Puff pastry

Puff Pastry

The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together. (Unlike short pastry, the butter is not incorporated into the dough but rather folded into the layers).

Total time: 2h 30min

Prep        15min

Working   2hr 15min

Level:   Easy

Yield:   24 big puffs

Ingredients

3 cups Flour (Extra 1 cup flour for dusting)

1 ½ cups Butter

½ Lime 

1 tsp. Salt

1-cup water

Instructions

Sift  flour into a big bowl. Add salt and 1 tsp. of butter.

Mix with fingers until the salt dissolves.

Now add lime juice and ¾ cups of water, mix well, add remaining water if the pastry is dry.

Make dough ball cover it up and rest for 15 min

After 15 min, place the ball of pastry on a lightly floured work surface and flatten slightly. Press the rolling pin into the top edge of the pastry and roll out.

Place the square of butter on the center of the pastry and fold in the sides, stretching the pastry slightly to seal in the butter.

Lightly tap the top of the pastry with a rolling pin to seal the edges and to enlarge.

The edges of the rectangle should be even and straight.

Fold it from both side and fold it on center.

Wrap the pastry and refrigerate for 20 min.

After 20 min. Roll out the pastry into a long rectangle and fold it.  Repeat the same process for 4 more times.

And cut into 3 equal parts and roll it into rectangle.

Place this rectangle in between the wax paper put it into ziplock bag.

The pastry may be refrigerated for 2 days or frozen for 15 days.

Or refrigerate it for 10 min. more before rolling out for shaping and baking. 

(Note:The form of a rectangle 5"* 8"(approx) and flour a rolling surface and roll out the refrigerated cold dough into a rectangle of 8"*12"(approx))