Puff Pastry
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook
2
Gradually stir in water until the dough holds together enough to clean the sides of the bowl
3
You may not need the full amount of water
4
Shape into a flat ball, and allow to rest for at least 10 minutes
5
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object
6
Refrigerate until firm, about 20 minutes
7
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick
8
Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough
9
Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness
10
Fold into thirds
11
This is the first ''turn''
12
Rotate the dough 90 degrees and roll out into a rectangle again
13
Fold into thirds
14
By this time the butter is starting to warm up
15
Place the dough on a baking sheet and mark it with two pokes from your finger (two turns)
16
Wrap in plastic and refrigerate for at least 30 minutes
17
Repeat this rolling, folding and turning two more times, then refrigerate until firm
18
Repeat two more times for a total of 6 ''turns''
19
Wrap and refrigerate
20
The dough is now ready to roll out and use in any recipe calling for puff pastry
21
Roll the dough out as thin as 1/4 inch to make pastries
22
Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry