Puff pastry is a flaky, buttery pastry that is made with layers of butter and dough folded several times on itself. It is a french invention, and is identical to Middle Eastern phyllo pastry. It is used in several applications like: wellington, pot pie, turnovers, strudels, mille-feuille, and much more.
Lamination is the process of creating layers of fat and dough by “turning” the dough several times. It starts by encasing the beurrage (butter) in the détrempe (dough), like an envelope, and rolling it out into a long rectangle. Next, it is tri-folding 6 times to create hundreds of layers. You can only achieve 2 turns between a 30 minute rest, to prevent the over development of gluten.
In a bowl, combine the dry ingredients.
Mix in the water, and knead for a few minutes until smooth.
Wrap the dough in plastic wrap, and roll into a 8-inch square. Chill for 30 minutes.
Roll the butter into a 8-inch square in plastic wrap. Chill in the refrigerator.
Roll out the dough into a 16×8 rectangle on a floured surface.
Place the butter into the center of the dough.
Fold the dough over the butter, and seal the butter.
Roll out into a 24×8 rectangle.
Make a tri-fold with the dough. Rotate, and repeat the process in the other narrower direction.
Wrap in plastic wrap, and chill for 30 minutes. Repeat the rolling, and folding 2 more times (2 turns, rest, 2 turns, done!).
Use immediately or freeze for up to 3 months. Enjoy!
- 4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups cold water
- 1 tbsp fresh lemon juice
- 2 cups softened unsalted butter, cut into large squares
In a bowl, combine flour, salt, and sugar.
Mix in the water and lemon juice, and knead for a few minutes until smooth.
Wrap the dough in plastic wrap, and shape the dough into a 8-inch square using the plastic wrap as a guide.
Chill for 30 minutes.
Wrap the butter into 8-inch square, and pat out evenly.
Chill in refrigerator.
Place the dough on a floured surface, roll out into a 16×8 rectangle, and add the butter block into the center of dough.
Fold the dough over the butter, and seal to cover the butter.
Roll the dough into a 24×8 rectangle, and make a tri-fold.
Rotate 90°, and repeat the process in the process.
Wrap the dough in plastic wrap, and chill for 30 minutes.
Repeat the folds 2 more times (2 folds, rest, 2 folds, done!).
Use immediately, or freeze for 3 months.