Pastry - Puff Pastry
There is nothing like fresh Puff Pastry - even though it takes all afternoon of rolling, turning, resting etc. -by the end you have French Pastry Heaven -ready to bake the crispiest, delicate, buttery pastry you have ever eaten.
Preparation time: All Afternoon!!! Quantity: Makes 1lb mix
Ingredients
500g /16 oz plain flour
125g/ 5 oz butter -softened
pinch salt
180-200g water
Plus extra -375g/ 15 oz butter -softened
Method
- Sift the flour
- Rub in the 1st fat
- Add the salt and water to form a dough
- Rest 10 minutes
- Roll on a floured surface, in to a rough cross shape
- Place the softened butter in the middle, fold over the 4 cross sides -to enclose in the butter
- Gently roll on a floured surface to make a rectangle 2/3 inch thick
- The idea is to keep the butter between the layers of pastry, if it splits DIY some pastry over to cover it
- Fold over one end 2/3 way over, then the other end the other 1/3 over
- Rest 10 minutes in the fridge-covered in cling film
- Roll the rectangle again and then fold over
- Rest and repeat the rolling again
- So you’ve rolled, folded and rested 3 times
- Rest the pastry till needed