Puff Pastry
Puff pastry isn’t as difficult or complicated to make as you might think. It doesn’t require much effort—just patience and time. The result is worth it. Puff pastry is my favourite because of the beautiful layers created by the butter and the crisp, crunchy texture when baked. It’s incredibly versatile, perfect for both sweet and savoury dishes.
Makes approx. 850g
Hands-on Time 1 hour
Resting Time +12 hours
Ingredients
350g strong white bread flour (plus extra for dusting)
3/4 tsp fine salt
350g unsalted butter (60g softened, 290g chilled)
160ml water
Equipment
Large bowl
Baking parchment
Rolling pin
Ruler or measuring tape
Knife
Method
1. Make the Dough
In a large bowl, combine flour, salt, and 60g softened butter. Gradually add water, mixing until a dough forms. It can be slightly lumpy.
Flatten the dough into a rectangle, wrap in parchment, and chill for 1 hour.
2. Prepare the Butter
Place 290g chilled butter between two sheets of parchment. Press and roll into a 20cm x 19cm rectangle. Chill for 1 hour.
3. Laminate the Dough
Roll the chilled dough into a 40cm x 20cm rectangle.
Cut the butter rectangle in half lengthwise. Place one piece on the bottom third of the dough and fold the top two-thirds over it. Add the second butter piece and fold the remaining dough over to encase the butter.
Rotate the dough 90 degrees and roll into a 40cm rectangle. Fold one third over and the remaining third over that (first turn). Wrap and chill for 1 hour.
Repeat the rolling and folding process two more times (second and third turns), chilling for 1 hour between each turn.
4. Chill and Store
Wrap the finished dough in parchment and chill overnight or freeze for later use.
Tip
For best results, work in a cool environment and handle the dough as little as possible.
Enjoy!
