Puff Pastry

Puff pastry recipe
#puffpastryrecipe #puffpastry

📜 Ingredients for 1.5 kg (3.3 lbs):
Dough:
600g (1.32 lb) all-purpose flour
250ml (8.5 fl oz) water
130g (4.6 oz) butter
12g (0.4 oz) sugar
10g (0.3 oz) salt
15ml (0.5 fl oz) lemon juice

Butter/flour mixture:
150g (5.3 oz) flour
670g (1.47 lb) butter

Whisk together all ingredients for the butter/flour mixture. Knead into a 20x20cm (7.8 x 7.8 inches) square, wrap in a plastic sheet and put in the refrigerator for at least 2 hours.

Whisk together all ingredients for the dough. Add butter as the last element. Knead, make another 20x20cm (7.8 x 7.8 inches) square, wrap in a plastic sheet and put in the refrigerator for at least 2 hours.

On a lightly floured surface, roll out the mixture into a 30x60cm (12.5x23 inches) rectangle. Put the cool dough in the middle and fold the bottom and the top part of the rolled out mixture onto another. Remove flour from the surface with a brush.

Rotate the envelope by 90 degrees and repeat, rotate one more time and repeat. Wrap it into another plastic sheet and let cool for 2 hours.

After 2 hours, repeat the whole process again - roll out, fold, rotate, roll out, fold, let cool for another 2 hours.

After another 2 hours, repeat the process again - roll out, fold, rotate, roll out, fold.

Keep in the fridge for up to 4 days, or in the freezer for up to 3 months

[jacquesm]

I’ll definitely try your way, have tried others ….

[renilkjose]

Is this any special butter? I mean specially made for puff pastry??