About this recipe:Traditional puff pastry takes a long time to make and master but this speedier version works just as well!
200g cake flour
500g bread flour
1 1/2 teaspoons salt
4 tablespoons caster sugar
275g cold butter, cut into tablespoon-sized pieces
300ml cold water
1 1/2 teaspoons lemon juice
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Method Prep:2hr › Ready in:2hr
In a large bowl, mix the cake flour, bread flour, salt and caster sugar together. Stir in the pieces of butter so that each one is completely covered in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients. Gather the pastry dough into a ball.
On a lightly floured surface, roll the pastry out into a rectangle about 1.2cm thick. Keep the edges as square as possible. It might not look too good, but don't worry, it will shape up as you continue. Fold the pastry into thirds; wrap in clingfilm and place in the fridge for at least 30 minutes.
Place the pastry on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the pastry is still cold and manageable, rotate and roll again, then fold into thirds, or put it back in the fridge and continue in 30 minutes. Finish by rolling the pastry out to the size of a baking tray. Place on a lightly floured baking tray and wrap in clingfilm. Chill it in the fridge for at least 30 minutes before using.
To use, roll out pastry to 1/2cm thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry.