Puff Pastry

My puff pastry is flaky and buttery heaven! Often in stores puff pastry is quite soggy, it doesn’t match the crispiness of a homemade puff pastry. Laminating and folding the dough is a timely process but worth it, because after baked all of the layers are visible. I used this recipe for mille feuille and this is perfect to use if you’re looking for a quick puff pastry. I find this takes half a day, which is still quicker compared to other recipes. Since this dessert is so crunchy and airy, sometimes I feel like I am eating many tiny thin miniscule layers of the pastry together. This recipe will whip up faster with a food processor but if one is not available you’ll get the same results by grating frozen butter. Traditionally, the pastry is made by folding two layers; a butter and flour/butter layer. My recipe only calls for one layer but the lamination is still distinctive.

Ingredients

• 2 1⁄4 cup flour
• 14 tbsp of grated cold unsalted butter
• 8-9 tbsp of water
• 1⁄2 tbsp fresh lemon juice
• Pinch of salt
• 1 tsp granulated sugar

Puff Pastry

1. Whisk flour, salt, and sugar together
2. Place the cold grated butter and use hook attachment (knife if mixer is not accessible)
3. Pour in the water and lemon juice by tablespoon-till the flour is all combined
4. Refrigerate an hour

Lamination

1. Take out of fridge and dust pastry mat with flour
2. Roll into large rectangle, fold one side to the middle, fold the other side to the end
3. Roll into large rectangle again and repeat process 3 more times
4. Refrigerate for at least 35 minutes then roll and repeat the rolling process
5. You want to refrigerate, roll, and laminate 5 times for distinct layers
6. Follow baking instructions according to recipe