PUFF PASTRY

Preparation Method :

• Sift the flour and salt into a clean bowl. Gently rub in 50 grams of the butter.
• Add the lemon juice and a little cold water to make smooth dough.
• Shape the remaining butter into a rectangle on a sheet of greaseproof paper.
• Roll out the dough Carefully on a lightly floured surface to make a strip little wider than the butter and twice the length.
• Place the butter on half of the pastry and gently fold it over the other half, press the edges with the floured rolling pin.
• Leave the pastry in a cool place for 20 minutes to let the butter harden.
• Roll out the pastry on a lightly floured surface.
• Fold the bottom third up and the top third down, press the edges together with the rolling pin.
• Then turn the pastry so the folded edges are on the left and right of you.
• Roll and fold it again, cover and leave in a cool place for 15-20 minutes.
• Repeat this process of folding and rolling out six times.
• The pastry is now ready to use.