Flaky Pastry Basic Recipe

Flaky Pastry Basic Recipe


Homemade puff pastry: a recipe for the magicians of the kitchen, to be used to prepare many dishes and sweets made with puff pastry!


For the dough:
300 g Mix B - Bread-Mix
1 pinch/es of salt
180 g water
2 egg yolks
For the beurre manié (kneaded butter):
150 g cold butter, cubed
75 g Mix B - Bread-Mix


For the butter mix:

  • Rub the butter cubes with the flour, until all the flour has been combined.
  • Roll the starter mix into a 10cm long sausage.
  • Wrap in cling film and cool in the fridge for at least 1 hr.

For the pastry:

  • First quickly mix the liquid ingredients, and then incorporate the rest of the ingredients. Knead until they form an even dough.
  • Roll this into a rope and press flat.
  • Wrap in cling film and place in the fridge to chill until the butter mix is thoroughly cold.
  • After this extended resting phase, roll the dough out so it forms a square approximately 8 to 10mm thick.
  • Next, roll out the butter mix into the same square shape and thickness as the dough.
  • Brush off any flour remaining on the dough after it has been rolled out and place the butter mix in the middle.
  • Now fold all sides of the dough towards the middle of the butter mix and gently press them down.
  • Roll the dough out in one direction (be careful: the dough should never be thinner than 8 to 10mm).
  • The layers in the pastry should already be achieved by folding and rolling. The base dough is rolled out together with the butter mix, which then form alternating layers. The first “simple fold” starts the process: before it is rolled out, the dough is folded so that three layers are visible in the block of dough. Imagine that the dough, which has been rolled into a long panel, has 3 sections. The upper section is first folded down to just below the middle. Then the lower section is folded up to just beyond the middle (i.e. over the upper section of the dough). The dough is now rolled out into a long strip again so that the dough block doesn’t get too thick to fold and the surface area doesn’t get too small.
  • The next step is the “double fold”. Here the dough strip is folded so that it has four layers. Imagine the strip of dough in 3 sections again. Fold the top section down to its lower edge. Next fold the bottom section up so that this edge meets the edge of the folded top section (be careful: the lower section must not overlap the upper section!). Then bring the bottom edge of the block up to meet the upper edge so that the entire block is folded in half and roll out again.
  • Wrap the dough in cling film and place in the fridge for at least 20 minutes.
  • Once the dough has chilled, carry out a simple fold, double fold again and place it back in the fridge for another 20 minutes.
  • Now the dough can be rolled out as needed. (Be careful: the dough should always be 8mm thick!)
  • We recommend baking on fan setting at 210°C (220°C top/bottom temperature) and with some steam. Baking time will depend on the size of the item to be baked. However, the color of the pastry is a good indicator of when it is done.
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