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Puff Pastry

 

Puff pastry is used to create layered pastries for starters, main dishes, and desserts. Picture on the right shows puff pastry ready for use:
 
To make puff pastry, you need to prepare dough A (with butter or other type of shortening) and dough B (without butter). Both types of dough should have the same texture.
 

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Dough A:
Strong white flour
300 g
Butter, margarine or lard
300 g
 
Take the butter and rub it into the flour. Roll the dough out on a lightly floured surface, shaping it into an oblong and put into the fridge for 30-40 minutes:

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Dough B:
Strong white flour
500 g
Water
250 g
Vinegar
1 tbsp
Salt
1 tsp

Sift the flour and salt into a large mixing bowl. Add the vinegar or lemon juice and form into a stiff dough, adding a little water if necessary. Put into the fridge for 15 minutes:

 

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Rolling out the Pastry:

 

Roll dough B out on a lightly floured surface, shaping it into an oblong. Place dough A into the middle of one half of the dough B:

 

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Then fold the other half of dough Bover dough A. Fold the sides of dough Bto form a closed enveloped with dough A inside it.Turn the pastry envelope over:

 

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Press on top of the pastrywith the rolling pin and then roll the pastry out  into an oblong:

 

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Fold the pastry into fourand put into the fridge to rest for 15-30minutes:

 

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Roll, fold and rest threemore times before finally placing in the fridge again for a few hours (or over night if convenient).

The dough is now ready to roll out and use:

 

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It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked.

 

Back to Bread & Pastry

 
 
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