Homemade Puff Pastry
Homemade Puff Pastry recipe
Yield
60 servingsPrep
⅓ hrsCook
0 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
unbleached all-purpose flour
|
|
| 4 | cups |
butter
or margarine |
|
| 1 ½ | cup |
water
very cold |
|
| 2 | tablespoons |
white vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
unbleached all-purpose flour
|
|
| 946 | ml |
butter
or margarine |
|
| 355 | ml |
water
very cold |
|
| 3E+1 | ml |
white vinegar
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
Place flour and salt in a bowl.
Cut 1 tablespoon butter into flour. Make a well in the center and add water.
Stir to combine.
Turn dough onto a working surface, preferably marble, and knead 10 minutes, adding very little flour if needed.
Chill ½ an hour.
Meanwhile, prepare margarine.
Process margarine and 2 tablespoon flour to combine.
Make an even 4 inch square plaque.
Chill 20 minutes.
Roll out dough into a ½ inch thick square.
Place butter plaque in center and fold the sides over the butter to cover it and overlap a little.
Press edges with rolling pin.
Roll out dough to 1 inch thick.
Fold in 3 like a letter. Roll out again and fold as before.
Chill wrapped in film and covered with a damp cloth ½ hour.
Repeat the previous procedures 3 times.
You will have rolled and folded 6 times altogether.
You may freeze it up to 6 months or keep it in the refrigerator for up to 3 days.
