Puff Pastry (Laminated Dough)
Wrap the butter in the dough, then fold and roll out repeatedly to bake a crisp pastry with distinct, flaky layers.
Ingredients
flour
to taste
butter (50 g melted for the dough, 115 g for folding in)
115 g + 50 g
salt (dissolved in water)
to taste
water
to taste
Instructions
1
Making the dough
Dissolve the salt in the water, add the melted butter, pour into the flour and mix quickly. Knead into a ball and refrigerate for 30 minutes.
2
Rolling into a cross
Roll the dough into a cross shape.
3
Wrapping in the butter
Place the 115 g butter in the center of the dough and use the four corners to completely enclose it.
4
First three-fold
Roll the dough into a rectangle (three times longer than it is wide), fold into thirds, and rotate 90 degrees. Refrigerate for 1 hour.
5
Repeating the roll and fold
Repeat the same operation: roll into a rectangle, fold into thirds, rotate 90 degrees. Rest for another 1 hour.
6
Final rolling thin
Repeat the operation one last time, rolling the dough to a thickness of 2 mm.
7
Baking
Place the dough sheet on a baking tray and bake in a 180°C oven for 10 minutes. Press another tray on top to prevent it from puffing up.
8
Out of the oven
Remove from the oven and immediately dust with powdered sugar.
9
Browning
Use the oven broiler or place under a hot grill to give the surface a golden color.
10
Cutting
Cut the puff pastry into 8 slightly slanted rectangles.
