Puff Pastry (Pasta sfoglia)

Ingredients for 1 Kg (35.27 oz) Puff Pastry
500 gr (17.63 oz) 00 Flour
250 gr (8.81 oz) Room Temperature Butter
12 gr (0,42 oz) Salt
300 ml (10 fl oz) Room Temperature Water
To garnish
Pastry Cream
Icing Sugar
Chocolate Decoration
Edible Flowers

VIDEO RECIPE
Puff Pastry (Pasta sfoglia) - Part 1

VIDEO RECIPE
Puff Pastry (Pasta sfoglia) - Part 2

VIDEO RECIPE
Pastry Cream (Crema pasticcera)

Puff Pastry (Pasta sfoglia) - Part 1
Put the salt in a medium bowl, fill the bowl with water and stir andlet the salt dissolve
Once the salt has dissolved, pour the flour on your work surface, make a well in the middle, pour in the water with salt, slowly add the remaining water and gently begin to knead
The dough must be smooth and does not stick to the fingers, if your dough is too wet add a little flour, otherwise if it looks too dry add a little more water
When your dough is ready place it in a bowl and leave it to rest for 10/15 minutes
After 15 minutes, place 2 oven paper sheets (approx 40/45 cm length) over the table, place the butter in the middle of the sheet, put the second oven paper sheet over the butter and roll out with a rolling pin
Butter must be at room temperature because it remains smooth and elastic
Remove the top sheet of the oven paper from the butter and set it aside
Place the dough on your work surface, dust it with flour and sprinkle a little flour over the dough then roll out the dough with the rolling pin
Place the butter in the middle of the dough, remove the paper oven from the butter, fold the four edges of the dough over the butter enclosing it completely, dust again the work surface with flour, dust the dough too then roll out gently and evenly into a long strip
Fold the two shorter edges to meet each other in the middle then fold again the rectangle in half (like closing a book), rotate the dough and roll it again as before
Repeat rolling and folding process for a total of 4 times
Use a spatula to remove any flour from the surface, unroll the plastic sheet
and lay it on the table, place the pastry in the center of the sheet and wrap it well
Transfer the pastry to a baking pan and place it in the fridge for 2 hours to rest

Puff Pastry (Pasta sfoglia) - Part 2
After 2 hours remove the puff pastry dough from fridge, remove the plastic sheet and cut a piece of dough
Dust the work surface with flour and dust the dough too
Flatten the dough with a rolling pin, dust again the work surface with flour,
sprinkle a little flour over the dough, then roll the dough out until very thin
The dough must be very thin
At this point use a dough punch roller, you can also use a fork, for punching holes in dough with a multiple wheel cutter of about 1 cm (0,3937inch) wide
(you can also use a pizza cutter)
Cut the puff pastry dough into strips, cut and remove the upper edges
(5 cm/2 inch length) and do the same with the lower edges
Transfer the strips (20 cm/7.87 inch length) to a baking pan and let them sit
for about 30/35 minutes
After 30 minutes dust the puff pastry strips with icing sugar
Place in preheated oven and bake at 190C (375 F) for 12/15 minutes
After 12 minutes your puff pastry strips are ready
Let them cool before garnishing
Line up 2 strips in a serving plate, lay down other 2 strips diagonally and
repeat with other 2 strips
Garnish with pastry cream, top with a small sugar decoration and crystallized edible flowers
Dust with icing sugar making a circular motion and serve