Ingredients for 1 Kg (35.27 oz) Puff Pastry
500 gr (17.63 oz) 00 Flour
250 gr (8.81 oz) Room Temperature Butter
12 gr (0,42 oz) Salt
300 ml (10 fl oz) Room Temperature Water
Put the salt in a medium bowl, fill the bowl with water and stir, letting the salt dissolve. Once the salt has dissolved, pour the flour on your work surface, make a well in the middle, pour in the water with salt, slowly add the remaining water and gently begin to knead
The dough must be smooth and must not stick to the fingers (if your dough is too wet just add a little flour; if it looks too dry add a little water). When your dough is ready, place it in a bowl and leave it to rest for 10-15 minutes. Then place 2 oven paper sheets (approx 40-45 cm length) over the table, place the butter in the middle of the sheet, put the second oven paper sheet over the butter and roll out with a rolling pin.
The butter must be at room temperature so that it remains smooth and elastic. Remove the top sheet of the oven paper from the butter and set it aside. Place the dough on your work surface, dust it with flour and sprinkle a little flour over the dough, then roll out the dough with the rolling pin.
Place the butter in the middle of the dough, remove the paper oven from the butter, fold the four edges of the dough over the butter enclosing it completely, dust again the work surface with flour, dust the dough too and roll out gently and evenly into a long strip.
Fold the two shorter edges to meet each other in the middle, then fold again the rectangle in half (as if closing a book), rotate the dough and roll it again in the same manner. Repeat rolling and folding process 4 times.
Use a spatula to remove any flour from the surface, unroll the plastic sheet and lay it on the table, place the pastry in the center of the sheet and wrap it well. Transfer the pastry to a baking pan and place it in the fridge for 2 hours to rest.
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P.S. Don’t forget to check part 2 !