Homemade puff pastry: This is a type of dough characterized by its light and flaky texture, thanks to the incorporation of multiple layers of fat and dough. Its origin dates back to European cuisine, particularly French and Austrian, where figures like Marie-Antoine Carême popularized these techniques in the 19th century. In Latin America, puff pastry is known and used in many traditional and everyday recipes, although it may have different names depending on the country: in Mexico it is usually called "masa hojaldrada", in Argentina and Chile simply "hojaldre", and in other countries of the region it is also common to call certain versions "puff pastry dough". This dough is highly valued for its versatility, as it is used in both savory and sweet preparations, from empanadas to desserts.
The making of homemade puff pastry usually involves a patiently performed process to create those characteristic layers, often working the dough and fat manually to achieve that crispy and light texture when baked. In different regions, the types of fat or oils used may vary, leading to subtle differences in flavor and texture. Furthermore, in some Latin American recipes, puff pastry is incorporated to prepare very typical dishes, which reflects the strong European influence on the local gastronomy adapted with their own ingredients.
How to make homemade puff pastry
Ingredients: All-Purpose Flour, Salt, Water, Salad Oil.
Sift the flour and salt into a bowl.
Gradually add the water, stirring to make a firm dough.
Transfer to a pastry board.
Place the oil in a bowl and coat your palms with a little of it.
Knead the dough with a folding and turning motion, adding more oil to your hands when the dough begins to stick.
Continue until you have a smooth and elastic ball of dough and the oil is almost all used up.
Then, roll the ball of dough in the remaining oil to coat all sides, place a clean cloth over the bowl, and let the dough rest for two hours or more in a warm, draft-free place.
A barely warm oven is sufficient.
Separate 1/4 of the dough and roll it out to a thickness of 1/4 inch on a pastry board dusted with cornstarch.
Cover with a clean cloth and let it rest for 10 minutes.
Cover a table with a smooth cloth and carefully place the dough on it.
Place your hands under the dough, with your palms facing down, and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper.
Don't worry if it hangs over the edges of the table or if some holes appear, especially at the edges.
Trim the thicker edges and save the scraps.
The phyllo dough is ready to be cut into pieces with scissors if you want to use it wet.
If you prefer dry phyllo dough, let it dry until it is dry, about 10 minutes, then cut it to the desired size.
The dough scraps can be placed in a damp bowl and kneaded and rolled out again.
When using phyllo dough, spray the sheets with olive oil or melted butter from a spray bottle.
It is a quick and easy way to apply the fat in a very thin layer.
