Puff Pastry

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups all-purpose flour (plus extra for rolling)

1¼ cups cold unsalted butter (cut into small cubes)

½ tsp salt

½ cup cold water (add gradually; you may not need all of it

 

Instructions:

1. Prep the Dough:

In a large bowl, mix flour and salt.

Add the cold butter cubes. Toss them in the flour.

Use a pastry cutter or your hands to break the butter into small chunks — you want pea-sized pieces of butter still visible. Don’t overmix.

2. Add Water:

Gradually drizzle in the cold water, mixing just until the dough starts to come together. It should be shaggy and a bit sticky, but not wet.

3. Shape and Chill:

Gather the dough into a rough rectangle.

Wrap in plastic and chill in the fridge for 30 minutes.

4. Roll and Fold (Laminate):

On a floured surface, roll the dough into a rectangle (about 10×15 inches).

Fold the dough into thirds like a letter (this is one “turn”).

Rotate 90°, roll out again, and fold into thirds again.

Repeat this process 4 to 6 times, chilling for 15–30 minutes between every 2 turns if the dough gets too soft.

5. Final Chill:

After the last fold, chill the dough for at least 1 hour before using.

6. Use or Store:

Roll it out to your desired thickness.

Use in both sweet and savory recipes.

You can also freeze it for later.