Hojaldre perfecto para rellenos dulces o salados

Hojaldre casero en minutos

Olvídate de la masa comprada en la tienda: esta masa de hojaldre de 3 ingredientes es mantecosa, hojaldrada e increíblemente fácil de hacer. Con sólo harina, sal y mantequilla (o la grasa que prefieras), puedes crear una masa versátil lista para impresionar.

Usa un robot de cocina para ir más rápido

Añade los ingredientes a un robot de cocina, pulsa unas cuantas veces y tendrás la masa lista en menos de 5 minutos. Enfríala una hora en el frigorífico y estará lista para rodar, literalmente.

Hojaldre Perfecto para Empanadas, Tartas y Más

Tanto si te apetecen pasteles dulces de guayaba, empanadas de pollo o empanadillas de carne, esta masa de hojaldre rápida es tu base ideal. Siempre queda dorado y hojaldrado.

🌿 Consejo Gourmet Doméstico

Añade una cucharadita de Aceite de Achiote Ecológico Domestic Gourmet a la masa para darle un sutil sabor terroso y un bonito tono dorado, especialmente atractivo para la repostería salada de inspiración latina.

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3 Ingredient Puff Pastry

A flaky, buttery crust to use in a multitude of dishes.

Tiempo de preparación 10

Resting Time 1

Tiempo total 1 10

Equipment

Ingredientes

2 cups all-purpose flour
2½ sticks salted butter cold 10oz
⅓ cup cold water
1 tbsp cold water reserved may not be necessary

Optional:

½ tsp table salt use this salt only if using unsalted butter

Elaboración paso a paso

Cube cold butter into tablespoon sizes. You should have 20 pats of butter.
In a food processor, add flour and ½ stick of butter (4 cubes) and pulse a half-dozen times.
Add the rest of the butter, spread evenly across the top of the flour and butter mixture in the food processor, and process for 5 seconds.
Add in the cold water and process until a rough dough ball forms, almost clearing the sides of the food processor. Expect some smeared butter as it has softened during processing.
Remove dough from the food processor onto a long piece of floured parchment paper. Roll the dough into a sheet with a floured rolling pin—approximately ¼" in thickness.
Lightly flour the top of the puff pastry dough and cover with another piece of parchment paper.
With one piece of parchment paper on the bottom of the puff pastry dough and one piece on top, fold the dough into thirds (like a letter before putting it into an envelope).
Cover with plastic wrap, so the dough doesn't dry out, and place inside the refrigerator to rest for approximately 1 hour.
At this point, you can freeze instead of refrigerating, keeping well for up to 6 months.
Once the puff pastry dough has rested in the refrigerator, it is ready to use.

Notas

How to include your child(ren): This recipe is simple enough for the youngest chef(s) to execute with adult supervision. It is excellent practice for sharpening those listening skills and learning how to follow directions. Read aloud the instructions and help guide them through the steps.

Some children may execute the entire recipe by themselves, but the younger ones may need help, especially with the rolling out portion. If the dough gets too soft and unmanageable while rolling out, just pop it in the freezer for a few minutes to harden and continue on.

Cocina: French

Keyword: dough, pastry

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