- Cook Time: 3 hour
- Persons: 4
- Difficulty: Easy
- 2 1/3 cups (305 grams) all-purpose flour
- 1 teaspoon (3 grams) dry malt (diastatic) powder Available on Amazon
- 1 1/2 teaspoons (6 grams) kosher salt
- 1 cup (225 grams) cold unsalted butter, cut into 1 inch (2.5 cm) cubes
- 1/2 teaspoon (3 grams) freshly squeezed lemon juice
- 1/2 cup (120 ml/grams) ice cold water
- In the bowl of your electric stand mixer, fitted with the paddle attachment, beat to combine the flour, malt powder, and salt. Add the cold cubes of butter and beat, on low speed, until the butter is about marble size and the mixture is grainy (about 1-2 minutes).
- Add the lemon juice and most of the water and beat, on low speed, until the flour is moistened and the dough is shaggy and barely holds together (you do not want a ball of dough). Add more water if needed. (The finished dough will feel dry and will barely hold together when pinched.)
- Lamination: Transfer to a lightly floured surface, sprinkle the top of the dough lightly with flour. With a floured rolling pin roll the dough vertically until the length is three times the width . Apply even pressure when rolling the dough and lift the dough frequently as you roll so the dough doesn’t stick to your counter. Flour as necessary. Roll end to end, not side to side, making sure the dough is of even thickness.
- When it’s at the correct length and width, fold the dough lengthwise into thirds, like you’re folding a letter. Make sure the edges of the dough are straight and even. You now have your first turn. Gently wrap the dough in plastic wrap and refrigerate until firm (about 30 to 60 minutes).
- Second Turn: Place the chilled dough on a lightly floured surface so the folded edge is on your left . Repeat the process of rolling your dough to 18 x 6 inches (45 x 15 cm) and fold the dough again into thirds. This is now your second turn. Gently wrap the dough in plastic wrap and refrigerate until firm (about 30 – 60 minutes).
- Third and Fourth Turn: Take the chilled dough and repeat the rolling and folding into thirds, two more times. Chill the dough about 30 to 60 minutes between turns. This is your third and fourth turn.
- After the fourth turn check the dough. If there are visible streaks of butter then you will need to do a fifth turn. The dough is properly laminated when there are no visible streaks of butter and the dough is nice and smooth. At this point the puff pastry needs to be chilled several hours before using. Well wrapped, the puff pastry can be stored in the refrigerator for up to 3 days or frozen for about 3 months.
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