PUFF PASTRY
INGREDIENTS:
BUTTER DOUGH:
- 100g Pernerka Fine White Spelt flour
- 250g unsalted butter
WATER DOUGH:
- 250g Pernerka Plain White flour
- 1 egg yolk
- 120ml water
- 1 tbsp vinegar
- 1 tsp salt
- 1 tbsp rum
- 1 tbsp oil
TIPS AND TRICKS:
You can wrap the puff pastry and keep it in the fridge for about a week. You can also freeze it, in which case it will last for a good few months. If you do decide to freeze it, make sure it is stored correctly as it cannot come into direct contact with frost.
INSTRUCTIONS:
1) First, prepare the butter dough. Bring the flour and the butter together into a dough, make sure you don’t over-knead it; cover in cling film and chill in the fridge.
2) The water dough is best prepared in a stand mixer. Put all the ingredients in the stand mixer bowl, attach the dough hook and knead to a dough for about five minutes. Place the dough into a clean bowl, cover and chill in the fridge.
3) After an hour, remove both the butter and the water dough from the fridge and roll them out. Place the butter dough in between two parchment sheets and roll into a rectangle. Repeat with the water dough.
4) Place the rolled butter dough on top of the rolled water dough and fold. Bring the left side of the dough to the middle then fold the right side of the dough over the left side (it will look like a closed book).
5) Cover the folded dough in some cling film and place in the fridge for 30 minutes. Repeat the process two more times.
6) You can work use the prepared puff pastry straight away, but it’s best to keep it in the fridge overnight.