Homemade Puff Pastry Recipe
User Reviews
5
Homemade Puff Pastry Recipe
Description
The Homemade Puff Pastry Recipe begins by mixing flour with softened butter, then combining with salted cold water to form a dough. The dough is chilled to improve workability. Separately, more butter is whipped until smooth and then incorporated by rolling and folding the dough into layers. This lamination creates the iconic flaky texture.
The dough is rolled into a long rectangle and chilled, ready to be cut and used for various pastries, tarts, or pies requiring puff pastry. The resulting crust will have a delicate crispness and layers that rise attractively during baking.
Make-ahead tips include preparing the dough up to two days in advance and storing it wrapped in parchment and plastic in the refrigerator or freezer. Using bread flour is an option with slight adjustments in hydration. It is important not to confuse puff pastry with phyllo dough, which is thinner and handled differently.
Ingredients
- 3 1/3 cup all-purpose flour + ½ cup
- ½ unsalted butter 1 stick softened plus 4 sticks cold
- 1 teaspoon salt sea salt
- 1 2/3 cup water cold
Instructions
- Combine the 3 1/3 cups of flour with the ½ stick of butter in a standing mixer bowl with the paddle attachment. Whip on low speed for 5 minutes until combined. The butter should be cut completely into the flour.
- Next, add the salt into the water and dissolve by whisking together and slowly pour the salted water into the flour-butter mixture just until mixed on low speed.
- Transfer the dough to a sheet of parchment paper and place it into the refrigerator for 20 minutes to be easy to work with. The dough will be very sticky coming straight out of the mixing bowl.
- Add the remaining 4 sticks of butter and ½ cup of flour to a standing mixer bowl.
- With the paddle attachment, whip the mixture on low speed for 5 minutes or until smooth. Do not over mix as you do not want the butter to get too hot or else it will be difficult to roll out.
- Place the chilled dough onto a floured surface and dust the top of the dough with flour. Roll it out until it is a long rectangle, about 12” x 24”
- On another part of your clean surface dusted with flour, add the whipped butter and dust the top with flour. Roll out the butter to 2/3 the size of the dough.
- Place the butter on the left side of the dough. Fold right to left placing the dough over the butter. Then left over right, covering everything.
- Turn the folded dough 90°. Roll it out to the original size of 12” by 24”.
- Fold the right and left to the center so that they are touching. Next, fold left over right and chill for 20 minutes, wrapped in parchment paper.
- Repeat the process at least one more time and up to 7 more times by folding the left and right sides to the center and then folding again in half. You can repeat this process twice before it needs to be chilled for 20 minutes.
- Store or use the puff pastry dough.
Notes
- You can prepare this puff pastry dough up to 2 days in advance and store it tightly wrapped in the refrigerator for 5 to 7 days.
- The dough freezes well for up to 6 months when wrapped in parchment and plastic wrap; thaw in the refrigerator before use.
- Using bread flour requires increasing the water by 3% to 5% for proper hydration.
- Puff pastry differs from phyllo dough in preparation and texture; this recipe yields puff pastry layers.
- An alternative dough option is shortcrust pastry if preferred.
User Reviews
Overall Rating
5
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