Pâte feuilletée (Puff pastry)

This is the recipe for a standard puff pastry. It is actually not that hard, but beware! It is time consuming!

  • 250g plain flour
  • 5g salt
  • 100ml cold water
  • juice from 1/4 lemon
  • 200g unsalted butter
  1. Mix the flour and the salt in a large mixing bowl
  2. Add the lemon juice to the water
  3. Gradually add the water to the flour, use a plastic scraper if you have one, if not, use your hands
  4. The ingredients should come together quite quickly
  5. When the ingredients have come together, make it into a round dough shape
  6. Use a sharp knife to cut a cross on the top of the dough
  7. Use your hands to spread the dough where it has been scored with the knife
  8. Chill the dough in the fridge for 1 hour
  9. After the dough has been in the fridge for 45 minutes, put the butter into the freezer for 15 minutes
  10. Dust the work surface and rolling pain with plain flour
  11. Roll out the dough to a square (approximately 20x20cm)
  12. Roll out the butter between 2 piece of cling film to a square (about 17x17cm, noticeably smaller than the dough, but not TOO small)
  13. Rotate the dough so it is diamond shape when you look down on it
  14. Place the rolled out butter onto the dough as a square (so the corners of the butter line up to the length of the dough as shown in picture below)pastry
  15. Fold the edges of the dough over the butter, so the butter is completely encased within the dough
  16. Roll the dough into a rectangle (about 15x30cm)
  17. Fold 1/3 of dough towards the middle and fold the remaining 1/3 over the first fold
  18. Chill the fridge for 30-40 minutes
  19. Repeat steps 17-18 two more times
  20. You now have a puff pastry ready to use
  21. Wrap the pastry in cling film and keep it in the fridge until required (or freeze it if you are not using it within 2 days)

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