In the world of pastry, puff pastry is one of the most important recipes. This is very good for mass producing and making various recipes.

If you don’t know it, let me tell you that you have already tried it and even several times. Since croissants, bills, cakes, etc. are made with this dough.

Although it may seem difficult, it is quite the opposite. Once you practice the recipe 2 or 3 times, it is very easy to make and you would even be ready to make other types of puff pastry.

For this homemade puff pastry we will need:

Ingredients

250 gr. of flour 0000

150 ml. of water

5 gr. Salt (fine)

200 gr. unsalted butter

Paper Film c/n

Butter or Non-Stick Paper c/n

Preparation

To start, we grab a bowl and put the flour together with the salt. We make a well in the center and add the very cold water.

We mix and when it is about to form a dough, we throw the entire contents of the bowl on the table, and we begin to knead.

Once the dough is very smooth and homogeneous, we make it into a bun and wrap it with plastic wrap. We put it in the refrigerator for about 30 minutes.

Meanwhile, we need to put the butter between 2 non-stick papers. It has to be right in the center and we flatten it with a few small taps.

Then we fold the sides of the paper, trying to form a rectangle. When it is well closed, we stretch the butter enough until we have a perfect rectangle and we reserve it by taking it to the refrigerator.

We take the dough out of the refrigerator and put it on the table, flour it well and stretch it into a rectangle (as even as possible).

We put the butter on one side of the dough and fold the dough, completely covering the butter (trying to seal the sides so it doesn’t come out).

We stretch it to make a rectangle approximately 1 cm thick and mentally divide it into three thirds, folding the ends towards the center (one at a time).

We wrap this dough (also known as Pastón) in plastic wrap and send it to the refrigerator for about 20 to 30 minutes.

We are going to take the dough out of the refrigerator and stretch and fold it again as we did before, we send the dough to the refrigerator for 15 minutes. We repeat this procedure at least 6 times.

When you are making the last fold (of the 6) we let it rest in the refrigerator for at least 1 hour. And you would have your puff pastry ready.

With this dough you can now make some croissants or invoices to accompany breakfast or snack and enjoy it with family or friends.

Tricks and tips

At first it can be a bit confusing and some things get mixed up. But when you prepare it at least 2 times, you will understand it better.

To have the perfect puff pastry, pay attention to the tips that I am going to give you:

• Always work with very cold water and butter, the most important thing about this dough is the cold and it is recommended to make it in winter since in summer the butter can come out everywhere.
• When you are rolling it out with the butter inside, try to put enough flour on the table so that it doesn’t stick (if it sticks you can lose the layers and ruin the entire dough).
• When you finish stretching and are making the folds, remove the excess flour (otherwise it will not be folded well).
• After making this dough several times, you can try making it with beef or pork fat. With these fats you will get the best salty croissants in the world.
• Whatever you are going to make (be it croissants, bills, squares, etc.), the oven has to be from 180ºC to 200ºC, no more and no less.