You can use this quick puff pastry recipe to make, among other things, the Wurstweggen in my Swiss Suppers cookbook (p. 207).
This pastry gives just the right amount of puff to your Wurstweggen without having to put in too much effort!
Quick Homemade Puff Pastry
Prep: about 2 hours (including resting time for the dough)
INGREDIENTS
250 g all-purpose flour (2 cups)
½ teaspoon salt
115 g unsalted butter, cold (½ cup)
225 g quark or crème fraiche (1 cup)
INSTRUCTIONS
- Whisk the flour and salt together in a large bowl. Add the cold butter in pieces and cut them into the flour mixture using a pastry blender or two knives until they become the size of small pebbles. Stir in the quark just until a dough forms, but do not knead it. Wrap the dough in parchment paper and place it in the refrigerator for about 30 minutes until it is chilled.
- After the dough has chilled, roll it out into a rectangle about 3 mm (1/10 inch) thick on a lightly floured surface. Fold over one-third of a short side of the rectangle toward the middle (see diagram). Then fold over one-third of the other short side toward the middle, creating three layers of dough. Cover and refrigerate for about 30 minutes until it is chilled. Then repeat the process—after you roll out the dough, again make the first fold from the (new) short side of the rectangle. Cover and refrigerate again for another 30 minutes or until you are ready to use it but no more than 2-3 days.
Bring Switzerland and the Alps to your kitchen with 52 comforting recipes to make at home. Available in English, French and German.
Author: Heddi Nieuwsma
Photographer: Dorian Rollin
Food styling: Camille Stoos
Publisher: Helvetiq
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