Butter Puff Pastry basic Recipe Handmade

preparation

1. First, put all the flour and then the butter piece by piece in the food processor. Rub together well with the dough mixer for about 10 minutes. Add the salt to the water and dissolve well.
2. In the meantime, cut the second piece of butter in half. Place the two pieces next to each other on the packing film so that it becomes a little more supple. Halving has the advantage that the butter can also be better incorporated. Note: You can even buy butter plates (drawing butter) in stores, which you can then place precisely on the dough. Personally, however, I find this unnecessary spending.
3. Then pour the salted water into the flour-butter mixture. Mix briefly, i.e. approx. 2 minutes, to form a dough (do not knead).

Roll out the dough and prepare it

1. First, dust the work surface with flour and take the dough out of the bowl and place on it. Then they start to shape the dough into a ball and cut the dough crosswise, as when baking bread. Pull the resulting four corners apart and roll them out into a cross. Now they put the prepared butter in the center of the cross. Now place the dough over the butter (wrap it up).

Touring

1. You begin to press the dough evenly with the rolling pin (light beating). Then roll out the dough into a rectangle (approx. 3-4 mm thick). You give the dough a double tour, i.e. you put the two ends of the long side in the middle of the dough. Then lay them on top of each other again in the middle. Pack the dough in cling film and leave for at least 1 hour. put in a cool place. You can also put it in the freezer for about 25-30 minutes.

Puff pastry (double tour)

1. After the relaxation phase, roll out the dough again (in the opposite direction than the first time), i.e. if you have toured the first tour crosswise then tour the dough for a long time. Repeat the second tour as the first time from the fold and roll round. But now they do that twice (twice in a row). This ensures that the dough is completely bonded to the butter. Then put the dough back in cling film and put it in a cool place like on the first tour
2. Roll out the dough again to a thickness of approx. 3 mm (taking into account the other direction than last time). Then take the fourth tour. Wrap the dough back in cling film and refrigerate overnight until processing. However, you can also divide the dough into the portions you want and freeze it to take it out of the freezer as needed. I usually make ready-to-use sheets (on baking paper) which I then roll up and pack in airtight bags. If you are using it, let it thaw at room temperature for approx. 2 hours and then roll it out and use it.

the shelf life of the puff pastry

1. Refrigerator approx. 5-7 days and in the freezer approx. 1-2 months. The puff pastry is baked at 180 degrees. Rolled out thinly e.g. Tartes and quiche or for pastries with fruit or e.g. Marzipan. Also to bring a little variety in the kitchen – because leftover use becomes a culinary delight with puff pastry.
2. Now I wish you every success with the puff pastry production and have fun baking with it – because it is really something special!

Sweet greetings from “Grandma Spoon” aka Biggi ♥