Puff Pastry #1

Puff Pastry

Final Layer

Second fold

Second Roll Out

First Book fold

First Roll Out

Ingredients:

Wheat Flour - 1 cup
All purpose flour - 1 cup
Unsalted butter - 200 g
Chill Water - 100 ml (more or less)
Salt - 1 tsp
Powdered Sugar - 1/2 tsp

Method:

• In a bowl add in flour, salt, sugar and mix well.
• Add 50 gms of chill cubed butter.
• Mix them well with hands, it will be like crumbs.
• Add chill water little by little and a soft dough.
• Shape this dough to rectangle shape and cling wrap and refrigerate 30 mins.
• After 30 mins, take the dough and place between butter paper.
• Roll it to a thin rectangle.
• Spread the remaining butter leaving edges.
• Do a book fold and cling wrap and refrigerate for 30 mins.
• Now again place the dough between two sheets and shape to a rectangle.
• Do the book fold and roll again.
• Again book fold and cling wrap and refrigerate for 30 mins.
• Repeat the process of refrigerating and folding twice.
• After that, roll the dough to a big rectangle and trim the edges.
• You can shape and refrigerate if doing on same day.
• Or you can freeze the sheets and use when needed.