A little tweak on the Iced Puff Pastry recipe in Keeping it Simple that renders this beyond amazing. (It’s genius to layer grated anything between the pastry laminations...think grated chocolate, herbs, more butter, cayenne, coarse sugar...oh the possibilities!) I love these as unique little pastry bites on their own, but put this on top of a pie, or make twists to serve with drinkies. Come on kids...amazing. Am I right?
- 100 g parmesan in cubes
- 180 g unsalted butter
- 90 g ice cubes
- 200 g flour
- 1/2 tsp salt
- 20-30 g vodka
Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place parmesan into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place butter, ice cubes, flour and salt into TM bowl. Chop 7 sec/speed 7.
Add 60g of the milled parmesan and mix 5 sec/Reverse/speed 5.
Knead 3 min/interval while adding the vodka through hole in lid.
Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat 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. If the pastry gets too soft while you are working with it, return it to the fridge for a few minutes before continuing.
Roll into a sheet about 1 cm. in thickness. Use as directed in recipes of choice. Brush with egg wash, and sprinkle with the remaining parmesan as needed. Bake in a hot oven until puffed and golden.