Flour - 14 oz (400 g)
Salt - 0.2 oz (5 g)
Butter - 12.5 oz (360 g)
Flour for processing butter - 1.8 oz (50 g)
Vinegar - 1/2 tbsp (8 ml)
Water - 8.5 fl oz (250 ml)
Method of preparation of puff pastry
Knead the dough from the flour, salt, vinegar and water at a temperature of 68°F (20 degrees). It should not be too hot, as the butter melts quickly and this gets in the way of rolling out the dough. However, if it relaxes too quickly, put it back in the fridge.
After making cross-cuts, the dough is left for 15-20 minutes at a temperature of 18 degrees. Cut the butter into pieces and add the butter. Knead the butter and flour mass. It is formed into a parallelepiped and left in the refrigerator for 30-40 minutes at a temperature of 39°F (4 degrees). This way the butter acquires greater elasticity.
Roll out the dough into a cross shape, place the butter in the middle and fold it on all sides. The folded dough obtained is then rolled out into a rectangular sheet with a thickness of 0.4 - 0.8″ (10 - 20 mm). Clean it from the flour and fold in 3. The dough is left in the refrigerator to set for 20-30 minutes. Roll it out again and fold into 4 layers. Cool it again for 20-30 minutes.
Rolling out, cleaning the dough from the flour and folding it in 4 layers. This is repeated 3 times and after each time it is left in the fridge for 20-30 minutes.
1. Each time the puff pastry is placed in the fridge, it is wrapped in cling film;
2. If necessary, the countertop on which you roll out the dough, can be floured;
3. The baked pastries are served warm, otherwise they lose their flavor and crunchy texture.
Once you know how to make puff pastry, you can make prepare of these great puff pastry recipes: