Parmesan Puff Pastry
Serves
8
Total Time
50mins
Calories
314
Adding parmesan to puff pastry has taken this recipe from delicious to sublime. Resist it if you can!
- Parmesan cheese100 gcubed
- Unsalted butter180 gfrozen, cubed
- Egg1beaten
- Ice90 g
- All purpose flour200 g
- Pink himalayan salt flakes½ teaspoon
- Vodka25 g
Ingredients
- 1. Add parmesan cheese to the TM bowl
- 2. Mix with MC on - 10 sec, speed 10
- 3. Remove from bowl and set aside
- 4. Add unsalted butter, ice, all purpose flour and pink Himalayan salt flakes to the TM bowl
- 5. Chop with MC on - 7 sec, speed 7
- 6. Transfer two thirds of the milled parmesan
- 7. Mix - 5 sec, reverse speed 5
- 8. Knead - approx 3 min, dough - while adding the vodka trough the hole in lid
- 9. Transfer content of TM bowl to work surface
- 10. Push together into a tight rectangle
- 11. Wrap in Silpat mat or parchment paper
- 12. Refrigerate in fridge - approx 30 min
- 13. Pre-heat oven to 200°C
- 14. Roll dough out into a large rectangle then fold over in thirds to make an envelope shape
- 15. Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry
- 16. Roll into a sheet about 1 cm in thickness
- 17. Brush with egg wash, and sprinkle with the remaining parmesan as needed
- 18. Bake in a hot oven until puffed and golden
Method
Make this recipe in the Fresco Recipes App
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