You cam make various baked products of puff pastry, but you should try hard to make it right. If you do it at first time, take 50g butter less than the recipe recommends. Pastry will roll out better and you won’t have difficulties working with it.
When you train enough, put more butter, the bakery will be really “creamy”.

Time for preparation: 50 min + chilling

Ingredients for 450g of pastry:

1. 225g flour + for powdering
2. A pinch of salt
3. 25g pork lard
4. 200g soft butter
5. 150ml cold water

Preparation:

1. Rub salt, flour with lard, pour in water and stir. Make a ball and knead it for 3-5 min until it becomes smooth and flexible.
2. Roll out a rectangle 12.5×25 sm in size.
3. Wrap butter into parchment and roll out a rectangle 10×7.5 sm in size. Put the butter in the middle of the rolled pastry and bend the corners to the middle.
4. Bend the upper and the lower halves of the pastry and press the edges. Open the envelope in the way that the shorter sides lie horizontally to the table.
5. Roll the pastry a little. Enlarge it 3 times as big as it was. Then bend it again, press the edges.
6. Wrap it with a food film and put into the fridge for 30 min.
7. Roll out the pastry and bend it once again. Repeat 6 times. If it begins to melt put it in the fridge for a little.

Advice:

While rolling pastry out a lot of times, it’s easy to forget the number of times. Before every time you put it into the fridge make some notches on it: 2, 3, 4…