Puff Pastry Dough (Bladerdeeg)

Bladerdeeg, known in English as "Puff Pastry", and in French as "Mille Feuilles" is the basis for all kinds of festive baking.

Ingredients

• 500g flour
• 100g butter for dough
• 10g salt
• 275g cold water
• 350g butter for layering

(yield abt 1kg bladerdeeg)

Procedure

• Cut 100g butter into small chunks
• Mix all ingredients except 350g butter in a bowl
  • Using an electric handmixer with dough hooks
  • Mix quickly, and not too long, or the dough will become tough instead of flaky
• Knead briefly to ensure everything is mixed
• Roll out to about 20cm square
• Place 350g butter in centre of dough
• Fold over edges of dough to envelop the butter
• Roll out to 20cm square
• Let the dough package relax in the fridge about 30m

• Roll out to 20cm by 80cm
• Fold over into quarters (back to 20cm square)
• Rotate dough 1/4 turn
• Repeat (Roll, Fold, Rotate)
  • This produces 4x4 = 16 layers
• Let the dough package relax in the fridge for an hour

• Repeat the above steps two more times
  • This produces 16x16x16 = 4096 layers

Based on the instructions from Cees Holtkamp on YouTube:

YouTube: Cees Holtkamp: Bladerdeeg