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Recipe : Puff Pastry Sheet


Recipe: Puff Pastry sheet 

For some of you finding puff pastry sheets in your grocery store is easy. Whom for not, the recipe is here. So, try puffs , sweet & buttery croissant with this pastry sheet at home.
Rich's 10" x 15" Frozen Puff Pastry Sheets - 20/Case
Pastry sheet

Ingredients for the dough:
2 cups All Purpose Flour
2 tablespoons All Purpose Flour, for dusting
250 grams Butter (unsalted)
1/4 cup Chilled water

Method
  • To begin with Potato Puff Pastry, In a mixing bowl sieve all-purpose flour with 1/4 teaspoon salt, white vinegar or lime juice and mix everything well.
  • Add 60 grams of unsalted butter and mash with your hands. Mix all the ingredients by rubbing between your palms.
  • Now add cold water, little at a time to make a dough. Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.
  • Transfer the dough in a plastic or cling wrap and refrigerate it for about 20 minutes.
  • Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx. 12 inch wide & 14 inch long). Refrigerate it for 20 minutes.
  • Take out dough from refrigerator and lightly dust working surface with all purpose flour and roll dough into a sheet. Place butter sheet in the center of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet.
  • Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all purpose flour and roll the sheet again.
  • Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other (brush off the extra flour).
  • Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes.
  • Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on the working station, place the sheet and roll it again. Brush off any extra all purpose flour using a brush.
  • Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other. Cover it with cling wrap and refrigerate it for 20 minutes. Repeat this step 3 more times.
So,Your pastry sheet is ready for baking. If you like this recipe,  please share your comments with me.
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