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Homemade puff pastry dough with lard
Make about 1 kg of puff pastry dough with flour, eggs, lard, and vinegar. Rest for an hour, then roll out, cut into pieces, and stack.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Servings
- About 1 kg of dough
- Difficulty
- Medium
This homemade puff pastry dough with lard uses a traditional method with hot water, vinegar, eggs, and all-purpose flour. After mixing, the dough rests, covered, for an hour before being rolled out, cut into three or four pieces, and stacked. Use it just like store-bought puff pastry for sweet or savory baking. It is a homemade alternative to frozen pastry dough, made with basic ingredients.
Ingredients
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Instructions
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Add the lard, vinegar, and salt to the hot water, then stir in the eggs and flour. Knead the dough thoroughly, cover, and let rest for 1 hour.
Roll out the rested dough, cut it into 3–4 pieces, and stack them on top of one another. Use the prepared dough just like regular puff pastry.
Tip: Stir in the eggs only after the lard has completely melted in the water and the water is no longer boiling hot. If the water is too hot, the eggs will scramble into small pieces.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 241 kcal
- Protein
- 7.5 g
- Carbohydrates
- 38 g
- of which sugars
- 0.2 g
- Fat
- 6.1 g
- of which saturates
- 2.2 g
- Fiber
- 1.3 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Lístkové cesto s bravčovou masťou – ako od babičky
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