Mastering Reverse Puff Pastry: A Deliciously Flaky Recipe for Bakers
Reverse Puff Pastry
An easy recipe for reverse puff pastry
Ingredients
- 300 grams plain flour
- 150 mls cold water
- 5 grams salt
Next
- 300 grams butter cubed and chilled
- 100 grams plain flour
Instructions
- Mix these together to form a ball, then pat out to rough rectangle about 2cm thick. Wrap in cling wrap and refrigerate overnight if possible.300 grams plain flour, 5 grams salt, 150 mls cold water
Next part
- Place flour on work surface and the add butter. Mix with fingers till the mix comes together. Pat out to rectangle about 1cm thick, wrap in cling wrap and refrigerate, again overnight if possible.300 grams butter, 100 grams plain flour
Next Day
- Rollout butter piece to long strip about 15 cm wide. Then roll pastry part to same width but half the length. Place pastry in the middle part of the butter and fold top end of the butter over the pastry, then fold bottom over, don not make the two folded over sections touch, leave a gap of about 2cm. Then take bottom section and fold to top like a book fold, cover with cling wrap and chill about1 hr.After an hour take out, roll to long strip again about 20 cm wide. Fold top to middle, fold bottom to middle, leave 2cm gap again, the fold bottom over the top, book fold again. Chill 1 hour.Final roll, roll pastry to strip again but this time only fold top 1/3 section down, then fold bottom section over it, so only 3 layers instead of 4, chill again about 1 hour, then pastry is ready to use.This pastry is quicker than the normal puff pastry, not as many folds and is more crunchy and will melt in your mouth.