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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Quick Puff Pastry

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 460 g butter, divided into four equal portions
  • 460 g all-purpose flour
  • Cold water (enough to form a dough)

Method

  1. Sift the flour into a bowl.
  2. Cut one portion of butter into the flour until it becomes crumbly.
  3. Add cold water, as needed, to make a dough.
  4. Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
  5. Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
  6. Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
  7. Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
  8. Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.