- 1 ¼ cups all-purpose flour
- 10 tablespoon butter, chilled salted or unsalted (add 1/4 tsp salt if unsalted)
- ⅓ cup ice-cold water
Put some water and ice in a small bowl or cup to get the water nice and chilled before using.
Place the flour in a mixing bowl. Use your cheese grater and grate your chilled butter into the bowl with the flour.
Use a pastry cutter to combine flour and butter into a crumble.
Measure the chilled water and add it to the flour mixture. Stir to combine as best as possible. Use your hands to form a dough ball. You should see bits of butter, which is what you want.
Place the dough ball onto a lightly floured surface and pat it into a rectangle shape using your hands. Using a rolling pin, roll the dough into a flat rectangle.
Fold the dough into thirds, rotate sideways, roll it out into a rectangle again and repeat 5 or 6 more times.
Place the dough in a ziplock bag and refrigerate for at least 1 hour before using. Once chilled, use your dough for whatever recipe you are making.
- The pastry has to chill for an hour before you use it so plan ahead.
- Puff pastry dough freezes really well. Wrap it tightly in plastic wrap and store in an airtight container or ziplock bag in the freezer for up to 2 weeks. Thaw it in the fridge overnight before using it.
- If you don't have a pastry cutter, you can also use a fork.
- Grating butter is a neat trick to help with cutting in the butter quickly and easily.
- You can freeze the puff pastry for up to 6 months. Thaw in the fridge overnight before using.
Serving: 1serving | Calories: 159kcal | Carbohydrates: 11.9g | Protein: 1.7g | Fat: 11.7g | Saturated Fat: 7.3g | Cholesterol: 31mg | Sodium: 82mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.1g | Calcium: 6mg | Iron: 1mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.