Puff Pastry
2 cups/8 ¾ ounces/250 g flour
1 tsp fine sea salt
1 cup fine sea salt
1 cup plus 2 Tbsp/8 ¾ ounces/250 g butter
2/3 cup/150 ml ice cold water
A squeeze of lemon juice
Method
1. Sift the flour and salt together. Rub 2 Tbsp of the butter into the flour mixture until mealy. Add the water and the lemon juice and stir until incorporated.
2. Turn the mixture onto a cool surface and knead, gathering up all of the flour, until the dough is smooth. Form the dough into a ball and cut a cross in the top.
Wrap and refrigerate for 10 minutes.
3. Place the remaining butter between two sheets of plastic wrap, and with a rolling pin, pound the butter until it is pliable. Shape the butter into a 6 inch/15 cm
square.
**The goal is to have the butter and the dough at the same temperature and consistency-you may need to refrigerate the dough for up to 15 minutes longer to achieve this**
4. Place the dough on a cool floured surface, and roll out the 4 flaps of dough, leaving the centre about four times as thick as the flaps. You want to make a
rough square approximately 12 inches/30 cm across to enclose the butter. Place the butter on top of the thicker dough centre and fold the flaps over to
enclose the butter completely and form 4 layers of dough on top of the butter. You should end up with a square of pastry with the butter sandwiched in the
middle. Tap the pastry with a rolling pin to both seal the edges and flatten it slightly. Then, starting at the centre of the square, roll the pastry into a 18 by 6
inch/ 45 by 15 cm rectangle. As you roll the pastry keep the sides straight. Fold the pastry into thirds, like you would fold a letter. You should now have a
square again consisting of three layers of pastry. Turn the square 90 degrees so that the open end faces towards you. Tap the rolling pin again with the rolling
pin to seal and flatten, then roll out into a rectangle of the same size. Fold the pastry into thirds again. Wrap it in plastic and refrigerate for thirty minutes or
longer.
5. Bring the pastry to room temperature, roll into a rectangle again, fold into thirds and turn 90 degrees. Roll it again, fold the pastry into thirds, wrap and
refrigerate for at least an hour or overnight.
6. Bring the pastry to room temperature, roll it, fold it and turn it twice more and refrigerate. The pastry is now ready to roll out according to the recipes
instructions.
7. After cutting out to the desired shape, turn the pastry over so that it rises more evenly. Refrigerate shapes for another thirty minutes before baking at
425F/220C.
8. Use the pastry within two days or freeze for up to 6 months.
1 tsp fine sea salt
1 cup fine sea salt
1 cup plus 2 Tbsp/8 ¾ ounces/250 g butter
2/3 cup/150 ml ice cold water
A squeeze of lemon juice
Method
1. Sift the flour and salt together. Rub 2 Tbsp of the butter into the flour mixture until mealy. Add the water and the lemon juice and stir until incorporated.
2. Turn the mixture onto a cool surface and knead, gathering up all of the flour, until the dough is smooth. Form the dough into a ball and cut a cross in the top.
Wrap and refrigerate for 10 minutes.
3. Place the remaining butter between two sheets of plastic wrap, and with a rolling pin, pound the butter until it is pliable. Shape the butter into a 6 inch/15 cm
square.
**The goal is to have the butter and the dough at the same temperature and consistency-you may need to refrigerate the dough for up to 15 minutes longer to achieve this**
4. Place the dough on a cool floured surface, and roll out the 4 flaps of dough, leaving the centre about four times as thick as the flaps. You want to make a
rough square approximately 12 inches/30 cm across to enclose the butter. Place the butter on top of the thicker dough centre and fold the flaps over to
enclose the butter completely and form 4 layers of dough on top of the butter. You should end up with a square of pastry with the butter sandwiched in the
middle. Tap the pastry with a rolling pin to both seal the edges and flatten it slightly. Then, starting at the centre of the square, roll the pastry into a 18 by 6
inch/ 45 by 15 cm rectangle. As you roll the pastry keep the sides straight. Fold the pastry into thirds, like you would fold a letter. You should now have a
square again consisting of three layers of pastry. Turn the square 90 degrees so that the open end faces towards you. Tap the rolling pin again with the rolling
pin to seal and flatten, then roll out into a rectangle of the same size. Fold the pastry into thirds again. Wrap it in plastic and refrigerate for thirty minutes or
longer.
5. Bring the pastry to room temperature, roll into a rectangle again, fold into thirds and turn 90 degrees. Roll it again, fold the pastry into thirds, wrap and
refrigerate for at least an hour or overnight.
6. Bring the pastry to room temperature, roll it, fold it and turn it twice more and refrigerate. The pastry is now ready to roll out according to the recipes
instructions.
7. After cutting out to the desired shape, turn the pastry over so that it rises more evenly. Refrigerate shapes for another thirty minutes before baking at
425F/220C.
8. Use the pastry within two days or freeze for up to 6 months.