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    Homemade Puff Pastry

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    Homemade Puff Pastry

    • Vegetarian
    • Preparation time: 20 minutes, plus minimum chilling of 1 1/2 hours
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Makes: 450g finished weight

    Ingredients

    • 225g plain flour
    • ½ tsp salt
    • 225g cold butter

    Method

    1. Sift the flour and salt into a large mixing bowl. Take 30g of the cold butter, cut into cubes, then rub into the flour. You can do this quickly in a food processor.
    2. Then mix in enough cold water for the mix to form large, rough clumps of dough. Turn the mixture on to a lightly floured surface and quickly but gently knead into a ball.
    3. Wrap in foil and refrigerate for a minimum of 30 minutes. Remember to leave out the remaining 195g butter so that it can soften slightly (you want it to be fairly firm, but malleable).
    4. Flatten the butter into a 2.5cm-thick rectangle. Roll out the dough on a floured surface into a rectangle that is three times the length of the butter and a little wider than the width of the butter.
    5. Place the butter in the centre of the dough, then fold over each dough flap so that the butter is completely covered.
    6. Using the rolling pin, lightly press down on each edge so that the butter is sealed in. Turn the dough 90° clockwise.
    7. Using short strokes, roll out the dough so that it returns to its previous length (three times that of the butter). Then fold over the two ends as you did when covering the butter, press the edges with the rolling pin and turn 90° clockwise once more. If the butter is breaking through the pastry, or the pastry is becoming warm, stop, wrap and chill for at least 30 minutes. If not, you can repeat the rolling process again before chilling the dough for at least 30 minutes. Make a note of which way the pastry is facing before chilling, as you'll need to continue with the clockwise 90°-turns.
    8. After resting the pastry, replace on the floured surface in the position that you left off and continue with a further two rolls and 90°turns. Refrigerate for at least another 30 minutes and then continue with two more rolls and 90°-turns. Cut in half, wrap and refrigerate until needed, or freeze.
    9. Refrigerate for at least another 30 minutes and then continue with two more rolls and 90°-turns. Cut in half, wrap and refrigerate until needed, or freeze.

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