Ingredient

Quantity

Procedure

Basic dough
Cake flour
Fine salt
Water

Butter for folding
Butter
Cake flour

1 cup+4 TBSP
3 tsp
9-1/2 TBSP


3-1/2 cups
1/2 cup

1. Delicately mix the ingredients for the basic dough. The dough must be firm.
2. Cover in plastic wrap andrefrigerate for several hours, ideally overnight.
3. To prepare the butter for folding, knead the flour with the butter cut into cubes, shape into a square, protect in plastic wrap and refrigerate.
4. Roll the basic dough into a square shape. The folding butter must have the same consistency as the dough.
5. Place the butter crosswise in the center of the rolled-out dough, and fold the edges over towards the center.
6. Roll out dough in a rectangular shape and fold in three. Wrap and place in the fridge for 1 hour.
7. Turn 45 degrees and roll out once more, fold in three again and refrigerate for 1 hour.
8. Repeat the procedure two more times, making sure to respect the rest time. Store in refrigerator till ready to use.

Ingredient

Quantity

Procedure

Spinach
Ricotta
Parmesan Cheese
Egg
Salt
Pepper

16 oz. bag
1 cup
2 TBSP
1
1 pinch
1 pinch

1. Par-boil spinach, strain and dry.
2. Allow to cool completely, then chop the spinach medium fine.
3. Mix with the rest of the ingredients. Set aside.

Assembly

1. Roll out puff pastry. Cut a large strip roughly 12 inches in length by 2.5 to 3 inches wide.
2. Transfer the spinach filling to a pastry bag.
3. Pipe the spinach filling in the center 1.5 inch diameter and roll it seam side down.
4. Cut pieces and arrange evenly on a SilPain® mat. Egg wash tops of pieces.
5. Bake at 380 F for 15 to 20 minutes.
6. Cool tray on wire rack. Can be served immediately.
   
   Note: Ideal as hors d'oeuvres for a party or as a snack

Tools & Equipment

• SilPain® mat
• Half sheet baking tray (13"x18")
• Medium pot
• Strainer or colander
• Pastry bag
• Measuring cups
• Measuring spoons
• Wire rack for cooling
  the baking tray
• Chef's knife
• Cutting board
  Pastry brush for egg wash