Homemade Puff Pastry
Serves 1
Directions
- 1Combine 250 grams of bread flour (or all-purpose flour), 30 grams of butter, 1/4-1/2 tsp salt (if using unsalted butter), and 120-125 grams of room temperature water, pouring gradually.
- 2Rest the dough for 15 minutes.
- 3Divide the dough into 2 equal parts, each weighing 204 grams.
- 4Rest the divided dough for 10 minutes to make it elastic.
- 5Prepare 120 grams of regular butter (at room temperature) or margarine and stir until smooth.
- 6Roll out one part of the dough into a 30x30 cm square shape, ensuring the bottom is not sticky by sprinkling flour on the table.
- 7Quickly spread 60 grams of butter evenly over the rolled-out dough to create 9 layers.
- 8Place the dough in the freezer for 20 minutes.
- 9After 20 minutes, the dough should be firm but not too frozen, making it easy to roll out.
- 10Slowly roll out the dough to 24x35 cm. If the dough is too frozen, wait for it to soften slightly to prevent the butter from cracking.
- 11Perform a double fold on the dough, resulting in 72 layers of puff pastry.
- 12Place the dough in the freezer for 15 minutes.
- 13Roll out the dough to your desired thickness (e.g., 5-6 mm for visible layers).
- 14Ensure the dough is still firm and cold when cutting. You can place it in the freezer for 5-10 minutes before cutting.
- 15Brush the dough with water.
- 16Fill half of the dough with cheese.
- 17Brush with egg yolk (optional).
- 18Preheat the oven to 200°C for 20 minutes.
- 19Bake at 200°C for 20 minutes, then reduce the temperature to 160°C and bake for another 10 minutes, until the surface is golden brown and crispy.
Ingredients
- 250 grams bread flour or all-purpose flour
- 30 grams butter
- 0.25 tsp salt
- 120 grams room temperature water
- 120 grams regular butter or margarine
- flour
- cheese
- egg yolk
Equipment
oven
Tips
- When rolling out, if the dough is very frozen, don't force it to roll out; wait until it softens a bit to avoid cracking the butter.
- If a little butter comes out on the surface while rolling, sprinkle it with a little flour.
- Make sure the dough is still firm and cold when cutting to ensure beautiful layers when baked.
- Place the dough in the freezer for 5-10 minutes before cutting.
- Always bake with a high temperature at the beginning, then lower the temperature once it has expanded to make it crispier.
- Preheat the oven for 15-20 minutes before baking.
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