Ingredients

For the dough:

• 2 cups of water (400 ml)
• 1 teaspoon of salt
• 5-6 cups of flour (550-600 g)
• 70g of butter

For the filling:

• 1 bunch of spinach
• 2 onions
• Salt, black pepper, red pepper flakes and oil

For the dough (laminated):

• 150g of cold butter

For coverage:

• Yolk
• 1 teaspoon of milk

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Step-by-step preparation

1. Prepare the base dough

Begin by mixing the flour and salt in a large bowl. Gradually add the water while mixing with your hands or a wooden spoon until you have a smooth, homogeneous dough. Add the melted butter and knead lightly until everything is well combined.
Let the dough rest for 20 minutes, covered with a damp cloth, to relax and become easier to work with.

2. Prepare the block of butter

Place the 150g of butter between two sheets of parchment paper or cling film. Using a rolling pin, roll out the butter into a rectangle approximately 1cm thick. Refrigerate for about 15 minutes until it is very cold and firm.

3. Wrap the butter in the dough

Roll out the dough on a lightly floured surface into a rectangle. Place the block of cold butter in the center and fold the edges of the dough over to enclose it, like an envelope. Make sure the butter is completely sealed inside the dough.

4. Make the folds

It’s time to start forming the layers of the puff pastry. Roll out the buttered dough into a long rectangle. Then, fold one-third of the dough towards the center, and then fold the other third over it, like a triptych.
Refrigerate the dough for 15 minutes and repeat the rolling and folding process at least three times. This step is essential for creating the characteristic layers of puff pastry.

5. Prepare the filling

While the dough rests, sauté the chopped onions in oil with salt, black pepper, and red pepper flakes. Add the washed and drained spinach and cook until wilted. Let cool before using.

6. Assemble and bake

Preheat the oven to 200°C (390°F). Roll out the dough once more and cut it into rectangles or circles, depending on your desired shape. Place a spoonful of the spinach and onion filling in the center of each pastry piece and fold it over to form small parcels or triangles.
Brush with the egg yolk and milk mixture for a golden, shiny finish. Bake for 20-25 minutes, or until the pastries are golden brown and crisp.

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Tips from the master baker:

1. Control the temperature : The butter must be kept cold throughout the entire process. If the butter melts, you will lose the layering.
2. Don’t rush the resting periods : Resting is essential. Don’t skip the refrigeration times between folds, as this helps the dough achieve the proper texture.
3. Use quality flour : Flour is key to the texture of your puff pastry. Opt for good quality wheat flour for a softer, fluffier pastry.
4. The filling can vary : Although puff pastry with spinach and onion is delicious, you can try other ingredients such as cheese, ham, or even fruit for desserts.

Don’t be afraid to experiment with the fillings and customize it to your liking. Remember that puff pastry is an art that is mastered with patience and practice. So let’s get started and enjoy this special recipe!