John Myers
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Hearty Puff Pastry
The perfect hearty puff pastry recipe with a picture and simple step-by-step instructions.
puff pastry
- 110 g Margarine – Alsan, cold
- 180 g Flour to taste
- 1 tsp Raw cane sugar
- 0,25 tsp Salt
- 75 ml Filtered water (or normal)
filling
- 2 Discs Brie
- 2 tsp Apricot with elderflower (jam)
- Fat for baking pan
puff pastry
- Put flour, raw cane sugar, salt in a bowl and mix with a spoon. Cold cut margarine into pieces and add. Then pour filtered water (or normal) into it. Mix everything together. Shape the dough into a ball with clean hands.
- Wrap in cling film and chill in the refrigerator for 2 hours. Then take it out and roll it out on greaseproof paper. Make 2 large squares or more of them. (The rest can be put back in the refrigerator for further consumption).
- Take a muffin pan to your liking and brush with grease. Put the two cut squares in a greased muffin tin. Put a slice in each muffin cup and a teaspoon of the jam. Preheat the oven to 220 degrees circulating air beforehand.
- Place the muffin tin on the baking sheet and then slide it into the preheated oven on the second rail from underneath. Bake for about a quarter of an hour. Then remove immediately and place on two flat dessert plates and serve immediately!
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