Puff Pastry Recipe

Puff Pastry Recipe

Puff pastry (paste) should rise to about six times its height once baked and can be used for all kinds of light cakes requiring a fluffy pastry. It is usually baked at 230C/450F/gas mark 8.

Ingredients: Makes 450 g / 1 lb

225g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
225 g/8 oz/1 cup butter or margarine

2.5 ml/0.5 tsp lemon juice
150 ml iced water

Method:

Mix together the flour and salt in a bowl. Cut 50 g/2 oz of the butter or margarine into pieces, then rub into the flour until the mixture resembles breadcrumbs. Add the lemon juice and water and mix with a round-bladed knife to a soft dough. Turn the dough on to a lightly floured surface and knead gently until smooth. Shape into a ball and cut a deep cross in the centre, cutting about three-quarters of the way through the pastry (paste). Open out the flaps and roll the pastry so that the centre remains thicker than the edges. Place the remaining butter or margarine on the centre of the pastry, fold the flaps over to cover it and seal the edges. Roll out the pastry to a 40 x 20 cm/ 16 x 8 in rectangle, being careful not to let the butter leak out. Fold the bottom one-third of the pastry up to the centre, then fold the top one-third over that. Press the edges together to seal, then give the pastry one quarter turn. Cover with clingfilm (plastic wrap) and chill for 20 minutes. Repeat the rolling, folding and chilling 6 times in all. Cover with clingfilm and chill for 30 minutes before use.

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