desserts
Yeast-free puff pastry
Ingredients
All-purpose flour
500 g
Cold butter
350 g
Salt
10 g
Lemon juice or vinegar
5 g
Method of preparation
- Cut the butter into small 1×1 cm cubes.
- Place in the freezer for 10–15 minutes so that the butter becomes very cold, but not rock-hard.
- Pour the flour and salt into a bowl and mix.
- Add the chilled butter pieces.
- Cut the butter with the flour with a knife or spatula, without grinding it into crumbs. You should end up with a mixture containing distinct pieces of butter about 0.5–1 cm in size. These are what will create the layers when baked.
- Pour in cold water in small portions and gather the dough into a ball. Important: do not knead for too long. Just until the ingredients are combined.
- Shape the dough into a rectangle and wrap it in plastic wrap.
- Chill for 30–40 minutes at 4 °C.
- On a floured surface, carefully roll out the dough into a rectangle 8–10 mm thick.
- Fold it into thirds (like a letter).
- Rotate it 90°, then roll it out again.
- Repeat the folding process.
- Chill for another 30 minutes.
- Roll out to the desired thickness before use.
- Baking: set oven temperature: 200–210 °C.
- Set mode to top/bottom heat or low convection.
- Bake small pastry for 15–20 minutes. Bake large pastry for 30–40 minutes.
Yeast-free puff pastry
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