|Preparation||Cooking||Start to finish|
|11 min.||25 min.||36 min.|
|1||We need to end up with postry that is well-layered, but has not risen too much. To acheive this we will be cooking it on a baking sheet, with 2 shallow supports at the sides, covered with a protective sheet of cooking parchment (to stop it sticking), and a second baking sheet on top.
The diagram alongside explains this assembly: 1= bottom baking sheet, 2= puff pastry, 3= metal supports (about 1/2 inch or 1 cm deep), 4= protective cooking parchment, 5= top baking sheet.
|2||Preheat the oven to 390°F (200°C).
Roll out the pastry and lay it on a baking sheet. If it comes ready rolled with a sheet of paper, just leave this in place, as in the photo.
|3||Dust the pastry all over with 30 g caster sugar in as even a layer as possible.||3 min.|
|4||Place the two metal supports (they will be going in the oven) on either side, so that they are not touching the pastry. These are 2 old metal school rulers 1 cm (about 1/2 inch) thick.||2 min.|
|5||Lay a sheet of cooking parchment on top.
Note: Pull the paper taut so that it is not sitting on the pastry - this will help the cooking and browning.
|6||Place a second baking sheet on top.||2 min.|
|7||Put this whole contraption in the oven and bake for about 25 minutes.||25 min.|
|8||Watch for how the pastry is browning. The top baking sheet should be removed after about 20 minutes to allow the top of the feuillletage to brown nicely. Make use of this opportunity to turn the baking sheet round if necessary so that the pastry cooks evenly.
Take the pastry out of the oven when golden brown and leave to cool on a wire rack before using in a recipe.
For 1 feuilletage : 0.77 €
|Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Quick flaky pizza, Shallot confit tart, Pecan fruit rolls , Little caramelized peach tarts, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Choux pastry (pâte à choux), Fruit crémeux, Nantes Tourton, Pavlova, ... [All]|
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