How to make puff pastry, classic recipe

Puff pastry is a dough made from flour, water and butter widely used in the kitchen for both savory and sweet recipes. The puff pastry is available ready-made at the supermarket but is rich in fats and preservatives, which are certainly not good for your health! Why not self-produce it at home? In this regard we will show you how to make puff pastry at home in a genuine and perfect way for both sweet and savory recipes.

It should be noted that even if it is free of preservatives, the recipe in question is still rich in fat due to the presence of butter. Once the dough has been prepared, we can delight in many recipes. In this regard, we suggest reading the article "How to make strudel at home"

How to make puff pastry, the ingredients

  • 275 grams of flour 00
  • 150 grams of Manitoba flour
  • 250 ml of water
  • 8 grams of salt
  • 250 grams of butter
  • Kneader
  • Rolling pin

How to make puff pastry, the preparation

  1. Put the salt in a bowl and add the water to dissolve it
  2. Sift 200 grams of 00 flour and all the Manitoba flour then transfer everything to the mixer, including the water with the salt: in a very large bowl
  3. Knead until you get an elastic and soft mixture
  4. At this point, let the dough rest for about 30 minutes, covering it with a cloth
  5. Meanwhile, take the butter (just out of the fridge) and cut it into cubes
  6. Put it in the mixer and add the remaining 00 flour, after sifting it
  7. Knead and wait for the mixture to become without lumps
  8. Once this is done, transfer the mixture just obtained on a pastry board and try to give it a square shape no higher than 1 cm: you can put the dough between two sheets of parchment paper and help yourself with a rolling pin
  9. Take the square dough and place it on the vegetable rack of the fridge for at least 30 minutes
  10. Take the previously prepared pastel and roll it out until you have a rectangle of about 50 cm in length
  11. Place the square dough in the center and cover it with the edges of the pastel, making sure that they match perfectly to prevent the dough from opening
  12. Close the dough from all sides, always making the flaps fit together perfectly
  13. With the help of a rolling pin, roll out the dough by making oblique movements until it forms a rectangular shape
  14. When you have reached the width of about 25 cm, fold the shorter sides of the dough up to the center, so that they are close
  15. At this point, fold all the dough in two, like a booklet
  16. Take the pasta made in this way and wrap it in cling film and refrigerate for at least 30 minutes
  17. After the time has elapsed, remove the booklet and repeat the drafting and folding operation and then put it back in the fridge for another half hour

PLEASE NOTE: this operation must be carried out 4 times before you can use the dough for your recipes

Video: How To Make Perfect Puff Pastry Dough By Hand (December 2021).