Puff Pastry

    4 hours

    Although readily availiable in the store, there is nothing like fresh homemade puff pastry. It's a lot of work, but since it keeps well in your freezer, make a large recipe to use later.

    18 people made this

    Serves: 8 

    • 2 cups plain flour
    • 1/4 teaspoon salt
    • 250g butter
    • 8 tablespoons iced water
    • 1 tablespoon lemon juice

    Preparation:4hours  ›  Ready in:4hours 

    1. Sift the flour and salt in a mixing bowl and rub in 30g of the butter. Place the remaining butter between two sheets of nonstick baking paper or greaseproof paper and beat into a 15 cm square with a rolling pin.
    2. Make a well in the centre of the flour, add the iced water and lemon juice and mix with a round-bladed knife to form a soft dough.
    3. Turn the dough out on a lightly floured surface – a marble slab, if possible. Without kneading it, roll out the dough to a 25cm square – use short, sharp strokes with the rolling pin to avoid squashing out the air trapped between the layers of dough.
    4. Position the butter to look like a diamond in the centre of the square of dough. Bring the corners of the dough to the centre of the butter to enclose it, then turn the dough to square it up. Roll out to an oblong about 45 cm long. Fold the bottom third of the dough over the centre third, then bring the top third down over the bottom third, trapping as much air as possible between each layer. Seal the open edges of the dough with the rolling pin, then wrap in plastic wrap and chill for 30 minutes. Do not chill for longer, as the butter will become too hard and will break through the dough when it is rolled out.
    5. Unwrap the chilled dough and place it on the floured surface with the short, sealed ends to the top and bottom. Roll out and fold as before, then wrap and chill for another 30 minutes. Repeat this process six times more. (Keep note of how many times you have folded the dough by making a small mark on a scrap of dough with your fingertip each time.)
    6. When folded for the last time, wrap the dough in nonstick baking paper, put it into a plastic bag and refrigerate until required. It will keep well in the refrigerator for two or three days, or can be frozen for up to three months.

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