Matthews Cotswold Flour Puff Pastry Recipe


Puff Pastry


  • Place the flour and salt in a large bowl and whisk to combine.
  • Cut the cold butter into 0.5cm slices and add to the flour mixture.
  • Pour cold water on the dough and stir until a thick dough forms.
  • Gather the dough into a ball, flatten it into a disk-shape, and wrap in cling film.
  • Let the dough chill for 1 hour in the fridge or 20 to 30 minutes in the freezer.
  • Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
  • Fold the dough in thirds.
  • Turn 90 degrees, roll and fold again.
  • Repeat about 2 to 4 times, wrap the dough in cling film, and chill for 2 hours or overnight.

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