Potato Leaf Dough

For the potato leaf dough, press the cooked potatoes through a press. With melted butter, flour and salt quickly work into a smooth dough. Knead only briefly and then let rest for about 20 minutes.

Press or shape remaining butter into a flat rectangle. Roll out the potato dough into a square and fold the butter brick into the pre-dough as for puff pastry, roll out to about 20 mm thick and work a single, double, single, double tour at a time.

Chill the potato puff pastry in the refrigerator for about 15 minutes after each tour.

Preparation Tip:

The potato leaf dough is ideal for strudels, pies, snacks, cookies, as well as for wrapping fish and meat.Is not suitable for cooking (eg in the soup).

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