WJEC Level 3 Certificate in Food Science and Nutrition

Section 6: Preparation and cooking techniques (LO6) 260 Ideas for puff pastry Mille feuilles Apple jalousie Tarte tatin Palmiers Puff pastry canapés Puff pastry apple rosettes Rustic chicken and vegetable pie 7. Begin the process of rolling and folding the dough to create the layers (this is called lamination): A 2nd fold Fold 1st fold 3 layers Side view of folded pastry showing layers Seal the edges with a rolling pin Rest the pastry in the fridge B C C B A Baking times guide Milles feuilles, canapé cases, etc. – 15 minutes at 220°C/gas 7 Jalousie, pie top, etc. – 18–20 minutes at 220°C/gas 7 1. Roll dough into a rectangle three times as long as it is wide – use your hands as a guide. Keep the edges straight and the corners neat. 2. Brush off any excess flour on the dough surface and fold the dough as shown in the diagram. Turn the pastry round 90 degrees, so that the second fold moves from your left-hand side to the top furthest away from you. This is called one half turn . This will make sure that the gluten is evenly stretched during rolling. 3. Repeat the rolling and folding process for another half turn. 4. Seal the dough at the edges and allow it to rest in the refrigerator for 15 minutes. 5. Repeat stages 1, 2, 3, and 4 twice more – you will have completed six half turns altogether. 6. Before using the pastry, make sure that it has rested in the refrigerator for at least 20 minutes. Chapter 18: Recipes