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Puff pastry

  • Total Time

    1h 5m
    • Prep Time

      45m
    • Bake Time

      20m
  • Makes

    1


Making puff pastry couldn't be easier, follow our guide and impress your friends.  Will they be able to tell the difference between shop bought and homemade?! Don't forget to freeze any leftovers to use again on a rainy day.

Method

  1. Sift together the flour and the salt into a mixing bowl. Work the butter with a knife until it is soft. Rub 50g butter into the flour and salt.

  2. Add the water and lemon juice and mix to a farily soft elastic dough. Knead lightly on a floured surface until smooth.

  3. Roll out the dough into an oblong, 3 times as long as it is wide

  4. Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and turn it around, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

  5. Repeat the rolling and folding process until all the butter is used. Wrap the dough in clingfilm and chill for at least 30 minutes before using.

Let's Bake

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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