Puff Pastry
A quick and simple recipe for Italian puff pastry.
Equipment
- Pastry mat
- Mixing bowl
- Rolling Pin
Ingredients
- 100 gr butter
- 30 gr flour
- 80 ml water cold
- 120 gr flour
- salt
Instructions
- Place the butter in a bowl and add only 30 g of flour (photo 1). Mix (photo 2) until the butter fully absorbs the flour. The mixture will be quite sticky (photo 3).
- Transfer the butter-flour mixture onto plastic wrap (or foil or baking paper) using a spatula (photo 4). Cover with plastic wrap (photo 5). Roll out the butter through the wrap to a thickness of 3-4 mm (photo 6).
- Shape it neatly (photo 7) and place it in the fridge for about 1 hour.Meanwhile, prepare the dough: in a clean bowl, add 120 g flour, salt, and water (photo 8). Knead until smooth (photo 9).
- Roll out the dough—not too thin (photo 10). Take the chilled butter mixture from the fridge (photo 11) and place it in the center of the rolled-out dough (photo 12).
- Fold the left side over the butter (photo 13), then the right side, then the top and bottom (photo 14). Fold the entire piece in half (photo 15). Wrap in plastic and chill for 20-30 minutes.
- Remove from the fridge, roll out again to the same size as in photo 10, and repeat the folding process: left side (photo 13), right, top, bottom (photo 14), then in half (photo 15). Wrap and chill again.This rolling and chilling process must be repeated a total of 4 times. After that, the dough is ready to use for pies and other baked goods.