John Myers
Ingredients for 1 servings:
- 250 g flour, sifted
- 1 pinch of salt
- 125 ml water, it must be ice cold
- 250 g butter, from the refrigerator
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
This puff pastry requires a lot of waiting time (several resting periods), but it is very, very tasty – with both sweet and savory fillings. Place the sifted flour on a (preferably cold) plate and make a well in the center for the salt and water (large enough, otherwise the water will run out the sides). Add the salt and water to this well. First, carefully mix the water with a little flour, then knead in all the flour well and quickly until you have a smooth dough. This can take a while, so you might think there’s too little water, especially if you’re trying the recipe for the first time. This is incorrect. Do not add any additional water(!), otherwise the dough won’t be properly flaky. Shape the dough into a ball, make cross-shaped cuts in it, and let it rest in the refrigerator for 15 minutes. Then pull the points of the cuts outwards and roll the dough out into a rectangle about 1 cm thick. Place the butter between two sheets of baking paper and roll it into a flat brick. Place this on top of the dough and fold the dough over itself so that no butter is visible on the outside (ideally like an envelope). Refrigerate for 15 minutes, then roll out the dough in one direction and fold inwards from two opposite sides. Refrigerate for 20 minutes. Roll out and fold over into thirds (fold one third to the middle, then fold the last third from the other side to the middle). Refrigerate again (20 minutes). Repeat the folding and rolling process 2-3 more times. Then let the dough cool thoroughly and shape into the desired pastry.
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