Cesare Casella, Stephanie Lyness

Pasta Sfoglia

Puff Pastry

Preparation info
  • Makes about

    450 grams

    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Pasta Sfoglia is a flaky, butter-rich, light-textured, multilayered pastry used for a variety of Italian desserts, including Millefoglie, as well as savory antipasti such as vol au vents, pizzette, and salatini.

Ingredients

For the lean dough

Il Pastello

  • 250 grams (2 cups plus 1 tablespoon) all-purpose flour, plus extra for dusting t

Method

Make the lean dough

Il pastello

Combine the flour and salt on a work surface or in a bowl, and form the mixture into a well. Cut in the softened butter with a bench scraper or mix in with your fingertips. Add just enough cool water to make a rough dough. Avoid overworking the dough: If too much gluten is developed at this stage, it will make the dough difficult