How To Make Puff Pastry
Sure, store-bought puff pastry is easy and fine most of the time. But if you want a really buttery flavor, it is always best to make your own.
Servings: 1 big sheet
Ingredients
- 1.25 cups all-purpose flour
- 1/4 teaspoon sea salt
- 4 ounces unsalted butter cut cold butter into small cubes and chill again
- 1/4 cup plain yogurt or sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
Instructions
- Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
- In a small bowl, stir together the sour cream, lemon juice and water. Add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
- Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days before using.
- When you use the pastry roll it out on a floured surface to about the thickness of a coin.
- FYI: The dough is quite fragile so be careful when handling. Best is to roll the dough immediately on the parchment paper or baking sheet you are going to use to bake the pastry.
Notes
If you make more than you need, freeze for later. When ready to use, thaw and roll into the desired shape on a floured surface with a floured rolling pin.