I often make Shortcrust Pastry, but I have never wished to bother making Puff Pastry from scratch. I always buy Frozen Puff Pastry from stores, because I believed it would involve a hard work just like making Croissant dough. Then I saw someone making Puff Pastry dough in the way similar to making Scones. Today I tried to make Puff Pastry for the first time in my life. Are you interested, too? Read the Method below. It’s bloody easy-peasy!
1 & 2/3 cups (250g) Self-Raising Flour
1/4 teaspoon Salt
1 tablespoon Caster Sugar *for Sweet Puff Pastry
250g Cold Salted Butter *cut into small cubes
1/2 cup Cold Water *plus extra 1-2 tablespoons
- Place Flour and Salt (and Sugar if you add it) in a large bowl. Cut the Butter into small cubes about 1cm and add to the flour mixture.
- Using fingertips, rub the Butter pieces into the flour mixture, but stop working while you still see lots of chunky bits. In the photo below, you don’t see cubes and Butter pieces are flaky.
- Add COLD Water and mix until a firm dough forms, adding extra Water as required. Do not knead, just gently combine. Shape the dough into a rectangle on a piece of plastic food wrap, and wrap it. Leave it in the fridge for 30 minutes.
- On a lightly floured surface, roll the dough in one direction into a long rectangle, and fold in three. Turn 90º, dust extra Flour, roll out again and fold in three. Repeat one more time.
- Wrap with the plastic food wrap again, and leave it in the fridge for 30 minutes before rolling it to use.