Puff pastry

Name: Puff pastry
Prep time: 24 h
Total time: 24 h
Yield: Makes 530 g (1 lb 1 oz)
Ingredients: 250 g (8 oz) strong or plain flour; 100 g (3¼ oz) unsalted butter, chilled; 125 ml (4 fl oz) water,; 1 teaspoon salt; 2-3 drops of lemon juice; 40 g (1¼ oz) unsalted butter, melted

Preparation info

Makes
530 g

Difficulty
Medium
Ready in
24 hr

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

This pastry requires more effort and time than the other pastries, but the result is a lovely buttery and flaky base for any tart or pastry. If you are short of time, bought sheets or blocks of puff are a good alternative.

Ingredients

Dough Base

250 g (8 oz) strong or plain flour
1 teaspoon

Method

To make the dough base, sift the flour and salt onto a cool work surface and make a well in the centre. Add the lemon juice to the water, then place in the well with the butter and mix together with your fingertips. With the side of a palette knife or a pastry scraper, use a cutting action to draw in the flour and work it into the butter mixture until the dry flour disap