Puff Pastry

A simple way to make puff pastry. The most important part is to make sure all the ingredients are well chilled so that the butter does not melt when it starts to be handled. You can freeze the dough if you want to, just place it in an air tight container after the fourth fold and keep it in the freezer for up to a month.

You can use the Puff Pastry on Vegetable & Ricotta Gallete, found here at CREME.

I never ate as much puff pastry as when I lived in Spain and Denmark. All bakeries were my passion! The inspiration here was to find my way, with little equipment, to make a delicious puff pastry that worked well and brought me back to that feeling. This puff pastry is for layer lovers like me. It's perfect as therapy on a rainy day, to put creativity to the test — it works for sweet and savory recipes, with any type of filling — and it's super possible to make at home. I love several versions of it, such as with almond and pear cream, banana and caramel cream, avocados with labneh and pickled onions, creamy scrambled eggs... but one of my favorites is smoked eggplant with marinated zucchinis, chunky ricotta, and herbs.

Add 335 g of all-purpose flour and 10 g of salt to a large bowl
Add 250 g of cold butter cut into small cubes. Toss in the flour, then flatten the butter
Add 180 g of ice cold water and stir with a spoon to incorporate
Press down on the dough quickly with your fist until it stops sticking
Slightly flatten the dough and transfer it to a plastic bag
Place the dough in the refrigerator and let it rest for 30m to chill
Remove the dough from the refrigerator and transfer it to a floured surface
Roll it out into a rectangular shape until it is approximately 4 mm thick. Rotate the dough from time to time. Dust it with flour so that it does not stick to the surface
Fold the dough in thirds. Place it in the plastic bag
Place the dough in the refrigerator and let it rest for 15m to chill
Remove the dough from the refrigerator and place it on a floured surface. Roll it until it is approximately 4 mm thick and rectangular
Fold the dough in thirds. Place it in the plastic bag
Place the dough in the refrigerator and let it rest for 15m to chill
Remove the dough from the refrigerator and place it on a floured surface. Roll it until it is approximately 4 mm thick and rectangular. Fold it in thirds and place it in the plastic bag
Place the dough in the refrigerator and let it rest for 15m to chill
Place the dough on a floured surface. Roll it until it is approximately 4 mm thick and rectangular. Fold it in thirds and place it in the plastic bag. You can freeze it at this point if you don't plan on baking it now
Place it in the refrigerator for 30m to chill
Preheat the oven to 210 °C
Remove the dough from the refrigerator and place it on a floured surface. Roll it until it is approximately 4 mm thick and in the shape you desire
Roll the dough onto the rolling pin
Unfold it onto a baking tray. Adjust it with your hands if needed
Trim the edges if needed
Place it in the refrigerator and let it rest for 10m to set
Pierce the dough with a fork in different spots
Bake the dough for 30m until puffed and deep brown
Cut to the desired shape to serve.
Enjoy it with sweet or savory toppings!