I came to the lard dough on a whim after I stumbled upon some forgotten lard in the freezer. Sometimes I really feel the need to try something different, especially when I want to keep myself busy a little longer in the kitchen. I already had the lard portioned, so it was easier to get started. I know not everyone always has the ideal flour at home, and I didn’t have it this time either, but it still turned out well.
Quick Info
Total time: about 2 hours (most of the time is spent folding and cooling)
Preparation time: 30 minutes (plus cooling breaks between folds)
Baking time: not included, the dough is used later for various pastries or tarts
Servings: enough for many sheets or pastries (from 1 kg of flour)
Difficulty: medium
Recipe type: lard puff pastry, suitable for pastries, tarts, various doughs
Ingredients
1 kg flour (plus extra for the work surface and lard)
500 g lard (I used it straight from the freezer, it works very well)
2 tablespoons flour (for mixing with the lard)
2 tablespoons vinegar
4 tablespoons oil
2 cups warm water (about 500 ml)
1/2 teaspoon salt
Preparation Method
1. Take the lard directly from the freezer and quickly cut it into smaller pieces. Do not let it thaw – it is easier to work with and does not become sticky. Pass all the lard through a meat grinder.
2. Mix the chopped lard with 2 tablespoons of flour. You don’t need to do anything else with it yet, just have it ready.
3. In a large bowl, place 1 kg of flour. Make a well in the center and add the oil, vinegar, and salt.
4. Start gradually pouring in the warm water, mixing until you get a dough that is soft enough but can be easily rolled out. It should not be too hard or too sticky.
5. Dust the work surface with flour, turn out the dough, and roll it into a rectangle (it doesn’t have to be perfect).
6. Divide the dough into 3 equal parts lengthwise by eye. Evenly spread the lard mixture on two of the three parts.
7. Fold the dough as follows: take the part without lard and bring it over the middle, then fold the part covered with lard from the other edge over the two already overlapping. You basically have three layers stacked with lard in between.
8. Place the wrapped dough in the fridge for about 15 minutes.
9. Take it out and roll it out again into a rectangle, but this time reverse the direction from how you initially folded it. Repeat the folding: spread the lard on the other two parts, fold as above. Put it back in the fridge for another 10-15 minutes.
10. Repeat this operation 10-15 times: rolling out, folding (sometimes with lard, sometimes just folding the already greased dough), short cooling in the fridge.
11. After the last round of folds, put the dough in the fridge and use it as needed for pastries, tarts, or whatever you prefer.
Why I make this recipe often
The lard dough is very versatile and keeps well in the fridge for a few days, even in the freezer. It is suitable for all kinds of pastries or tarts. I like that the final texture is much more tender than that of butter or margarine dough, and the taste is different, fuller.
Tips and Variations
Tips
Pastry flour is ideal, but if you only have regular flour, that works too, though the texture may be a bit denser. Don’t be afraid to use frozen lard – it’s easier to work with that way. When folding, if you feel the dough starting to warm up or soften, put it back in the fridge for 10 minutes before the next step. Don’t try to rush the rolling out, otherwise the dough won’t have those fine layers.
Substitutions
In the absence of lard, the recipe loses its specificity, but some use shortening – the result will differ in texture. I do not recommend substituting with butter or margarine for this technique, as lard is the central element here.
Variations
The dough can be used for all kinds of puff pastry, pastries, croissants, or even sheets for cream cakes. You can add a little sugar if you want to use it for sweet desserts, but the base dough remains neutral.
Serving Ideas
It goes well with any dessert that requires puff pastry: sheets for cream cakes, strudel, apple or cheese pies. It can also be used for savory dishes – if you don’t add any sugar at all – like pastries or tarts.
Frequently Asked Questions
1. Can I use fresh lard instead of frozen?
Yes, but it’s harder to work with because it becomes sticky. It’s more convenient to chop it directly frozen.
2. Can I make the dough with less lard?
You can, but you won’t achieve the same tenderness and puff pastry effect. The 1:2 ratio of lard to flour is about optimal.
3. How long does the dough last in the fridge?
It lasts up to 4-5 days if well wrapped to avoid absorbing odors.
4. Can the dough be frozen?
Yes, it keeps well in the freezer, even for a month.
5. Do I need to let the dough cool between each fold?
Ideally yes, otherwise the lard starts to melt and the layers won’t come out well defined.
Nutritional Values
Estimation for 100 g of dough (values may vary depending on usage):
- calories: approximately 410 kcal
- protein: 7 g
- fat: 22 g
- carbohydrates: 44 g
Indicative values, it is a dough quite rich in fats, with few proteins, designed for fragile and layered sheets.
Storage and Reheating
Raw dough keeps well in the fridge, tightly wrapped in foil or in a closed box, for a few days. It can be frozen and taken out as needed – after thawing it can be rolled out directly. Baked dough (the sheets) can be kept at room temperature for 1-2 days or in the fridge if used for cream cakes. Reheating is not necessary for sheets, but they can be placed in the oven for a few minutes to become crispy again.
