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Puff pastry

Puff pastry

Preparation : 10 min Resting : 1 hr
Cooking : 50 min Equipment : quiche tin Ø 28-30 cm
Difficulty :
Rating :
 2 rates
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Serves 1 pastry :
250 g plain flour
80 ml cold water 
125 g butter 
1 pinch salt
1Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade.
2Process for 30 seconds or until bread crumbs are formed. With the food processor still running slowly pour in the water until the pastry forms a ball.
3Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge for 1 hour.
4Remove the cling film and place the pastry on a floured worktop. Roll out from the centre in four direction to form a cross.
5Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square. Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre.
6Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
7Turn the pastry 90° and roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
8Wrap the pastry in cling film and chill for 30 minutes in the fridge.
9Repeat Steps 6, 7 and 8 twice.
10Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for 30 minutes.

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