Puff Pastry for Pastizzi


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


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.
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