Puff Pastry
A classic puff pastry recipe using equal parts butter and flour, with a touch of lemon juice for acidity.
Ingredients
- 250 grams All-purpose flour (Plus extra for dusting)
- 250 grams Unsalted butter, cold (Cut into 1/2-inch cubes)
- 1 Egg yolk
- 1 pinch Salt
- 1 teaspoon Lemon juice
- 120 ml Ice water (Approximately)
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Instructions
- 1In a large bowl, whisk together the flour and salt.
- 2Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Some larger pieces of butter are okay.
- 3In a small bowl, whisk together the egg yolk, lemon juice, and ice water. Gradually add this mixture to the flour and butter mixture, mixing until just combined. Do not overmix.
- 4Gently form the dough into a rectangle. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 5On a lightly floured surface, roll the dough into a long rectangle, about 1/4 inch thick. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for another 30 minutes.
- 6Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the layers of butter and dough that give puff pastry its characteristic flaky texture.
- 7After the final turn, wrap the dough in plastic wrap and chill for at least 1 hour before using.
- 8Preheat oven to 400°F (200°C). Shape the pastry as desired and bake for 20-25 minutes, or until golden brown and puffed up.
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