Puff Pastry

Add a touch of class to your home-made pies with Anton Edelmann's intricate recipe for exquisitely buttery puff pastry
By Anton Edelmann
Puff Pastry
  • Rating:
  • Serves: makes 1.3kg puff pastry
  • Prep Time: plus chilling and overnight resting
  • Effort: hard

Ingredients

main

  • 675 g plain flour
  • 675 g unsalted butter
  • 1 1/2 tsp salt
  • 275 ml ice cold water
  • juice of 1/2 lemons

Method

1. Put 175g of the flour on a cool surface and make a well in the centre. Add 500g of the butter, dicing it as you do so, and work together until thoroughly mixed.

2. Form into a 12.5cm square by 4cm thick block, and refrigerate for 30 minutes.

3. Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. Add the chilled water and lemon juice, and mix to form a dough.

4. Knead until smooth and elastic. Shape the dough into a small ball, then make two incisions in the shape of a cross to 1/3 of the depth of the dough.

5. Open out the points and roll out each one into a 12.5cm square, about 5mm thick. Place the chilled butter and flour block in the centre of this dough, and fold over the flaps, working anti-clockwise, ensuring that the edges are well sealed.

6. Roll the dough into 30x60cm rectangle. Fold in the short sides to meet in the middle, then fold the dough in half to form 4 equal layers; this is called a 'double turn'.

7. Cover with a damp cloth and leave to rest in the fridge for at least 30 minutes.

8. Repeat the process 4 times, turning the dough 90 degrees each time. Finally, cover the dough and leave it to rest in the fridge for several hours, preferably overnight.

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