12 September, 2015

Puff pastry

Puff pastry
Perfect buttery puff pastry.
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  1. 3 cups flour
  2. 1 1/2 cups butter
  3. Juice of 1/2 a lemon
  4. 1 tsp. salt
  5. 1 cup water
  1. Sift flour into a big bowl. Add salt and 1 teaspoon of butter and rub in with fingers until butter is incorporated.
  2. Add lime juice and half of the water and start mixing, until a dough is developed.
  3. Keep adding water as you go to form a soft dough.
  4. Let the dough rest for 10 minutes.
  5. Meanwhile, place the hard butter between two parchment papers and roll using a rolling pin.
  6. Get the butter to half an inch thickness and roughly rectangular shape.
  7. After dough is rested, place the dough on a floured surface and roll out to a bigger thinner rectangular shape.
  8. Place the butter in the centre of the dough and fold from four sides to seal the butter.
  9. Roll in to a rectangle. Fold to centre overlapping the edges.
  10. Wrap in cling wrap and refrigerate for 20 minutes.
  11. Take out and roll out along the length, in to a rectangle. Fold back similar to above method.
  12. Repeat this for about 4-6 times, resting 20 minutes between folds. (If the weather is cold, you can do two folds in one go)
  13. After the last fold, divide the dough in to manageable sizes, and roll out in to thick sheets.
  14. If storing, place each sheet between parchment papers, seal in a freezer bag and freeze.
  15. If using immediately, refrigerate sheets for 10-15 minutes before rolling out to desired thickness.
  1. Work in a cool environment and use a cold surface to roll the dough.
  2. Makes 3 sheets.
Voddy's Kitchen http://voddyskitchen.com.au/

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