Delicious Butter Puff Pastry Made Easy

Airy, crispy, delicate. Proven for years! Preparing homemade yeast-free puff pastry according to all the rules of culinary art is a complex process, but very interesting. It turns out much tastier than store-bought, because it contains butter.
cook time: 4h
Gavin Tanner
Delicious Butter Puff Pastry Made Easy

Nutrition Facts (per serving)

408
Calories
27g
Fat
32g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 0.25 tsp
Lemon juice 1 tsp
Wheat flour 300 g
Butter 200 g
Water 120 ml

Recipe instructions

Step 1

Step 1
How to make homemade yeast-free puff pastry? Prepare all the necessary ingredients. Remove the butter from the refrigerator in advance so that it becomes soft and at room temperature. Be sure to sift the flour; this step makes future baking more airy and fluffy. Read about the properties of flour in the article at the end of this recipe.

Step 2

Step 2
Set aside some of the sifted flour, about 3 tablespoons. Half will go into oil, half will be used for further rolling. Mix soft butter with 1.5 tablespoons of flour. Thatʼs why we need the butter to become soft.

Step 3

Step 3
Take parchment about half a meter long. Spread the butter-flour mixture on one edge of the paper, forming a 20*15 cm rectangle.

Step 4

Step 4
Cover with the other half of the parchment. Using a rolling pin, trim the rectangle, making it the same thickness at the same time. Place the paper with butter on a board and put it in the freezer. While we prepare the base for the dough, the butter will freeze.

Step 5

Step 5
Add salt to the remaining flour and stir. Add lemon juice to the water. Pour the water and juice into the bowl and start kneading the dough. Mix with a fork first, then with your hand. Remember that you may need a little less or more flour, depending on the consistency of the dough.

Step 6

Step 6
Dust the work surface with flour and lay out the dough. Knead for 5 minutes. The dough will be smooth and pleasant. Wrap the finished dough ball in cling film and put it in the refrigerator for half an hour. During this time, the gluten in the dough will develop well and it will become more elastic.

Step 7

Step 7
Roll out the rested dough into a 40*25 cm rectangle. To prevent the dough from sticking, sprinkle the surface with flour.

Step 8

Step 8
Remove the frozen butter and place it on one edge of the rolled out dough.

Step 9

Step 9
Cover with the other half of the dough.

Step 10

Step 10
Protect the edges.

Step 11

Step 11
Roll out the resulting envelope into a rectangle about 5 mm thick. Try to ensure that the oil inside is evenly distributed. There is no need to press hard so as not to tear the dough.

Step 12

Step 12
Fold the finished rectangle into three folds: edges towards the middle. As in the photo.

Step 13

Step 13
Then cut in half.

Step 14

Step 14
This is what the folded dough should look like. Three folds make 4 layers.

Step 15

Step 15
Wrap the dough in cling film and put it in the refrigerator for an hour. Then take it out and roll it into a rectangle the same size as it was before folding. Fold again three times, put in the cold again. This sequence of operations must be repeated 3 more times. After the final rolling and folding, place the dough in the refrigerator for an hour. After this, you can cook from puff pastry without yeast made at home.

Additional rubrics

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