Rustique Crispy Puff Pastry
Ingredients
Part Preparo
Part Acabamento
Process
01. Place the Zeelandia Rustique Cebola Crispy aside from the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and beat on high speed (speed 2) for approximately 8 minutes or until reaching the windowpane stage.
03. Add the crispy onion and chopped parsley to taste and homogenize for 30 seconds.
FOLDING
01. Roll out the puff pastry margarine into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a surface previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the puff pastry margarine.
05. Fold the margarine-free part over the half with margarine and then fold the remaining third part with the margarine on top.
06. Roll out the dough (2nd time) until reaching a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic wrap. Let rest for 10 minutes.
FINISHING
01. Roll out the dough to obtain a rectangle of 140 x 30 cm.
02. Using a spatula, spread the catupiry cream cheese and grated calabresa sausage over the dough.
03. Roll it into a log shape.
04. Cut into portions of 20 cm.
05. Cut into slices of approximately 1 cm without separating.
06. Position one slice of dough on each side.
07. Place on previously greased flat baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 40 minutes.
09. Brush with beaten whole eggs to taste and sprinkle with grated parmesan cheese.
10. Bake at 200°C for approximately 25 minutes in a deck oven with steam.
TIP
- Alternative baking:
* Turbo Oven with steam: 170°C for approximately 25 minutes.
- The filling can be substituted with another according to preference.
Yield
7 Units of 342 g
Equipment
Mixer , Oven With Steam , Measuring Cup , Spatula , Scale , Flat Baking Sheets , Brush , Knife , Container , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 8.3 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 415 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Rustique Crispy Puff Pastry
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place the Zeelandia Rustique Cebola Crispy aside from the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and beat on high speed (speed 2) for approximately 8 minutes or until reaching the windowpane stage.
03. Add the crispy onion and chopped parsley to taste and homogenize for 30 seconds.
FOLDING
01. Roll out the puff pastry margarine into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a surface previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the puff pastry margarine.
05. Fold the margarine-free part over the half with margarine and then fold the remaining third part with the margarine on top.
06. Roll out the dough (2nd time) until reaching a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic wrap. Let rest for 10 minutes.
FINISHING
01. Roll out the dough to obtain a rectangle of 140 x 30 cm.
02. Using a spatula, spread the catupiry cream cheese and grated calabresa sausage over the dough.
03. Roll it into a log shape.
04. Cut into portions of 20 cm.
05. Cut into slices of approximately 1 cm without separating.
06. Position one slice of dough on each side.
07. Place on previously greased flat baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 40 minutes.
09. Brush with beaten whole eggs to taste and sprinkle with grated parmesan cheese.
10. Bake at 200°C for approximately 25 minutes in a deck oven with steam.
TIP
- Alternative baking:
* Turbo Oven with steam: 170°C for approximately 25 minutes.
- The filling can be substituted with another according to preference.
Tips
Yield
7 Units of 342 g
Equipment
Mixer , Oven With Steam , Measuring Cup , Spatula , Scale , Flat Baking Sheets , Brush , Knife , Container , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 8.3 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 415 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.