Louise Johncox

Puff Pastry

Preparation info
  • Makes

    1

    kg
    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Puff pastry was part of Dad’s life. He made it virtually every day. He used it for a variety of cakes, such as the chocolate cream slices, the palmiers, cream horns and millefeuille. To me, it is magical that these basic ingredients transform into puff pastry and such lovely cakes.

Ingredients

  • 240 g butter, plus extra for greasing
  • 450 g plain flour, plus extra for dusting
  • A

Method

In a large bowl, rub 60g of the butter into the flour. Sprinkle in the salt and the cream of tartar. Gradually pour in the water until the mixture forms into a dough - note that it will be more like a bread dough than shortcrust pastry dough. Slice the remaining butter into slivers and refrigerate these.

On a floured surface, roll out the pastry into a rectangle that is about 3cm thick.