One of the typical Christmas sweets in Spain is homemade puff pastry. Surely when we talk about them we all think of what markets a certain specialist brand in Christmas sweets but I assure you that making the puff pastry recipe step by step at home is very simple and they will know better than any other you buy. I show you to prepare them in recipesgratis so you can enjoy a beautiful Christmas baked afternoon at home.
| 🚻 20 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make homemade puffering step by step: |
| 300 grams of roasted flour 200 grams of pork butter 25 milliliters of sweet white wine crowded 25 milliliters of orange juice 1 orange zest sugar icing to sprinkle 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade puffering step by step:
1. To prepare the best puff pastry we leave the pig butter in a large bowl outside the refrigerator so that it is put at room temperature and is easy to work. We beat it with a manual rod or with a kitchen robot until it is made a cream.
Trick: Pork butter is bought in butchers and supermarkets (it is refrigerated) but if you do not find it you can change it for Mantequlla.
2. We scratch the skin of the orange and reserve. We squeeze the juice and reserve too. We mix the juice and wine and add them together with the zest to the bowl where we have the pig butter. We beat well until you get a homogeneous mixture.
3. Add the sifted flour and salt and mix until everything is integrated and have a mass of fast puff pastry that is easy to handle.
4. We flour our work table, pour the dough and spread it with the roller leaving it with approximately two centimeters. With the help of a rectangular huthapstas we are cutting portions that we place in the oven tray covered with a baking paper.
Trick: If we do not have Cutapastas we make portions of about 4×2 centimeters with the help of a knife.
5. We introduce homemade puff pastry into the preheated oven at 180 ºC and bake approximately 40-45 minutes. We take out and let cool on a rack, and once cold we batter them in glas Cuca secrets await you many more ideas.
