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Ghagina tal-Isfoll (Pastizzi Dough)

To successfully make pastizzi dough all the ingredients and the utensils you use should be cold (this makes handling the dough much easier). Between each stage sore the dough in the refrigerator to chill (cover with a damp cloth to ensure it does not dry out). Roll out on a marble slab, as this keeps the dough cold. Dust your work surface, the dough itself and your rolling pin with flour but ensure that the dough is free of flour if you store it. When you are working the dough, never turn the dough itself (this will cause it to tear); instead, turn the surface on which you are working the dough.

Sift together the salt and flour into a chilled bowl. Add the cubed margarine then mix lightly until the margarine pieces are covered in flour. Add water then mix lightly with a knife (ensure the margarine cubes remain intact). If some of the flour has not been incorporated, add the water a teaspoon at a time until all the flour has been incorporated. You should end up with a very soft dough.

Sprinkle the dough with flour then turn out onto a cold work surface. Using your fingertips work the dough into a long oblong. Sprinkle flour onto your rolling pin and onto the dough then roll out until about 20cm long and no more than 12cm wide.

Now arrange the dough so that the short end is towards you. Take the lower third of the dough and fold this up towards the top. Fold the upper third towards you so that the if overlaps the fold your have already made (so the dough is three layers thick). Using light pressure on your rolling pin seal the edges.

Brush away any excess flour then turn the dough so that the long end in towards you. Roll this dough so that it is 22cm long and 15cm wide. Again, arrange the dough so that the short end is towards you. Take the lower third of the dough and fold this up towards the top. Fold the upper third towards you so that the if overlaps the fold your have already made (so the dough is three layers thick). Using light pressure on your rolling pin seal the edges you have just created.

Cover the dough with a damp cloth then store in the refrigerator for twenty minutes. Now repeat the folding process four more times (each time you fold you are creating layers in the dough, effectively creating a filo-type pastry).

The dough is now ready and can be used for making Maltese pastizzi. This dough is also suitable for making Timpana.

Originally from: celnet.org.uk