Homemade puff pastry wallet

Name: Homemade puff pastry wallet - Iuliana J.
Ingredients: 1 kg flour; 500 ml water; 1 egg; 1 teaspoon salt; 1 tablespoon vinegar; 600 g lard. Filling: jam of your choice; 1 apple diced; Delaco cheese; fillet of meat.

Dessert - Homemade puff pastry wallet by Iuliana J. - Recipia

Borseto with homemade puff pastry The dough for these borseto is made with lard and requires multiple cold folds. After each stage of rolling and folding, the sheet is kept in the refrigerator, which helps achieve a flaky pastry. The fillings can be savory or sweet: in this recipe, the combination of cheese with fillet mignon, cranberry jam with diced apples, and quince jelly appears. Quick info Total time: approximately 2 hours and 30 minutes, not counting the exact time for rolling and filling Preparation time: approximately 10 minutes for the dough, plus the folding and cooling stages Baking time: 20 minutes Oven temperature: 170 degrees Celsius Servings: the number is not specified; it depends on the size of the borseto Difficulty: medium Recipe type: homemade puff pastry with savory and sweet fillings Ingredients For the dough 1 kg flour 500 ml water 1 egg 1 teaspoon salt 1 tablespoon vinegar 600 g lard, at room temperature A handful of flour for mixing with the lard For the filling Cheese, in the original recipe mentioned as Delaco cheese Fillet mignon Cranberry jam 1 apple, diced Quince jelly The quantities for the fillings are not specified, so they are used according to preference and depending on how much dough you roll out. It is important that the filling is not excessive so that the edges can be sealed. Preparation method 1. Prepare the lard Place the lard at room temperature in a bowl and mix it with a handful of flour. The resulting mixture will be used for the lard layer inside the dough. 2. Make the dough Put the remaining flour in a large bowl where you can knead. Make a well in the center and add the egg, vinegar, salt, and water. Knead until you obtain a dough. There is no need to proceed directly to rolling; let the dough rest for 10 minutes. 3. Roll out the first sheet Dust the work surface with a little flour and place the dough on top. Roll it out with a rolling pin into a sheet. In the center of the rolled sheet, place the lard mixed with flour. Fold the edges of the dough over the lard and gently press with your hand, using the palm's bridge. This step helps distribute the mixture inside the dough. 4. Roll and fold After pressing the dough, roll out the sheet again with the rolling pin. Then fold the dough into four. The folding order must be maintained each time. In the original recipe, the sheet is folded as follows: bring the top part, then the bottom part, followed by the left and right parts. It is useful to repeat the same sequence at each fold. Place the folded dough in the refrigerator for 30 minutes. 5. Repeat the folding Take the dough out of the refrigerator, roll it out again, fold it in the same way, and put it back in the fridge. Repeat this operation three times. Each time proceed the same way: roll out the sheet, fold it into four, maintaining the same order, then let the dough rest for 30 minutes in the refrigerator. Do not skip the cooling breaks mentioned in the recipe. The dough must go through each stage of rolling and folding before being filled. 6. Prepare the sheets and fillings After the last cooling, take the dough out and cut it into pieces. In the source of the recipe, it is mentioned to cut it in half and then use the dough for multiple fillings. Roll out the pieces of dough one by one and prepare the sheets for the chosen fillings. For the savory version, use cheese and fillet mignon. For a sweet version, use cranberry jam and diced apples. The third filling is quince jelly. Seal each piece of dough so that the filling remains inside. The exact shape of the borseto is not specified, so you can shape them according to how you worked the sheet and the desired size. 7. Bake Place the borseto on a tray and put the tray in the preheated oven at 170 degrees Celsius. Bake for about 20 minutes. When done, take them out of the oven and let them cool slightly before serving. Why I make this recipe often I love this recipe because the same dough can be used for both savory and sweet fillings. Cheese with fillet mignon is a simple choice, suitable for a snack, while cranberry jam with apple and quince jelly completely changes the result without needing another dough. Another advantage is that the dough can be prepared in stages. The breaks in the refrigerator are already part of the recipe, so you don’t have to do everything in one go. Tips and variations Tips The lard should be at room temperature to be easily mixed with flour and rolled into the dough. When pressing the dough after adding the lard, use the palm of your hand, not your fingers. This way, you press more evenly and reduce the risk of tearing the sheet. Maintain the same order in folding every time: top, bottom, left, right. This detail is mentioned in the original recipe and is important for how the layers form. Don’t forget the 30 minutes in the refrigerator after each folding stage. There are four cooling stages if we consider the initial folding and its repetition three times. Substitutions For the savory filling, the recipe mentions cheese and fillet mignon. No other substitutions are offered in the original source, so you can keep this combination or use any available filling only if you want to adapt the recipe. For sweet fillings, jam and jelly are used according to preference. For the cranberry version, the apple is diced and added together with the jam. Variations You can prepare all borseto with the same filling or divide the dough between savory and sweet variants, as described in the recipe. The combination of cranberry jam and apple is the only one among the sweet variants that includes fresh cut fruit. The other variant is simpler and uses only quince jelly. Serving ideas Borseto with cheese and fillet mignon can be served as a snack or appetizer. Those with jam and fruit are suitable alongside coffee or tea. They can be placed in the same tray, but it is useful to visually separate them to know which are savory and which are sweet. Frequently asked questions How long should the dough stay in the refrigerator? After each folding, the dough is left for 30 minutes in the refrigerator. The recipe says to repeat the operation three times, maintaining the same sequence of rolling, folding, and cooling. Why is the lard mixed with flour? The lard mixed with a handful of flour is placed in the center of the sheet and contributes to the formation of the puff pastry layers. It should be at room temperature to be easily rolled into the dough. How should the dough be folded? The sheet is folded each time in the same order: the top part, then the bottom part, the left part, and the right part. Before folding, the dough is rolled out with a rolling pin. What fillings are used? The recipe includes three variants: cheese with fillet mignon, cranberry jam with diced apple, and quince jelly. The quantities for these fillings are not specified. At what temperature and how long are borseto baked? They are baked in the preheated oven at 170 degrees Celsius for about 20 minutes. Nutritional values The values are estimates and cannot be calculated accurately as the quantities of filling and the number of borseto obtained are not specified. For 100 g of borseto with puff pastry, lard, and filling, the following can be estimated: Calories: 350–450 kcal Proteins: 6–10 g Carbohydrates: 30–40 g Fats: 22–30 g The values vary significantly depending on the filling. The variant with cheese and fillet mignon may have more protein, while the variants with jam or jelly will have more carbohydrates. The large amount of lard in the dough mainly influences the fat and calorie intake. Storage and reheating Borseto are best fresh, after baking, when the dough is flaky. If left for later, keep them covered at room temperature for a short period. The original recipe does not specify a storage time or reheating method. For the best texture, avoid keeping them too long after baking, as the puff pastry gradually loses its flakiness.

Homemade puff pastry wallet

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