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Puff pastry
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Create impressive puff pastry with ease by breaking down the process: prep dough and butter block in advance, laminate together, then chill overnight. This reliable recipe yields extra pastry for future use and freezes well. Adjust fold times based on butter consistency and add vinegar for color and gluten help.
Ingredients:
  • 70 g (2½oz) unsalted butter chilled
  • 150 g (5½oz) chilled water
  • 10 g (⅓oz/2 teaspoons) white vinegar
  • 340 g (12oz) plain (all-purpose) flour
  • 10 g (⅓oz) fine salt

  • 250 g (9oz) block unsalted butter, at room temperature
Instructions:
  • DAY 1 - Take the 70g (2½oz) butter out of the fridge and cut it into 1cm (½in) cubes. Let it soften for 10 minutes until cold and pliable. - Combine water and vinegar in a jug. Mix flour, salt, and butter cubes in a stand mixer until butter is the size of rolled oats. Slowly add the vinegar mixture until dough forms. - Flatten dough into a 1cm (½in) thick rectangle. Chill in the fridge for 2 hours or overnight. - Prepare butter block by rolling it into an 18 × 20cm (7 × 8in) rectangle between baking paper. Chill in the fridge for 2 hours or overnight. DAY 2 - Let dough and butter sit at room temperature for 30 minutes. Dust the kitchen bench with flour and roll out the dough into a 20 × 40cm (8 × 15¾in) rectangle. - Place the butter block in the middle of the dough and fold the sides over to encase the butter. Rotate the dough, press with a rolling pin, roll out, and fold into thirds. Chill for 20 minutes. - Repeat rolling and folding process three more times, chilling for 1 hour after every two folds. - Wrap the pastry and chill in the fridge for at least 6 hours or overnight before using. Roll out to desired thickness. Store in the fridge for 3–4 days or in the freezer for up to 1 month.

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