Making Laminated Pastry

The amount of water you will need can vary based on environmental factors.

Making laminated pastry.

Are you making a laminated puff or shortcrust pastry. If you haven t delved into much pastry work before you re probably a little confused right now no i m not going to teach you the ins and outs of office supplies and home repair although i m sure my ignorance would be amusing there. Also known as filo this pastry is mainly prepared commercially and traditionally used in greek and turkish sweets savoury pies and pastries. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after.

Flours can vary depending upon what laminated dough you are making. How to make laminated dough. Croissant and danish pastry are made from laminated dough that is prepared in much the same way as puff pastry but uses yeast in the dough base. How to laminate dough.

One of the most frustrating things about making laminated dough with the exception of quick puff pastry is the resting time required between the steps. I love making these croissants for their flaky airy texture. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. As your bakery partner we can help you get the most out of your pastry products.

Learn to laminate and the world of layers opens up to you. The dough is laminated by rolling or pinning. This pastry is plain with paper thin leaves made from flour and water. My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour.

Whereas you ll want fewer layers for a classic puff pastry. 700 2000 layers or 6 7 turns note the final count should vary on preference and application. Laminated puff and shortcrust pastries are generally high in fat content but require different fats. For example with a weighted pastry like mille feuilles you ll want more layers.

Laminated pastry 3. These leaves are usually kept frozen and used as and when. Also make sure your butter is ice cold. 22 10 making of strudel.

The colder the butter the better your pastry will come out. Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope. We can help you whatever kind of pastry you are making no matter which equipment and processes you use. Generally speaking if the dough uses yeast the flour is bread flour which has a high protein count making it possible for the item to retain its height while the heat sets it.

It is encased with butter and then folded in various ways depending upon the method used. Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold.