This quick homemade puff pastry is made of flour, butter, water, and salt. Equal amounts of butter and flour create the flaky, delicate layers that are so well-loved for both sweet and savory recipes.
Makes about 2 1/2 lbs of puff pastry dough, or two thick 12"x12" squares, which is equivalent to 4 store-bought puff pastry sheets.
Flour & Butter: In a large bowl whisk 3 1/2 cups of all-purpose flour and 2 teaspoons of salt. Then, grate 2 cups of cold or frozen butter, tossing the shreds of butter in flour as you grate.
Water & Vinegar: in a separate cup stir 1 tablespoon of white vinegar with 1 cup of cold water.
Combine: Drizzle the cold water mixture over the flour and butter mixture while tossing and pressing it together with a wooden spoon. Keep stirring and mixing until you get a shaggy dough with the flour mostly incorporated. Avoid handling the dough with hands as much as possible, the warmth of the hands will melt the butter and produce inferior puff pastry.
Fold: Then, invert the dough from the bowl onto your working surface and using a bench scraper flatten the mixture slightly.
Visually divide the dough into 3. Fold the 1/3 furthest away from yourself towards the middle third, then fold the 1/3 closest to yourself over the middle. Then press down sith a rolling pin to flatten. Keep repeating until the mixture comes together into a dough.
The dough will start out very shaggy and become more and more maliable, doughlike with each fold. Once it comes together into a dough, roll it out, repeat the folds, then flatten, cover with plastic wrap and refrigrate for 30 minutes to 1 hour.
Use the dough or make it even better: after the resting period in the fridge the dough can be used for any recipe that uses a puff pastry.
Or, to improve the texture and flakiess of the dough continue with the next steps.
Repeat the folds: unwrap the dough, repeat the folds sequence 4-5 more times then rest in the fridge for 30 minutes to 1 hour and use as desired or per recipe.
Make sure to flour the surface minimally as you work/fold, as it can make the dough too heavy.
To freeze: roll the dough into two 12"x12" inch squares, generously dust with flour, place a parchment paper on top and fold each square envelop style. Tightly wrap with plastic wrap and freeze.
To thaw: leave at room temp until pliable and you can unwrap the folds. Use as directed in the recipe.
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