Updated: Jul 21
Don't ask em how this makes such wonderful layers, its just like magic to me.
But you will love how easy it is to make and how wonderful and buttery it is to taste.
Well anything with this much butter in it is going to buttery and gorgeous I guess. Enjoy !
Prep Time - 8 minutes (once your machine is set up that is)
Chill Time - 1 Hr to overnight - Use as you need it form the fridge
260 gms Butter right out of the fridge
120 gms cold water - Refrigerated preferably but no essential
1/4 tsp salt
260 gms Plain Flour or Pastry flour - both work fine
1 - With your processor fitted with the metal blade add the flour salt and half the butter - Butter cut into 1.5cm cubes. Pulse the blades 12 times or so until you see the flour is no longer loose and dry.
2- Add the remaining butter and the Cold water and Pulse a few more times to combine. 5 - 6 pulses should do it.
It will have many visible pieces of butter - don't worry thats how it should be.
3- Flour your surface and plop pastry out onto the bench - knead lightly about 10 times or so. I was not fussy and just gave it a good mix and mend for 20 seconds or so.
4- Shape into a round disc, wrap in plastic wrap and place in fridge.
Voila ! Puff pastry ready to go.
Use as needed for pies desserts or pastries.