Parmesan Puff Pastry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 50mins
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- Serves
- 8
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- Calories
- 314
Adding parmesan to puff pastry has taken this recipe from delicious to sublime. Resist it if you can!
Inspired by: https://tenina.com/recipes/parmesan-puff-pastryrecipe updated 12 Jan. 2022
Ingredients
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- Parmesan cheese
- 100 g
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- Unsalted butter
- 180 g
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- Egg
- 1
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- Ice
- 90 g
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- All purpose flour
- 200 g
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- Pink himalayan salt flakes
- ½ teaspoon
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- Vodka
- 25 g
Tools
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Oven
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Rolling pin
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TM5
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Tm5 bowl
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Work surface
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Small bowl
Step preview
- Add parmesan cheese to the TM bowl
- Mix with MC on - 10 sec, speed 10
- Remove from bowl and set aside
- Add unsalted butter, ice, all purpose flour and pink Himalayan salt flakes to the TM bowl
- Chop with MC on - 7 sec, speed 7
- Transfer two thirds of the milled parmesan
- Mix - 5 sec, reverse speed 5
- Knead - approx 3 min, dough - while adding the vodka trough the hole in lid
- Transfer content of TM bowl to work surface
- Push together into a tight rectangle
- Wrap in Silpat mat or parchment paper
- Refrigerate in fridge - approx 30 min
- Pre-heat oven to 200°C
- Roll dough out into a large rectangle then fold over in thirds to make an envelope shape
- Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry
- Roll into a sheet about 1 cm in thickness
- Brush with egg wash, and sprinkle with the remaining parmesan as needed
- Bake in a hot oven until puffed and golden