Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or pastry fat. The butter is put inside the dough, which is repeatedly folded and rolled out before baking. This makes many layers inside it and makes it flaky and crispy.
Every thing should be chilled before kneading and rolling.
10 minutes rest of the dough is important before every rolling.
Always do folding the same way you did before. (Left… Right… Anti Clockwise) This is very important because if you fold it wrong way then you wont be able to see the layers in finished product.
You can use this pastry within 3 days after making it(Keep it in fridge)
You can also freeze it for 3 months. Thaw it in fridge for 1 day before using.
Plain Flour 245 g
Butter 25 g
Salt 1/4 tsp
White vinegar 1/2 tsp
Ice Cold Water 150 ml
Butter/Pastry fat 225 g
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