Homemade puff pastry and various pastries made from it

Ingredients for 1 servings:

• 250 g flour
• 250 g butter, cold
• 25 g butter, melted
• 25 g flour
• 1 egg yolk, salt
• 2 tbsp water, cold
• Apple Bags:
• 2 apples
• 1 stalk(s) cinnamon
• 50 g sugar
• Cinnamon
• Cheese sticks:
• 2 tbsp Parmesan, grated
• 1 tbsp olive oil
• 1 tbsp oregano, dried
• Anchovy – Fischerl:
• 2 tbsp anchovy paste

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Apple turnovers, cheese sticks and anchovy fish

Knead the cold butter with 25g of flour and shape into a 10 x 20cm block. Wrap it up tightly and chill for half an hour. Mix the flour with the melted butter, add the egg yolk, a pinch of salt and the water and knead into a dough with your fingers. Be careful with the water, the amount depends on the size of the yolk, so you may need to add more water. The dough should be smooth but firm. Shape it into a ball, wrap it tightly in plastic wrap and let it rest in the fridge for half an hour. Then roll it out into a 20 x 40cm rectangle and place the block of butter on the bottom half. Fold it in half once, turn the dough so that the narrow side is down and roll it out again to 20 x 40cm. Then fold it in three times: once from the bottom and once from the top to create three layers. Wrap it up tightly and chill for half an hour. Repeat the rolling and folding process a total of seven times. Tip: It works best when the kitchen is cool and the refrigerator is as cold as possible. The flavor is particularly fine when using organic butter. When rolling out the dough, sprinkle flour on the countertop, but it’s best to use very little flour and brush the dough as you fold it so that only a little flour is absorbed during the “rolling.” This yields 600 g of puff pastry; use one-third of the dough for each of the following recipes. They’re also great for using up leftover puff pastry. Apple Turnovers: Peel, quarter, and dice 2 large, tart apples. Boil 50 g of sugar with 100 ml of water, add the diced apples and a cinnamon stick, and simmer until the water has evaporated. Then remove the cinnamon stick. Roll out the puff pastry, not too thinly, and cut into 18 x 18 cm squares. Place a tablespoon of apple compote in the center, then fold it over, make small incisions on the open side of the cake, and pull the cakes apart slightly. Sprinkle with sugar and cinnamon and bake in an oven preheated to 250 degrees Celsius until golden yellow (approx. 19 minutes). Cheese sticks: Roll out the puff pastry thinly, sprinkle one half with Parmesan cheese, and then fold it over to form a long, approximately 15 cm wide strip. Cut this strip into narrow strips of approximately 2 cm. Twist it a few times to create a corkscrew. Then chill for 20 minutes, brush with olive oil, and sprinkle with dried herbs. Bake in an oven preheated to 250 degrees Celsius for 10 minutes, or until golden yellow. Anchovy fish: Roll out the puff pastry, spread one half with anchovy paste. Salmon or crab paste also works very well. Fold it over lengthwise. Then, also lengthwise, cut into narrow strips and roll these strips to create small snails or fish. Chill, then brush with cold water and bake in a preheated oven at 250 degrees Celsius for 10 minutes. Important: The oven must be preheated as hot as possible for all baked goods, and the baked goods themselves should be as cold as possible when placed in the oven.