Puff Pastry

Puff Pastry

Puff Pastry

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  • 8 oz 200 g flour
  • 1/4 pint 125 ml ice-cold water
  • 8 oz 200 g margarine or butter
  • Few drops of lemon juice
  • Pinch of salt


  • Sieve the flour and salt.
  • Rub in 2 oz (50 g) of butter or margarine.
  • Make a well in the center.
  • Add the water and lemon juice and knead well into a smooth dough in the shape of a ball.
  • Relax the dough in a cool place for approximately 30 minutes.
  • Cut a cross half-way through the dough and pull out the corners to form a star shape.
  • Roll out the points of the star square, leaving the center thick.
  • Knead the remaining 6 oz (150 g) or butter or margarine to the same texture as the dough.
  • Place the butter or margarine on the center square which is four times thicker than the flaps.
  • Fold the flaps.
  • Roll out approx. 30 x 15 cm ( 1 x 1 1.2 ft), cover with a cloth, rest for 5-10 minutes in a cool place.
  • Roll out approx. 60 x 20 cm (2 x 2/3 ft), fold both ends to the center, fold in half again to form a square. This is one double turn.
  • Allow to rest in a cool place for approx. 20 minutes.
  • Half-turn the paste to the right or the left.
  • Give one more double turn, allow to rest 20 minutes.
  • Give two more double turns, allowing to rest between each. Allow to rest before using.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

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