Name: Puff pastry
Prep time: 60 min
Yield: 8 servings
Ingredients: 125 g of flour; 0.5 teaspoon of salt; 50 ml of water; 100 g of butter

Puff pastry

Puff pastry, also known as laminated dough, is a type of dough made by repeatedly folding layers of basic dough (flour, water, and salt) and fat (oil, margarine, or butter), using a culinary technique called lamination.

Vegetarian Public

Course: Other

Preparation time: 60 minutes

Cost per serving: 0,08 €

Energy: 147 kcal / serving

Instructions

1. Sift the flour and salt into a bowl, make a well in the center, and pour in 3/4 of the water.
2. Knead the dough quickly with your fingertips, without working it too much to avoid giving it elasticity.
3. The dough should have the same consistency as the butter, rather firm than soft; let it rest for 20 minutes.
4. Lightly flour the work surface, roll out the dough to a thickness of 1 cm, and place the butter in the center. Fold the four corners of the dough to enclose the butter.
5. Roll out the dough into a long, narrow, and even strip, thinning it until you can start to see the butter.
6. Fold the dough into thirds, bringing one end to the middle and then folding the other end over the first. This is called giving a turn.
7. Turn the dough 90 degrees (keeping the folded side on the right), and let the dough rest in the refrigerator for about 20 minutes.
8. Repeat the process of rolling out the dough and folding it into thirds, this is the 2nd turn; let the dough rest in the refrigerator for about 20 minutes.
9. Repeat the process, letting the dough rest in the refrigerator for 20 minutes between each turn, and give a total of 6 turns.
10. You can give more turns, which will make the pastry even lighter.