Puff Pastry
Ingredients
Instructions
  1. In a bowl combine flour and salt. Stir in water, adding more a tablespoon at a time to form a dough that is not too soft. It is better for the dough to be on the stiff side.
  2. Roll out the dough to form a square that is approximately 7 inches square. This should be no thinner than 1/2 inch thick. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Meanwhile in the same bowl, cream butter using a mixer or by mashing with a blunt object. Sprinkle in enough flour so the butter doesn’t stick too much. Cream the entire amount of butter so it is completely mailable with no solid chunks. Transfer butter to a work surface and using a bench scraper, form into a square measuring about 4 inches. Wrap in plastic and refrigerate at least 30 minutes.
  4. Once chilled, place dough on a lightly floured surface and roll out corners to stretch slightly. Place the butter square in the centre so the corners are opposite those of the dough (see video). Wrap dough around butter and crimp the edges well to seal. Flip over so seam side is down.
  5. Roll the dough in a rectangle with length going away from you. Lightly flour the dough if necessary and keep rolling until the rectangle measures approximately 7”x12.” Try to maintain square corners. Fold the rectangle in thirds, overlapping the second fold over the first. Flip so seam is down and make a quarter turn. Roll the dough again in the same fashion, creating a 7”x12” rectangle with length going away from you. Fold into thirds again the same way. Wrap dough in plastic and allow to rest in the fridge for at least 30 minutes.
  6. Repeat the same process with the dough, rolling into a rectangle, folding in thirds and repeating once more. If the dough is resisting, wrap again and allow to rest in the fridge for about 15 minutes to relax the gluten. After another 30 minutes rest, repeat another 2 roll and folds for a total of 6 roll and folds. Wrap up dough and rest for 1 hour before using. Puff pastry will keep for 2-3 days in the fridge and up to 3 months in the freezer.