AT A GLANCE
All you really need to master fabulously flaky pâte feuilletée, or what we like to call puff pastry, is flour, butter and plenty of time and patience.
|01||Using a food processor, process flour, chopped butter and a pinch of salt until fine crumbs form. Add 250ml iced acidulated water (see note) and process until just coming together. Turn onto a lightly floured surface, knead until smooth, form into a disc, wrap in plastic wrap and refrigerate overnight.|
|02||Roll out pastry on a floured surface to 25cm x 60cm, with short edge facing you.|
|03||Arrange half the butter slices in a single layer over middle third of pastry, then fold down top third of pastry.|
|04||Arrange remaining butter slices over folded pastry, fold up bottom third. Turn anti-clockwise so opening is on the right, then turn over pastry, keeping opening to your right.|
|05||Roll out pastry to 25cm x 60cm with short side facing you, fold down top third, then fold up bottom third. Turn pastry anti-clockwise, turn over and repeat. Cover with plastic wrap, refrigerate until firm (2-3 hours). Repeat four more times, resting in between.|
Note For acidulated water, add juice of half a lemon to 1 cup of water.