Hundreds of crispy, buttery, and flaky layers.
Puff pastry, the perfect versatile carrier for sweet or savory alike.I was under the impression that making it at home is reserved to chefs due to its timely and complicated method. I even watched a certain TV presenter make it, shaping butter into a square and the repetitive freezing and so on. Puff pastry, along with fresh pasta, were two things on my list to never make from scratch.
Lord, was I wrong! This amazing and easy puff pastry did not take more than 10 to 15 minutes to make, from start to finish, and it is no harder than rolling dough!
The key to a fuss-free puff pastry is keeping everything cold: cold butter, cold water, and cold hands.
2 1/2 cups flour
1/2 tsp salt
1 1/4 cup (250g) cold butter, cubed
1 cup ice-cold water
In a beaker, put some the water together with a couple of ice cubes.
Whisk the flour and salt in a bowl to distribute.
Add the butter cubes and a cup of ice-cold water.
Using a table knife, mix the dough by cutting and flipping it until the dough clumps together.
Using your cold hands, bring the final bits of the dough together.
Flour a table surface and shape the dough into a rectangle.
Gengly roll, using extra flour if needed, and then fold into thirds.
Give it a 90 degree turn, then roll into a rectangle again.
Repeat the folding, turning, and rolling into a rectangle a total of four or five times.
Give it a final fold, then freeze it for 10 minutes before using it in a recipe.