Ingredients :
For the Puff Pastry:
Frozen butter
All purpose flour
Cell
Sugar
Water
For the Egg Mixture:
Eggs
Sugar
Instructions :
Cut the frozen butter and arrange it evenly on baking paper, wrapping it to form a rectangle approximately 10cm x 15cm.
Roll out the butter to a thickness of about 3 mm using a rolling pin. Press firmly and distribute evenly.
Refrigerate the butter for 30 minutes.
Cut the cooled butter into cubes and mix with all-purpose flour, salt and sugar, using your fingers until it resembles breadcrumbs.
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