Homemade puff pastry
10 servings
170 minutes
Homemade puff pastry is the foundation for many culinary masterpieces of European cuisine, from croissants to filled pastries. Its origin is linked to French gastronomy, where thin buttery layers make baked goods incredibly airy and crispy. This dough has a delicate texture and a light creamy flavor that pairs well with both sweet and savory fillings. Through multiple folding and chilling, it acquires a flaky structure that makes it indispensable for creating pastries with a crispy crust. It is used in pies, croissants, tartlets, and even layered snacks, enhancing the flavor of the filling and adding sophistication to dishes. The ready dough can be frozen, making it convenient for home cooking at any time.
1
First, pour flour on the work surface and place diced butter on top. Then, rub the butter into the flour with your fingertips. Make a well in the center and pour in very cold water.
- Fine flour: 420 g
- Butter: 320 g
- Water: 145 ml
2
Add sugar and salt, and mix them in water with your fingertips. Combine with the flour crumbs.
- Sugar: 18 g
- Salt: 12 g
3
It should result in a lumpy semi-liquid dough. Gather all the crumbs from the edges into this dough.
4
Press the pieces of dough with your palm. Gather all the crumbs inside and press with both palms.
5
Press the uneven mass one last time and roll it into a ball.
6
Make a brick from the dough, wrap it in film, and place it in the refrigerator for 1 hour.
7
Take out the dough and place it on a lightly floured work surface. Put the rolling pin in the center.
- Fine flour: 420 g
8
Gently pressing the rolling pin, roll out a rectangle about 40 by 25 centimeters.
9
Fold ⅓ of the rectangle inward and cover with the remaining ⅓.
10
Reduce what has been achieved by three times.
11
Gently press the dough with your palm.
12
Press with a rolling pin to make a rectangle 15 by 10 centimeters.
13
Repeat everything from the beginning: sprinkle flour on the work surface and roll out a rectangle of 40 by 25 centimeters.
- Fine flour: 420 g
14
Fold it three times again, starting from the bottom part of the rectangle (see step 9).
15
Fold the obtained strip three times.
16
If you only need half of the dough, you can make it into a rectangle of 20 by 10 centimeters and cut it in half. One half can be frozen. Before use, place it in the refrigerator for 1 hour.