The puff pastry is a type of dough of French origin, used for both sweet and savory preparations because it has a neutral taste. To make puff pastry, you just need a bit of patience as it requires time due to the various folds that will be made, but the result will be fabulous. This type of dough is not very easy to make, indeed, for many it is almost impossible, but in this recipe, I will show you how it can be achieved in a very simple way, follow the recipe step by step and you will realize that it is not that difficult. I leave you to the recipe.
- Difficulty: Difficult
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking methods: No Cooking
- Cuisine: Spanish
Ingredients for the Dough
- 100 ml of room temperature water
- 5 g salt
- 174 g all-purpose flour
- 150 g all-purpose flour
- 250 g butter (taken out of the fridge a few minutes before)
Tools
- Stand Mixer
- Rolling Pin
Procedure for the Dough
Start by preparing the dough, dissolve the salt in the water. Place the flour in the bowl of the stand mixer and add the water in which you have dissolved the salt, start the machine for a few minutes, use a spatula to help combine the ingredients, it won’t take long.
When ready, let it rest covered with plastic wrap for 30 minutes at room temperature.
Cut the butter into cubes.
In the stand mixer, place the flour and butter, let it work until the flour is hydrated, then move the dough to a work surface and compact it.
Form a ball, cover with plastic wrap and let it rest at room temperature for 30 minutes. If it turns out too soft, place it in the fridge for 10 minutes.
After the resting time, take the dough and with a bit of flour shape it into a square about 10 inches.
Then take the dough again after the resting time and shape it into a smaller square, more or less 8 inches. You will need to place the dough on top of the initial layer, turning it and shaping it into a diamond, bring the corners of the initial layer toward the center, sealing all sides without pinching them and without overlapping much. Now you can make the first fold.
Roll out the dough using a bit of flour to form a rectangle.
The first fold will be a three-fold, fold one side bringing the first corner towards the center
Then overlap the other side to close it.
You will have formed the three folds.
Cover it with plastic wrap and let it rest in the fridge for 30 minutes.
After the rest, take it out of the fridge and start with the 4 folds. Roll it out a bit, then fold by bringing one side slightly past the center and then bring the smaller side to match it. The open side should be in front of you.
At this point, fold the dough in two and you will have obtained 4 folds. Cover it again with plastic wrap and let it rest again for 30 minutes. In total you should make 4 folds or turns. One of three, one of four, then another of three and one of four. Remember that each fold must rest 30 minutes in the fridge. At the end, you can use the puff pastry as you like.
Tip
You can store the puff pastry in the fridge for 3/4 days covered with plastic wrap or you can freeze it and use it when needed by thawing it in the fridge.
