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Pâte Feuilletée (Puff Pastry)
Pâte Feuilletée (Puff Pastry) is a traditional French recipe for a classic pastry that expands dramatically on cooking. This recipe allows you to make classic puff pastry from scratch at home. The full recipe is presented here and I hope you enjoy this classic French version of: Puff Pastry (Pâte Feuilletée).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+8 hours chilling)
Serves:
10–12
Rating: 
Tags : Baking RecipesFrench Recipes
Pâte Feuilletée (Puff Pastry): a classic French recipe (literally meaning 'paste of leaves') for a traditional pastry dough of a flour, water and lemon juice base with butter that's rolled into sheets with butter between the sheets so that the pastry puffs up and swells into sheets when baked, show here in its uncooked form.
Ingredients:
400g plain flour
1 tsp salt
400g cold, unsalted, butter
180–250ml ice water
1 tsp lemon juice
Flour, for rolling the dough
Method:
Combine the flour, salt and 75g of the butter in a large bowl. Work the flour with hands, breaking up butter into pieces and rubbing into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Make a well in the centre and pour in 180ml of the ice water and the lemon juice. With a fork, gradually bring the flour into the well and mix until incorporated. If dough seems too dry, add the remaining water.
Knead very gently to make a semi smooth dough. Pat the dough into a flat 2.5cm thick disc, then with a knife mark an 'X' across the entire width of the dough. Wrap the dough in clingfilm and refrigerate for at least 2 hours.
Add the remaining butter to a bowl and cream until softened. With your hands, form the butter into a rough square that is about 1/3 smaller than the dough. Wrap the butter in clingfilm and refrigerate until firm.
Remove the dough and butter from the refrigerator. Place the dough on a lightly floured surface. Roll the corners of the dough out to about 6mm thick, forming a large X shape that leaves the centre of the dough unrolled. Place the square of butter in the middle of the X. Pull the rolled out corners up over the butter so that it's entirely encased in the dough.
Roll the dough into a 25 x 50 cm rectangle. Roll dough to evenly. Rotate the dough so it lies horizontal to you then perform one envelop fold or one half turn, as follows: fold the right side into the centre then fold the left side to the centre. Now fold the dough in half so that it appears like an envelope. This is a completed full turn. Wrap the dough in plastic and refrigerate for 2 hours.
Repeat the full turn, wrap in plastic, and refrigerate for 2 hours. Do one more full turn and refrigerate for 2 hours. Now the dough is ready to use.
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