False Puff Pastry

Sift the flour with the baking powder on the work surface and press a dent in the center. Put the curd cheese and the butter cut into pieces into the indentation. Cover the curd and butter with a little flour and, with cold hands, knead the whole thing from the inside out until smooth.

Roll out the dough on a lightly floured surface to a rectangle of 30 x 60 cm, fold it twice in double tours and then let it rest in the refrigerator for one night.

A day later, roll out the dough on a lightly floured surface into a 30 x 60 cm sheet and shape it into any type of pastry. When processing the false puff pastry also follow the basic rules that apply to the classic puff pastry.

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