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Ingredients

Serves:
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butter 200 g
all-purpose flour 335 g
salt ¼ tsp
water 200 ml
apple vinegar ¼ tsp

Nutritional information

cal
357,49
prot
4,31
fat
22,87
carbs
34,18
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Puff pastry

Puff pastry

Ingredients

Of course, it is easier to buy puff pastry in the shop. But if you spend some time, the result will be obviously better. Home-made puff pastry has lots of layers, is delicate and suitable for both savoury and sweet treats. The pastry can be frozen and used anytime to make your favourite dishes, may it be pies, cakes, tartlets or anything else!


Irina Obukhova

Recipe author

It all began with gingerbread: they began to get better, she wanted to shoot them on a technique more professional than a digital soap box. Irina got on courses on a food photo, and it was hooked! For the practice of shooting it was necessary to shoot something every day - so, she was carried away by cooking. Every day she learns something new: both the possibilities of her camera, and new dishes!

Steps

1
Done

Step 1

Weigh all the ingredients. Sift the flour. Cut the butter into small cubes and refrigerate, as it should be cold.

2
Done

Step 2

Sift 320 g flour into a bowl, combine with salt. In a separate bowl, combine water and vinegar.

3
Done

Step 3

Make a well in the centre of the flour; pour in the water and vinegar mixture.

4
Done

Step 4

Mix till all the ingredients are combined. Dust the work surface with flour, put the dough.

5
Done

Step 5

Knead the dough till it smooth and elastic, about 5-7 mins. Wrap in a cling film and leave to rest for 20 mins.

6
Done

Step 6

Combine the butter with 15 g flour.

7
Done

Step 7

Put the butter on a parchment sheet.

8
Done

Step 8

Fold the parchment like an envelope. The butter should be 6-7 mm thick.

9
Done

Step 9

Level the butter with a rolling pin, refrigerate for 20 mins.

10
Done

Step 10

Using a sharp knife, make a criss-cross on the dough, leaving 4-5 mm before the dough is fully cut.

11
Done

Step 11

Stretch each part of the dough and roll to make it 2 mm thick. Don’t roll the middle; it should remain 4-5 mm thick. All the parts should be equal and be the size of the butter square.

12
Done

Step 12

Put the butter in the middle, cover with the side parts one by one. Roll in one direction, so that you get a rectangular sheet.

13
Done

Step 13

Mark the middle of the sheet and fold the edges, so that they meet in the middle.

14
Done

Step 14

Fold in half again, wrap in a cling film and refrigerate for 20 mins. Remove from the fridge and roll lengthwise. Fold as mentioned above again, wrap and refrigerate. Repeat the procedure twice more, wrapping and refrigerating the dough after each go.

15
Done

Step 15

After that you can make your buns or puffs. If you need to freeze your pastry, roll it to a 2 mm thick sheet, line with parchment and make a roll with the parchment.

16
Done

Step 16

Wrap the pastry in a ling film and freeze.

17
Done

Step 17

Puff pastry is ready! Enjoy your meal!

Puff pastry

Of course, it is easier to buy puff pastry in the shop. But if you spend some time, the result will be obviously better. Home-made puff pastry has lots of layers, is delicate and suitable for both savoury and sweet treats. The pastry can be frozen and used anytime to make your favourite dishes, may it be pies, cakes, tartlets or anything else!

  • Автор рецепта:
  • После приготовления вы получите 700 g
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 200 g butter
  • 335 g all-purpose flour
  • ¼ tsp salt
  • 200 ml water
  • ¼ tsp apple vinegar

Способ приготовления

  • Weigh all the ingredients. Sift the flour. Cut the butter into small cubes and refrigerate, as it should be cold.

  • Sift 320 g flour into a bowl, combine with salt. In a separate bowl, combine water and vinegar.

  • Make a well in the centre of the flour; pour in the water and vinegar mixture.

  • Mix till all the ingredients are combined. Dust the work surface with flour, put the dough.

  • Knead the dough till it smooth and elastic, about 5-7 mins. Wrap in a cling film and leave to rest for 20 mins.

  • Combine the butter with 15 g flour.

  • Put the butter on a parchment sheet.

  • Fold the parchment like an envelope. The butter should be 6-7 mm thick.

  • Level the butter with a rolling pin, refrigerate for 20 mins.

  • Using a sharp knife, make a criss-cross on the dough, leaving 4-5 mm before the dough is fully cut.

  • Stretch each part of the dough and roll to make it 2 mm thick. Don’t roll the middle; it should remain 4-5 mm thick. All the parts should be equal and be the size of the butter square.

  • Put the butter in the middle, cover with the side parts one by one. Roll in one direction, so that you get a rectangular sheet.

  • Mark the middle of the sheet and fold the edges, so that they meet in the middle.

  • Fold in half again, wrap in a cling film and refrigerate for 20 mins. Remove from the fridge and roll lengthwise. Fold as mentioned above again, wrap and refrigerate. Repeat the procedure twice more, wrapping and refrigerating the dough after each go.

  • After that you can make your buns or puffs. If you need to freeze your pastry, roll it to a 2 mm thick sheet, line with parchment and make a roll with the parchment.

  • Wrap the pastry in a ling film and freeze.

  • Puff pastry is ready! Enjoy your meal!

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Plum pie from the New York Times newspaper
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Gabrielle Mossa’s squid sauté with sweet pepper
previous
Plum pie from the New York Times newspaper
next
Gabrielle Mossa’s squid sauté with sweet pepper

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