Puff pastry

Puff pastry

1 h
Making your own puff pastry from scratch is easier than you think. Just remember that the butter needs to be refrigerated for a successful result.
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Instructions

  • All ingredients must be cold.
  • Mix flour, water, and half of the butter into a dough. Let it rest in the fridge for 30 minutes.
  • Roll out the dough into a square that is about 35x35 cm.
  • Grate or slice the rest of the butter and place it on half of the dough square. Fold the other half of the dough over the butter.
  • Roll or press the dough into a square that is approximately 40x20 cm. Make sure no butter escapes.
  • Fold the dough into three parts in one direction and two parts in the other direction. Leave to rest in the fridge for about 15 minutes.
  • Repeat rolling and folding two or three more times.
  • Roll the dough into a thin sheet, approximately 30x60 cm.
  • The dough can be cut into pieces and frozen: lay the sheets on trays and freeze them for about 30 minutes. Then stack them with butter paper or plastic wrap in between each layer and store in a tightly sealed plastic bag or jar.
Enjoy!

Puff pastry

Should butter be cold when making pastry?
Cold butter is the secret to achieving that signature flakiness: it prevents the butter from seeping into the dough during the baking process. Instead, it creates small air pockets that puff-puff-puff the pastry into flaky layers.
How do I make sure puff pastry doesn't go soggy?
Give your base a head-start by blind-baking the dough at 220°C for approximately 8-10 minutes, and then uncovered until golden brown (approximately 5-10 minutes). As a final step, let the base cool down before adding your filling and your pie will be as crispy on the bottom as it is on the top.
How do you make baked puff pastry crispy?
The secret to a crispy pastry is making sure that your oven is preheated to the right temperature. If you’re making sweet pastries, sprinkle on a thin layer of granulated sugar as an extra crispy step before baking.
How do you make puff pastry rise higher?
It’s all in the roll, the fold, and the cold. The more layers you create during the rolling and folding stage, the higher it will puff. Also make sure that your butter is as cold as possible, and keep the pastry chilled while working the butter in. This will create those “butter pockets” that you need to puff out the layers during the baking process.

Ingredients

Butter
250 g
Flour
240 g
Water
100 ml
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Flaky, layered, and buttery perfection

Some things in life just taste better when it comes from your own kitchen and puff pastry is one of those must-try-at-home recipes. So worth the effort, you will be rewarded with an extra flaky, buttery dough that compliments almost any filling.

The butteriest pie crust recipe

When it comes to pie, the crust is as important as the filling, and you can’t go wrong with this recipe. It gives a satisfyingly flaky and intensely buttery contrast to any filling, making it your latest secret ingredient to the best pies ever.

Tips for pastry butter dough success

Our top five tips are: never rush the rolling and folding process, always use cold butter, make sure your dough stays cold throughout the preparation process, handle the dough as little as possible, and preheat your oven to the right temperature before baking.

Different fillings

Sweet or savoury, pies or pockets, bottoms or tops, the flaky goodness of this dough makes it wonderfully versatile. Quick-and-impressive savoury ideas could include anything from ham and cheese pinwheels and bite-sized pigs in a blanket to vegetarian options like baked brie or spinach and feta triangles. As dessert, bake puff pastry squares, cut a pocket in the middle and fill with anything from jam to whipped cream and fresh berries.

Storage and freezing

The beauty of this recipe is that it keeps really well in the freezer, meaning your extra effort will pay off for months. Cut the rolled-out dough into sheets (use your sharpest knife to preserve those beautiful layers), freeze individually for 30 minutes and then stack with a layer of baking paper or cling film to separate each sheet. Place in a tightly sealed plastic bag and freeze for up to six months.

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