VDP puff pastry dough
For decoration: grated mature cheese, almonds, seed mix, seasoned bread crumbs
Fold the dough sheet open and add 2% salt, evenly distributed. Fold the dough to close, roll out and fold 1 x 3. Then leave to rest in the cooling cell for at least 1 hour. Roll out the dough to a thickness of 2 mm. Place the dough on the baking trays lined with slightly moistened silicon paper, this keeps the dough in place on the paper when cutting. Place the baking trays in the cooling cell for thirty minutes before cutting. Cut 5 x 5 cm squares, cut the long strips 2 cm wide and 12 cm long (vary as desired) After cutting, brush with the egg. If desired, add halved almonds, grated mature cheese, seed mix and/ or seasoned breadcrumbs. Brush the salted biscuits that are decorated with halved almonds again with egg before baking. The salted biscuits must rest for at least an hour from rolling out to baking. This results in almost no shrinkage and you will have neat puff pastry products.
Bake for 30 to 35 min at 210 °C.More information?