparagus, as you can see in the first pictures. Or you can mix the cream cheese with the herbs and put about 2 tbsp of it on the asparagus and then wrap it up. Brush with egg yolk and bake in the oven at 200 C for 20 Minutes.
8
Schritt 8
Serve the parcels with one of the two sauces.
Notes
Once you made this dough for yourself you will notice the difference in taste from the ready-made one. It’s worth trying!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")