Puff pastry
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6 rates
Preparation : 2 h 
Cooking : 30 min
Total time : 4 h Rest : 1 h 30
Equipment
28-30cm tin
1 pastry
250 g plain flour
50 g softened butter
130 ml water
200 g cold butter
Associated products
RECIPE STEPS
1
Add the ingredients to the food processing bowl fitted with the dough blade. Add a pinch of salt. Switch on the machine.
- 250 g plain flour
- 50 g softened butter
- 130 ml water
2
Run the machine. Stop as soon as the dough forms a ball (about 30 seconds).
3
Take the dough out of the bowl. Wrap it in cling film and flatten it.
Leave to rest for 1 hour in the fridge.
4
Remove the cling film and place the pastry on a floured worktop.
Roll out from the centre in four directions to form a cross.
5
Place the chilled butter between two sheets of cling film. Flatten to form a 2cm thick square.
Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre.
- 200 g cold butter
6
Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
7
Rotate the pastry a quarter of a turn (90°). Roll the pastry out to form a long rectangle.
Fold it in thirds like a wallet.
8
Wrap the pastry in cling film and chill for 30 minutes in the fridge.
9
Repeat Steps 6, 7 and 8 twice.
10
When the pastry is ready, roll it out into the desired shape and leave in a cool place for 30 minutes.
