Preparation

When using unsalted puff pastry fold open a sheet of puff pastry (5 kg). Then spread 50 to 75 g salt on the sheet of dough. Then fold it closed and laminate by a 3-fold. Place the dough in the cooling cell for at least 2 hours so it can rest (salt can cause more tension and shrinkage, hence the long resting time).

Roll out the pastry dough to 1.75 mm and store the dough to prevent unnecessary shrinkage. Cut out the desired shapes and put a satay skewer through them by placing it at a right angle to the shape and pressing down firmly (tip: cut the point off so that it doesn’t poke through the packaging).

Then leave the products to rest for at least an hour, brush the products, not containing seeds or cheese, with egg to achieve a nice golden colour during baking.
Dry the products afterwards in a low drying oven.