Puff Pastry for Pastizzi

Ingredients:

  • 500g flour
  • 250g unsalted butter chilled & diced
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ice cold water

Method:

Sieve the flour. Add the salt. Add the lemon juice and mix well. Add water gradually to make elastic dough. Knead until the dough is smooth and does not stick.
The resulting dough should be very soft. Roll out the dough, making it twice as long as it is wide. Spread 1/3 of the butter chunks over the dough. Fold the lower third toward the top. Fold the upper third toward the bottom on top of the first fold, to end up with a three-layered rectangle. Now turn the folded dough 900 clockwise so that the left side is at the top. Flatten the pastry and roll out gently as before.
Once again place more butter chunks, fold over the edges and flatten the pastry. Leave to set in a cool place 15 minutes.
Repeat the rolling out, turning over, flattening and chilling of the pastry three more times. The pastry is then ready for use.
This entry was posted in Appetizers, By Course, By Occasion, Party Food, Quick Meal, Recipes and tagged , , , . Bookmark the permalink.

2 Responses to Puff Pastry for Pastizzi

  1. Joe says:

    Sorry to disappoint but this is not how the puff pastry for the pastizzi is done in Malta. They do it by coiling or rolling “carpet fashion” and then cut off small pieces and hollow them between fingers to fill

  2. george camilleri says:

    where can i find how to make the pastry and what shortening must i use thanks

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