Quick Info
Total time: about 2 hours (most of the time is spent folding and cooling)
Preparation time: 30 minutes (plus cooling breaks between folds)
Baking time: not included, the dough is used later for various pastries or tarts
Servings: enough for many sheets or pastries (from 1 kg of flour)
Difficulty: medium
Recipe type: lard puff pastry, suitable for pastries, tarts, various doughs
Ingredients
1 kg flour (plus extra for the work surface and lard)
500 g lard (I used it straight from the freezer, it works very well)
2 tablespoons flour (for mixing with the lard)
2 tablespoons vinegar
4 tablespoons oil
2 cups warm water (about 500 ml)
1/2 teaspoon salt
Preparation Method
1. Take the lard directly from the freezer and quickly cut it into smaller pieces. Do not let it thaw – it is easier to work with and does not become sticky. Pass all the lard through a meat grinder.
2. Mix the chopped lard with 2 tablespoons of flour. You don’t need to do anything else with it yet, just have it ready.
3. In a large bowl, place 1 kg of flour. Make a well in the center and add the oil, vinegar, and salt.
4. Start gradually pouring in the warm water, mixing until you get a dough that is soft enough but can be easily rolled out. It should not be too hard or too sticky.
5. Dust the work surface with flour, turn out the dough, and roll it into a rectangle (it doesn’t have to be perfect).
6. Divide the dough into 3 equal parts lengthwise by eye. Evenly spread the lard mixture on two of the three parts.
7. Fold the dough as follows: take the part without lard and bring it over the middle, then fold the part covered with lard from the other edge over the two already overlapping. You basically have three layers stacked with lard in between.
8. Place the wrapped dough in the fridge for about 15 minutes.
9. Take it out and roll it out again into a rectangle, but this time reverse the direction from how you initially folded it. Repeat the folding: spread the lard on the other two parts, fold as above. Put it back in the fridge for another 10-15 minutes.
10. Repeat this operation 10-15 times: rolling out, folding (sometimes with lard, sometimes just folding the already greased dough), short cooling in the fridge.
11. After the last round of folds, put the dough in the fridge and use it as needed for pastries, tarts, or whatever you prefer.
Why I make this recipe often
The lard dough is very versatile and keeps well in the fridge for a few days, even in the freezer. It is suitable for all kinds of pastries or tarts. I like that the final texture is much more tender than that of butter or margarine dough, and the taste is different, fuller.
Tips and Variations
Tips
Pastry flour is ideal, but if you only have regular flour, that works too, though the texture may be a bit denser. Don’t be afraid to use frozen lard – it’s easier to work with that way. When folding, if you feel the dough starting to warm up or soften, put it back in the fridge for 10 minutes before the next step. Don’t try to rush the rolling out, otherwise the dough won’t have those fine layers.
Substitutions
In the absence of lard, the recipe loses its specificity, but some use shortening – the result will differ in texture. I do not recommend substituting with butter or margarine for this technique, as lard is the central element here.
Variations
The dough can be used for all kinds of puff pastry, pastries, croissants, or even sheets for cream cakes. You can add a little sugar if you want to use it for sweet desserts, but the base dough remains neutral.
Serving Ideas
It goes well with any dessert that requires puff pastry: sheets for cream cakes, strudel, apple or cheese pies. It can also be used for savory dishes – if you don’t add any sugar at all – like pastries or tarts.
Frequently Asked Questions
1. Can I use fresh lard instead of frozen?
Yes, but it’s harder to work with because it becomes sticky. It’s more convenient to chop it directly frozen.
2. Can I make the dough with less lard?
You can, but you won’t achieve the same tenderness and puff pastry effect. The 1:2 ratio of lard to flour is about optimal.
3. How long does the dough last in the fridge?
It lasts up to 4-5 days if well wrapped to avoid absorbing odors.
4. Can the dough be frozen?
Yes, it keeps well in the freezer, even for a month.
5. Do I need to let the dough cool between each fold?
Ideally yes, otherwise the lard starts to melt and the layers won’t come out well defined.
Nutritional Values
Estimation for 100 g of dough (values may vary depending on usage):
- calories: approximately 410 kcal
- protein: 7 g
- fat: 22 g
- carbohydrates: 44 g
Indicative values, it is a dough quite rich in fats, with few proteins, designed for fragile and layered sheets.
Storage and Reheating
Raw dough keeps well in the fridge, tightly wrapped in foil or in a closed box, for a few days. It can be frozen and taken out as needed – after thawing it can be rolled out directly. Baked dough (the sheets) can be kept at room temperature for 1-2 days or in the fridge if used for cream cakes. Reheating is not necessary for sheets, but they can be placed in the oven for a few minutes to become crispy again.