NIGELLA LAWSON'S PROCESSOR PUFF PASTRY

 

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Ingredients

  • 250g strong white flour
  • A pinch of salt
  • 250g cold unsalted butter, cut into 5mm slices
  • A squeeze of lemon juice
  • 5-6 tablespoons iced water

Directions

  • Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
  • Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
  • Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
  • Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax.
  • When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.

Notes

This recipe is from Nigella Lawson's "How to be a domestic goddess". Read more about it on my food blog - Kitchen Wenchhttp://www.insanitytheory.net/kitchenwench/2007/06/18/fairly-flaky-surely-sweet-these-treats-are-good-to-eat/

Categories: Dough/Crust 

Author Credit: Nigella Lawson

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