It’s pastry day at my house. Why? Because I have a bunch of great neighbours who helped me do some very heavy, very badly needed work on my house and what better way to say thank you than lovely, delicious pastries?
Old-fashioned puff pastry takes a lot of time and some muscle to make properly but it’s so worth it. That light, airy, puffed up dough… nothing says yummy like that.
Old-Fashioned Puff Pastry
5 cups all-purpose white flour
2 1/2 teaspoons salt
2 cups water, or less
1 block (2 cups) unsalted butter, at room temperature
Line your work surface with plastic wrap. Place the butter in the centre of the plastic wrap and cover it with another piece. Flatten the butter to about 1/8″ thickness with the side of a meat tenderizer or other heavy object or use a rolling pin to roll it out to that thickness.
Put the butter on a baking tray and put it in the refrigerator to firm up. While you are waiting, sift the flour and salt together in a large bowl. Add the water and mix well until it forms a soft dough that easily pulls away from the sides of the bowl. Roll this out on a lightly floured work surface until it is larger than your flattened butter.
Remove the butter from the fridge and place it on your dough. Fold the dough over in half ensuring that all of the butter is encased in the dough. Roll this out carefully to 1/2″ thickness, ensuring that the butter does not break through the dough. Fold this rectangle into 3rds. Roll the folded dough out again into 1/2″ thickness. This is your first turn. Fold the dough again into 3rds. Roll the folded dough out again into 1/2″ thickness. This is your second turn.
In all you will do 6 turns of the puff pastry. When the butter begins to soften too much, wrap the dough in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes to firm up. After the 6th turn is complete, wrap the dough tightly in plastic wrap and refrigerate or freeze until ready for use.
That’s it. A lot of work but worth the effort.
Until next time,
Peace and love,