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Recipe by
Four-turn puff pastry is a tasty and light pastry, made of thin layers of crisp dough enriched with a mix of butter, lard and lemon juice. It is an excellent base for making cakes and sweet tarts, but it can also be used to make cookies and filled puff pastries. This recipe originates from Italy and is especially popular in traditional pastry making. Its preparation requires a little patience and attention, but the final result is truly irresistible.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: The ingredients are for 900 g of pastry
Step 2 of 5: Cut the cold butter into cubes
Step 3 of 5: Sift the flour and salt over a bowl
Step 4 of 5: Add half of the chopped butter and work it into the flour with your fingertips until you obtain a mixture resembling breadcrumbs
Step 5 of 5: Measure 15 cl of ice-cold water and pour it into the well together with the lemon juice
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving216 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,643 kJ1,110 kcal | 2,154 kJ515 kcal |
| Fat | 78.72 g | 36.53 g |
| of which saturated fatty acids | 40.82 g | 18.94 g |
| Carbohydrates | 90.36 g | 41.93 g |
| of which sugars | 2.82 g | 1.31 g |
| Fibre | 2.76 g | 1.28 g |
| Protein | 14.31 g | 6.64 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
