Basic puff pastry

Clara Elsewhere:
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Published on 60 min basic spring summer fall winter

This puff pastry recipe doesn't result in as many layers as a store-bought dough, but it does the job with minimal effort.

Ingredients

  • 200 g flour
  • 120 g butter, very cold
  • 30 g neutral oil
  • 2 pinches salt
  • 90–95 g water, ice-cold

Instructions

  1. 30 minutes ahead, put some water in the fridge for later use.
  2. Diced the cold butter into the salt and flour with a knife or dough scraper. Continue until the mixture looks crumbly and the butter pieces are around the size of peas.
  3. Make a well in the middle and pour in the ice cold water. Work it gradually until the mixture comes together into a ball. The dough should not be homogenous, we should still see the butter pieces.
  4. If the weather is hot and the butter too soft, cover and put the dough in the fridge for 30 minutes.
  5. Turn the dough over a floured surface and shape it into a square. Roll out the dough into a rectangle that is twice as long as it is wide.
  6. Fold it in at each third lengthwise — like a letter. Rotate it 90 degree.
  7. Do a wallet fold and rotate it 90 degree.
  8. Repeat once more the last two steps. If the weather is hot and the butter melting too fast, put the dough back in the fridge in a closed container between steps.
  9. Cover the dough so that it doesn't dry and cool it in the fridge at least 30 minutes (or a few hours) before using.

Adapted from this original recipe