Puff Pastry
User Reviews
4.9
Puff Pastry
Description
This puff pastry recipe begins by chilling butter, then grating it into a mix of flour, sugar, and kosher salt. Water is gradually added to bring the dough together into a loosely cohesive mass that is gently kneaded, shaped, and chilled. The dough is rolled out and folded multiple times with resting periods to develop layers without melting the butter.
Maintaining a cool temperature throughout the process is critical to prevent the butter from blending into the dough, which would reduce flakiness. If the dough becomes too warm or rubbery, refrigeration resting is recommended to restore proper consistency. The dough can be chilled from 2 hours to 2 days or frozen for later use, with thawing recommended in the refrigerator to avoid cracking.
Minimal flour use during rolling is important to avoid toughening the dough and to preserve the delicate layering that creates puff pastry’s characteristic flaky texture. Grated butter expedites layering and reduces risk of tearing during rolling compared to cubed butter.
Ingredients
- 1 cup butter cold (227g, unsalted
- 2 cups all-purpose flour (240g)
- 1 Tbsp sugar (12g)
- 1/2 tsp kosher salt (2g)
- 8-10 Tbsp water 120-150 mL, cold
Instructions
- Place butter in the freezer for 10 minutes.
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Grate the frozen butter into the flour. (Dice the remaining end of butter that you can’t grate.) Toss the butter into the flour mixture with your hands until well coated.
- Drizzle 6 tablespoons of water over the mixture and fold the mixture together until it clumps together. Continue adding water a tablespoon at a time until a loose and crumble dough forms. (It should hold when squeezed.)
- Gently knead the dough a few times in the bowl until a cohesive mass is formed. Shape into a ½-inch thick square and wrap tightly in plastic wrap. Chill for 1 hour.
- On a lightly floured surface, roll the chilled dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a letter. Turn 90 degrees. Repeat rolling, folding, and rotating 3 more times.
- Fold back into thirds, wrap tightly, then chill for at least 2 hours or up to 2 days, or placed in a freezer bag and freeze for up to 2 months.
Notes
- Grating frozen butter accelerates lamination and reduces dough tearing compared to cubed butter.
- If dough warms excessively during rolling, chill it in the refrigerator to maintain proper texture.
- Refrigerate or freeze completed dough; thaw frozen dough in the fridge to avoid cracking.
- Use minimal flour when rolling out dough to prevent toughness and ensure good layer adhesion.
- Pre-chilling the mixing bowl can help keep dough cool during mixing and kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 2g | 100% |
| Cholesterol | 122mg | 41% |
| Sodium | 298mg | 12% |
| Potassium | 81mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1418IU | 28% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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