Puff pastry

Puff pastry

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
500g plain flour, plus extra for dusting
salt flakes
juice of 1/2 lemon, strained
500g cold unsalted butter

Method

  1. Mix together the flour, a pinch of salt, 300 ml water and lemon juice in a bowl to form a dough. Turn out onto a lightly floured surface and knead quickly until a little elastic. Place on a plate, then cover and refrigerate overnight.
  2. Bash the cold butter with a rolling pin into a 24 × 12 cm rectangle. This helps to make the butter pliable without heating it too much. Roll the dough on a lightly floured surface into a 36 × 12 cm rectangle. Place the sheet of butter at one end – there should be one-third of the pastry not covered by butter. Fold this part in and then fold the remaining (buttered) third over, a bit like folding a letter into three. Rotate the dough so that an open end is facing you and roll a little with a rolling pin to distribute the butter into the corners. Seal each end with your fingers to keep the butter enclosed.
  3. Begin the first of four ’turns’. Dust your rolling surface with flour. Roll the pastry into a 36 × 12 cm rectangle, then fold one end into the middle and repeat with the other end. Close the two ends together, like closing a book (not surprisingly, this is called a book turn). Wrap the dough in plastic wrap or foil and refrigerate for 30 minutes. Repeat this process three more times until you have made four book turns. The pastry will become increasingly delicate after each turn, so make sure your bench is well floured. After the final turn, it’s best to rest the pastry for an hour or more before rolling and cutting.
Tags:
French classics
Farmhouse
rustic
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