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### **Step-by-Step Instructions:**
### **1️⃣ Make the Dough (Détrempe)**
1. In a large bowl, whisk together **flour and salt**.
2. Add the **cold cubed butter**, gently tossing to coat with flour.
3. Gradually add **cold water and lemon juice**, mixing until a shaggy dough forms.
4. Wrap in plastic wrap and chill for **30 minutes**.
### **2️⃣ Rolling and Folding (Lamination)**
1. **Flour your surface** and roll the dough into a **12-inch rectangle**.
2. **Fold in thirds** (like a letter), then turn 90° and roll out again.
3. Repeat this rolling-and-folding process **4-6 times** to create thin layers.
4. Wrap and chill for **at least 1 hour**, or overnight for best results.
### **3️⃣ Use and Bake**
– Roll out as needed for **pastries, pies, or tarts**.
– Bake at **400°F (200°C)** for **15-20 minutes**, or until golden and crisp.
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## **Tips for Perfect Puff Pastry**
✔ **Keep the butter cold** – This ensures defined, flaky layers.
✔ **Chill between folds** – Prevents butter from melting into the dough.
✔ **Don’t overwork** – Too much handling can make the dough tough.
✔ **Use a sharp knife** – Clean cuts help the pastry rise evenly.
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## **Endless Possibilities!**
Once you’ve mastered this **hand-rolled puff pastry**, you can use it to make:
🥐 **Flaky croissants**
🍓 **Fruit-filled turnovers**
🥧 **Buttery tart shells**
🧀 **Savory cheese straws**
🥟 **Golden-brown meat or vegetable puffs**
**Now it’s your turn to create magic in your kitchen!** Try this recipe, and you’ll never go back to store-bought puff pastry again.
Would you like ideas for **sweet or savory fillings**? Let me know! 😊
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