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Processor Puff-Pastry
Preparation info
- Difficulty
Easy
Appears in
Published 1998
Having discovered the world’s most wonderful and hysterically easy Danish pastry, it occurred to me that the principle would surely apply to the un-yeasted version, that is to say, puff pastry. I tried it: it worked.
Ingredients
250 g pinch 250 g
Method
Pulse the flour and salt together in the processor, then add the cold butter and pulse 3–4 times; the pieces of butter should still be visible. Turn out into a large bowl and add a squeeze of lemon juice and enough iced water to bind the pastry. Wrap in clingfilm and rest in the fridge for half an hour.
Dust a surface with flour, roll the pastry out into a long rectangle, and fold in th