Puff pastry

Puff pastry

By
From
So French So Sweet
Makes
1.15 kg

Puff pastry is a wonderful pastry and a great favourite of mine. It’s outstanding in tarts, vanilla slices and biscuits.

Ingredients

Quantity Ingredient
500g plain flour
1 teaspoon salt
400g unsalted butter

Method

  1. Blend together the flour, salt and 125 g of the butter. Slowly add 250 ml cold water and blend until well incorporated. Form the pastry into a ball, wrap it in plastic wrap and refrigerate for 30 minutes. Cut the remaining butter into narrow slices, about 1 cm thick.
  2. Remove the pastry from the refrigerator and roll it out on a lightly floured surface to a square about 1 cm thick. Lay the butter in the centre of the pastry and fold the four edges into the centre to completely envelop the butter.
  3. Roll out the pastry to a rectangular strip 1 cm thick. Take the bottom end of the strip and fold it up one-third of the way towards the top. Now fold the top down over the first fold to form a neat rectangle with no overlapping sides.
  4. Turn the pastry around a quarter turn to the right. Repeat the above process and make a small impression with your fingertip in the top right-hand corner of the pastry. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.
  5. Remove the pastry from the refrigerator and position it so that the finger mark is in the bottom right-hand corner. Now repeat steps 3 and 4 twice.
  6. The pastry may be used immediately or kept in the fridge for a few days. If you wish to keep it longer, wrap it in plastic wrap and store it in the freezer.
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