The classic way of making puff pastry at home takes too long - more than five hours. There is also a quick way to prepare it.
If you want to make a classic pastry recipe, make a paste of flour, water and salt on the tip of a knife.
Roll out the dough into a thick layer. In the middle, put a piece of soft butter or oil, mixed with flour into a state of crumbs. Wrap the dough and roll it out again. Then fold it in half, then again, and so until it becomes a small ball.
After half an hour, roll the dough out and all the actions are repeated with the addition of a new portion of oil. Then, the dough goes in the fridge.
After another half hour, repeat the process, add another dose of butter and roll again, then place in the fridge. Once the dough is removed for the third time and all the steps repeated again, leave it for one hour in the refrigerator.
Sift the flour, add the chopped cold butter. With quick movements with the knife, cut butter the size of a pea, continuously mixing with flour while cutting.
The dough is not kneaded by hand since the butter softens from the heat of your hands and takes more flour, then the dough is not so soft. Dissolve the salt and sugar in cold water and add the vinegar.
The liquid is added to the dough, then knead with your hands into smooth and shiny dough, if necessary, then add the flour and water. Vinegar increases the volume of puff pastry. If the vinegar is not enough, you will not get the typical puff pastry layers, in excess vinegar spoils the taste of the dough.
The dough is covered with a transparent film and left for two hours in the refrigerator. Before baking, the dough is rolled, lightly dusted with flour and folded into four.
Then roll, fold again and repeat. This dough is filled with air and becomes light and delicious. Avoid formation with hands, use a sharp knife to shape.