PUFF PASTRY RECIPE

Method

Sift the flour and salt right into a large mixing bowl, then place the bowl within the fridge for any couple of minutes to relax. (Maintaining your flour and bowl cold will help you obtain a better result later and make nice layers of pastry.)
Meanwhile, cut the butter into small cubes.
Utilizing a round-bladed knife, stir the butter in to the bowl until each bit is well coated with flour.
Pour within the water, then, working rapidly, make use of the knife to create everything together to some rough dough.
Gather the dough within the bowl one hands, then transform it to the work surface. Squash the dough right into a fat, flat sausage, without kneading. Wrap in cling film then chill the dough within the fridge for fifteen minutes.
Gently flour the job surface and also the pastry. Unveil the pastry one way until it’s about 1cm thick and three occasions as lengthy because it is wide, or about 45x15cm/18x6in. Align the edges together with your hands once in a while, and then try to keep your bottom and top edges as square as you possibly can.
Fold the underside third from the pastry up, then your top third lower, to create a block about 15x15cm/6x6in. It doesn’t matter when the pastry isn’t precisely the right size - the key factor would be that the corners are nice square.
Turn the dough to ensure that its open edge is facing right, just like a book. Press the perimeters from the pastry along with the moving pin.
Unveil and fold the pastry again, repeating this four occasions in most to create a smooth dough, with buttery streaks in some places. When the pastry feels greasy at any time, or begins to spring when while you roll, then cover and chill it for ten minutes before ongoing.
Chill the finished pastry to have an hour, or ideally overnight, before using.
If you use the pastry roll it to around the thickness of the 1 gold coin, and prepare it at 200C/400F/Gas 6 for around half an hour.
This rough puff pastry recipe makes 500g/1lb 2oz, well suited for topping a sizable oven-baked cake. The uncooked pastry could be frozen for approximately 30 days before using.