Perfectly Flakey Puff Pastry

When I learned how easy homemade puff pastry was to make, I couldn’t believe I had waited so long to enjoy this.  I always disliked to “slick”, yuck feeling I had in my mouth after eating commercially prepared puff pastry.  Not any more!  Now I just make my own.  I like to make a batch and freeze it or make it into Danish and breakfast pastry’s then freeze them individually so I can take out just what I need for breakfast, friends who come over during the day for coffee, guests, or the in-laws.  Fresh baked pastries,  you’ll look like a rock star!

Flakey Puff Pastry

1 lb. all-purpose flour

1/3 oz. salt

2 oz. unsalted butter, room temp.

8 oz. water (plus additional as needed)

Put all the ingredients in a mixer and mix until a rough dough forms (add more water as needed to get the dough to come together).

Puff Pastry 1             Puff Pastry 2

Take out and knead by hand for 3 minutes until a smooth dough forms or switch to a dough hook and machine knead for about 1-2 minutes until the dough is smooth.  Cover with plastic wrap and let the dough rest.

Puff Pastry 3

 

 Additional Ingredients

1 lb butter, room temp.

Flatten each stick of butter individually between a folded piece of parchment paper.

Puff Pastry 4         Puff Pastry 5

Roll the dough out into a rectangle about 10 inches wide and 18 inches long.  Place four “plates” of butter stacked on top of each other in the center of the dough.

Puff Pastry 6

Fold one end over the butter stack then the other end (letter-fold).  Carefully brush the excess flour off the dough.

Puff Pastry 7        Puff Pastry 8

Roll out again to about 16 inches and do another letter fold.

Puff Pastry 9        Puff Pastry 10

Wrap in plastic wrap and let rest for 30 minutes.  Do 4 more letter folds letting the dough rest for 30 minutes after two folds.  Use within three days in the refrigerator or freeze for up to 6 months.

NOTE:  If your dough gets too warm it will tear and the butter will leak out from between the layers.  If this happens, dab a little flour over the exposed butter and wrap in plastic wrap and put in the frig for 15 minutes.  Make sure to roll the rolling-pin, don’t push it.  This will help prevent the tears.

 

2 Responses to Perfectly Flakey Puff Pastry

  1. Pingback: Pastrys – Apple Dumplings | | The Peppered Hearth

  2. Pingback: French Napoleons are so easy to make and delicious to eat | | The Peppered Hearth

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