PUFF PASTRY DOUGH (homemade)

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Ingerdients:

1: water 100 ml

2: plain flour 220g

3: unsalted butter 40g(to knead the flour)

4: salt 1/2 tsp

5: lemon juice 3 to 4 drops

6: butter 180g

7: extra flour to dust the surface and mix the 180g butter

8: cling film

Recipe:

1: in a bowl add flour, melted butter, lemon juice, salt, water mix and make the dough, then on the working surface knead it for a minute, cover and keep in the fridge for 10 minutes.

 

2: in a bowl add the butter and sprinkle 1 tbs flour crush the butter with a rolling pin, add 1 tbs more flour make a square shape of the butter, cover and keep in the fridge for 10 minutes.

 

3: after 10 minutes, take the dough and butter out of the fridge.

 

4: dust the working surface and place the dough on it roll the side of the dough make a star shape and leaving the middle a lump will form in the middle.

 

5: place the butter in the middle and fold the sides to cover the butter very well.

 

6: with the rolling pin press on the dough that the butter spreads evenly, then roll it in a rectangle shape(do not press hard on the dough as the butter may come out)

 

7: now fold it cover and keep in the fridge for 10 minutes.

 

8: after 10 minutes again press the dough with the rolling pin and the roll it to a rectangle shape, fold again cover and keep in the fridge(do not forget to dust the working surface every time you roll the puff pastry)

 

9: repeat this again twice and  the puff pastry is ready to use.

 

Note: always dust the working surface, keeping in the fridge, make sweet and savoury, can be kept in the fridge for 3 to 4 days and more than a month in freezer.