pastry pockets

Jun 07, 2017

pastry pockets


pastry pockets
category
ingredients
quantity
La Sfoglia puff pastry mix
1000 g
water
500 g
crystal puff pastry - croissant
700 g
FOR THE FILLING
category
ingredients
quantity
Vanilla Hydrated Cream
to taste
Chocolate Hydrated Cream
to taste

Introduce the water and La Sfoglia puff pastry mix a kneading machine and work to a smooth, elastic dough. Leave the dough to rest for around 15 minutes, covered with a plastic sheet. Roll out the dough with a sheeter and incorporate the margarine. Perform one letter fold and one book fold. Leave the dough to rest in a refrigerator for 60 minutes, covered with a plastic sheet. Again, perform one letter fold and one book fold. Leave to rest in the refrigerator again for 30 minutes before use. Roll out the puff pastry, moisten with water and sprinkle with granulated sugar. Roll and cut into 2 cm wide rounds. Roll out with a rolling pin, fill with hydrated cream as desired and shape into a half moon. Bake at 200°C for 10-15 minutes.


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