Puffed pastry is a light and flaky dough that creates an impressive texture and elevation in both sweet and savory dishes. Its versatility allows it to be used for everything from delicate pastries and tarts to hearty pot pies and appetizers, making it a staple in many kitchens.
Ingredients
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup unsalted butter, chilled and cut into small cubes
* 1/4 cup cold water
* Optional: egg wash (1 egg beaten with 1 tablespoon water)
Instructions
1. In a large bowl, combine the flour and salt. Add the chilled butter, using a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Gradually add the cold water, mixing until the dough comes together. Turn it out onto a lightly floured surface and shape it into a rectangle.
3. Roll the dough out to about 1/2 inch thick, then fold it into thirds like a letter. Turn the dough 90 degrees and roll it out again, repeating the folding process 3-4 times to create layers.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
5. Once chilled, roll out the puffed pastry for your desired recipe, using it to create tarts, pastries, or savory dishes. If desired, brush with egg wash before baking for a golden finish.
Aprile's Kitchen 