IK gathering in September 07 had a member demonstrating to us how to roll puff pastry. I have not attempted to do this cos' it's quite a complicated task.
I was definitely enlightened when I saw how it was rolled and tasted the final product .... cinnamon puffs. Thanks L for showing us how it's done.
Recipe for the puff pastry ....
300 g plain flour
150 g water , chilled
50 g butter, melted
Mix altogether into a dough and rest dough in the fridge for about half an hour.
For folding the pastry you need 200 g butter. If butter starts to melt in the process of folding, place the folded pastry in the freezer or chiller for about 15 mins.
Roll pastry using the single fold method and do it for at least three times. You may want to roll it up to six times for a puffier puff.
After the final roll, cut out the pastry using a circular cutter and egg wash with egg yolk. Sprinkle with cinnamon sugar and baked at 160 degree C for 15 mins.
The final product is here .......