Triple Crispy Puff Pastries

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Ingredients:

For the Dough:

  • 250 g bread flour
  • 50 g unsalted butter (room temperature, for the dough)
  • 3 g salt (1 tsp)
  • 10 g sugar (1 tbsp)
  • 120 ml cold water
  • 120 g unsalted butter (softened but not melted, for spreading)

For the Filling:

  • Strawberry jam
  • Chocolate jam

Before Baking:

  • Egg Wash: 2 tbsp eggs + 2 tbsp milk (for brushing)

Table of Contents

Step-by-Step Instructions

Step 1: Prepare the Dough

  1. Combine Dry Ingredients: In a mixing bowl, mix 250 g bread flour, 50 g unsalted butter, 3 g salt, and 10 g sugar until well combined.
  2. Add Water: Gradually stir in 120 ml cold water until the dough comes together.
  3. Knead the Dough: Transfer to a clean surface and knead for about 5-7 minutes until smooth and elastic. The dough should stretch slightly without tearing.
  4. Rest the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.

Step 2: Prepare the Butter for Laminating

  1. Flatten the Butter: Place 120 g unsalted butter between two sheets of parchment paper and roll it into a thin rectangle (about ¼ inch thick).
  2. Chill the Butter: Refrigerate the flattened butter until firm but still pliable.

Step 3: Laminate the Dough

  1. Roll Out the Dough: Remove the dough from the fridge and roll it into a rectangle that’s twice the size of the butter sheet.
  2. Encapsulate the Butter: Place the chilled butter in the center of the dough and fold the dough over to completely enclose the butter.
  3. Roll and Fold: Roll the dough into a larger rectangle, then fold it into thirds (like a letter). Wrap in plastic and chill for 30 minutes.
  4. Repeat: Roll and fold the dough two more times, chilling for 30 minutes between each fold to create layers.

Step 4: Assemble the Pastries

  1. Preheat Oven: Set your oven to 200°C (390°F).
  2. Roll Out the Dough: After the final chill, roll out the laminated dough into a rectangle about ¼ inch thick.
  3. Cut the Dough: Cut into rectangles or squares as desired.
  4. Add Filling: Place a small amount of strawberry and chocolate jam in the center of each piece. Avoid overfilling to prevent leaks.
  5. Seal the Pastries: Fold the dough over the filling and crimp the edges with a fork to seal.

Step 5: Prepare for Baking

  1. Prepare Egg Wash: Whisk together 2 tablespoons of eggs and 2 tablespoons of milk.
  2. Brush with Egg Wash: Generously brush the tops of the pastries with the egg wash for a golden crust.

Step 6: Bake the Pastries

  1. Bake: Arrange the pastries on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden and crispy.
  2. Cool Slightly: Let them cool on the baking sheet for a few minutes before serving.

Step 7: Serve

  • Enjoy: Serve warm for the best flaky texture and sweet filling. They’re best enjoyed fresh but can be stored for later.

Cooking Tips

  • Temperature Control: Keep butter cold but pliable to maintain layers. If too soft, it will absorb into the dough; if too hard, it may break.
  • Filling Variations: Try custard, Nutella, or fruit preserves as filling options.
  • Chill Between Folds: Essential for creating the flaky layers in puff pastry.

Nutritional Facts (Per Serving, Approximate)

  • Calories: 250 kcal
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Carbohydrates: 25 g
  • Sugar: 5 g
  • Protein: 4 g
  • Fiber: 1 g
  • Cholesterol: 70 mg
  • Sodium: 200 mg

Enjoy your crispy puff pastries! 🥐✨

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