Semi-puff pastry – Régal

Ingredients:

• 750g all-purpose flour
• 400g unsalted butter, softened
• 300ml ice cold water
• 2 tsp salt

Directions:

1. In a large mixing bowl, sift the flour and salt together.
2. Cut in the butter using a pastry cutter or fork until it’s in small pieces.
3. Add the water gradually and mix until a dough forms, being careful not to overmix.
4. On a floured surface, knead the dough for 2-3 minutes until it forms a smooth ball.
5. Roll out the dough into a rectangle about 1/2-inch thick
6. Fold the dough into 3 equal parts, then cover with plastic wrap or a cloth.
7. Chill in the refrigerator for about 30 minutes.
8. Remove the dough from the fridge and roll it out again into a rectangle. Repeat the folding process twice.
9. Wrap the dough and chill for another 30 minutes.
10. Repeat steps 7-9 twice more, then chill for another 30 minutes before using.
11. Roll out and cut the dough to desired shape and size.
12. Bake for 12-15 minutes at 200°C or until golden brown.

Serving Suggestions:

Semi-puff pastry is a versatile pastry that can be used for a variety of sweet or savory dishes. It can be filled with cheese, vegetables or meat for a savory dish or with whip cream, fruits or chocolate for a sweet dish. It can also be used as a base for tarts or pies.

Verdict:

With its flaky and buttery layers, semi-puff pastry is perfect for any pastry-loving individual. The time and effort spent making it are definitely worth the end result. The pastry can be made ahead of time and kept in the freezer for later use.