How to Make Puff Pastry
I have made several recipes with puff pastry here on the channel, and many people say they can't easily find it, so I decided to teach you how to make it at home. Let's learn how to prepare it!
Equipment
- Refrigerator
Ingredients
- 2 cups of All-purpose flour 8.5 oz (240 g)
- 1 and 1/2 tsp of Salt 0.2 oz (7 g )
- 1/2 cup of Water 4.1 oz (120 mL )
- 3 tbsp of Butter at room temperature 2.1 oz (60 g)
- 8 tbsp of Butter chilled 5.6 oz (160 g)
Instructions
- In a bowl, combine the all-purpose flour and salt and mix.
- Add chilled water and room temperature butter and mix until homogeneous.
- Transfer the dough to a floured surface and work with it a bit to make it slightly more homogeneous, but without kneading. Shape it into a ball and press with your fingertips to form a 6-inch (15cm) square. You can use a cake spatula to make it easier to achieve a perfect square of 15cm.
- Make a cross-shaped mark on the dough with the spatula or a knife.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, take chilled butter and place it on plastic wrap, forming a 6×6-inch (15x15cm) square (same as the dough in the refrigerator). I cut it into 9 pieces and arranged them on the plastic to form a square for convenience.
- Press it with a rolling pin and straighten the edges.
- Refrigerate for 20 minutes.
- Take the dough from the refrigerator, flour the surface, and rotate the dough, leaving an X. Open each side of the X outward, forming a giant X.
- It’s important to leave the center higher to avoid tearing.
- Place the chilled butter tablet in the center and fold each corner neatly inside, completely covering the butter.
- Then, keep the dough turned towards you as if it were a book, so you don't get lost in how to open the dough.
- Now, roll out the dough lengthwise, always straightening the edges.
- Try to open it to a length of about 12 inches (30cm), maintaining a width of no more than 8 inches (20 cm). In other words, try to preserve the width and only open it lengthwise.
- Turn the dough on the surface, as if it were a book, and open it in the other direction, trying to keep it 12 inches (30cm) long and 6-8 inches (15-20cm) wide.
- After these 2 folds, refrigerate.
- Repeat the process with 2 more folds and return to the refrigerator.
- After 2 more folds, your dough will be ready.
Notes
Tips:
– Valid to: 2 days in the refrigerator or 30 days in the freezer
– When using the dough, roll it out to the thickness you want, cut the piece you are going to use, and fold the rest, storing it back in the refrigerator or freezer
