Puff Pastry

How to make it

1. 1

   Wash the butter in cold water; place it in a clean cloth.

2. 2

   Quickly mix 1/3 of the butter with the sifted flour; once it is crumbly, add the water and vinegar until it forms a firm dough, and let it rest for 1/4 hour.

3. 3

   Roll it out thinly, fold it in three like a napkin and let it rest for 5 minutes; repeat this 3 times, adding 1/4 of the butter each time. Spread the butter over the sheet as on an ordinary slice of bread and butter. The dough must be worked in a cold place.

4. 4

   After the last of the butter has been worked in, the dough must rest for 20 minutes, and it should be ice-cold when placed on the baking sheet.

5. 5

   How thick the dough should be rolled depends on what it is to be used for, but it should never be less than 1 cm if you want it to be "leafy".

6. 6

   Do not grease the baking sheet and do not open the oven for 10 minutes. During baking, puff pastry must have strong heat, especially bottom heat.

7. 7

   Puff pastry may well be made several days before you intend to use it, but it must then be kept cold, wrapped in a baking cloth.