How to Make Puff Pastry

Name: How to Make Puff Pastry
Total time: 1 h 5 min
Yield: 450
Ingredients: 2 cups All purpose flour; 1 pinch salt; 1 cup unsalted butter; 8 tablespoons cold water; lemon juice

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

advanced

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

564

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	564 kcal	(27 %)
Protein	6.17 g	(6 %)
Fat	41.5 g	(36 %)
Carbohydrates	42.42 g	(28 %)
Sugar added	0 g	(0 %)
Roughage	0 g	(0 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	352.02 mg	(44,003 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.3 mg	(11 %)
Vitamin B₁	0.44 mg	(44 %)
Vitamin B₂	0.29 mg	(26 %)
Niacin	4.57 mg	(38 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	103.18 μg	(34 %)
Pantothenic acid	0.3 mg	(5 %)
Biotin	0.57 μg	(1 %)
Vitamin B₁₂	0.09 μg	(3 %)
Vitamin C	0 mg	(0 %)
Potassium	71.67 mg	(2 %)
Calcium	21.56 mg	(2 %)
Magnesium	13.51 mg	(5 %)
Iron	2.59 mg	(17 %)
Zinc	0.44 mg	(6 %)
Saturated fatty acids	25.58 g
Cholesterol	108.55 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

450

g puff pastry

Ingredients: 2 cups
All purpose flour; 1 pinch
salt; 1 cup
unsalted butter; 8 tablespoons
cold water; lemon juice

print shopping list

Preparation steps

Sift together the flour and the salt into a mixing bowl.

Work the butter with a knife until it is soft. Rub 50 g| 2 oz butter into the flour and salt.

Add the water and lemon juice and mix to a farily soft elastic dough.

Knead lightly on a floured surface until smooth.

Roll out the dough into an oblong, 3 times as long as it is wide.

Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

Repeat the rolling and folding process until all the butter is used.

Wrap the dough in clingfilm and chill for at least 30 minutes before using.