Homemade puff pastry requires a bit of commitment, but when time is on your side it's well worthwhile. This recipe makes quite a large quantity, but the raw pastry freezes very well and is a great stand-by to have on hand. Be sure to dust off any excess flour during the rolling and folding process because it toughens the pastry, and don't skimp on resting time between turns. If you're short on time, Carême all-butter puff pastry makes a fine substitute.
Note This recipe makes about 1kg puff pastry. For acidulated water, add the juice of half a lemon to 1 cup of water.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×