Puff pastry
Preparation Time: 70 minutes
Cook Time: 20 - 25 minutes
Serves: Makes about 600 g
This pastry results in fine, delicate layers and can be used for dainty pastries, such as custard slices
Ingredients
500ml (280 g) Snowflake cake flour
2ml salt
125ml ice-cold water
5ml fresh lemon juice
200g cold butter, cut into 1cm thick slices
Method
- Sift flour and salt together.
- Combine water and lemon juice. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry.
- Roll out pastry on a lightly floured surface, into a rectangular shape of about 24 x 32 cm.
- Place butter slices in centre of pastry and fold corners to the middle to make an envelope, enclosing butter.
- Roll out pastry on a lightly floured surface, to the same rectangular shape. Fold in three by turning bottom third up and top third down. Cover and refrigerate for about 10 minutes.
- Repeat rolling and folding in three. Cover and refrigerate for at least 30 minutes. Repeat rolling and folding pastry six times, refrigerating when necessary.
- Roll out pastry on a lightly floured surface to a thickness of 3 mm. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Use as instructed in chosen recipe. The pastry is usually baked in a preheated oven at 200 °C for 20 - 25 minutes, or until golden brown.
