Puff pastry dough
Puff pastry dough
500 grams (l lb 2 oz) all-purpose (plain) flour, plus extra for dusting
1 teaspoon salt
500 grams (/l lb 2 oz) butter
Half cup iced water
- Sift together the flour and salt into a bowl. Dice a quarter of the butter and add it to the flour mixture.
- Using two knives or a pastry blender, cut the butter into the flour with a rapid crisscross movement until the mixture has a coarse and mealy texture.
- Add just enough water to bind the ingredients and work them with your fingertips, gathering the crumbs together to form a ball.
- Wrap the dough in plastic wrap (cling film) and chill in the refrigerator for 45 minutes or in the freezer for 25 minutes.
- Meanwhile, place the remaining butter between two sheets of baking parchment and, using a rolling pin, flatten it into a 6-inch (15-cm) square. Chill in the refrigerator for 30 minutes.
- Roll out the dough on a lightly floured, cold work surface into an 8 χ 14-inch (20 χ 35-cm] rectangle. Peel off the top sheet of baking parchment from the butter and invert the butter over center of the dough, then peel off the second sheet.
- Lightly brush the edges of the dough with water and fold the two short sides over the butter to meet in the center, pressing the edges together to seal. Fold the dough in half and roll out into a rectangle, pressing evenly so as not to squeeze out the butter.
- Fold in half again, lightly moistening the edges and pressing them together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Repeat the rolling and folding process twice more, chilling the dough in the refrigerator for 30 minutes in between.
- Sprinkle the surface of the dough with flour, brushing the excess away carefully before each rolling to prevent it from sticking.
- The dough will keep in the refrigerator for 2-3 days and in the freezer for up to 6 months.