A Very Good Puff Pastry

Ingredients

• 500 gFlour
• 500 gButter
• 300 mlWater
• 30 mlBrandy
• 2 pcsEgg
• 5 gSalt

Instructions

1. 1

   Preparation

   • Cut the cold butter into slabs about 0.5–1 cm thick and chill at least 30 minutes.
   • Put the flour in a large bowl and mix in the salt. Make a well in the center.
   • Beat one egg (for the dough). Have cold water and the brandy ready.
2. 2

   Make the dough

   • Pour the beaten egg, cold water and brandy into the flour well. Mix with a knife or spatula until a rough dough forms.
   • Knead briefly by hand into a smooth, elastic ball — not too stiff and not sticky. Do not overwork.
   • Shape the dough into a flat disc, wrap and chill 30 minutes.
3. 3

   Incorporate butter and laminate

   • Roll the chilled dough into a rectangle about a finger thick.
   • Place the cold butter slabs in the center, fold the dough over the butter from both sides and then top and bottom so the butter is fully enclosed (letter fold).
   • Roll out once, use only a little flour for dusting. Remove excess flour, fold, and chill 30 minutes.
   • Repeat the rolling/folding a total of four times, chilling 30 minutes between turns.
4. 4

   Shape and bake

   • Before the fourth roll, cut off a small piece (about 1/6) and set aside for the rim. Roll out the large piece thinly.
   • Cut a circle with a bowl or tart ring, brush off excess flour, fold crosswise to transfer to the baking tin and carefully place it in.
   • If desired, attach the rolled strip as a rim. Brush the rim with beaten egg (or water) to seal and give shine.
   • Bake in a preheated oven at 200 °C (180 °C fan) for about 25–30 minutes until puffed and golden.
   • Cool briefly and fill or use as desired.