Puff Pastry Recipe

French · Pastry · 30 min total

Classic homemade puff pastry with hundreds of flaky layers, perfect for both sweet and savory dishes.

Ingredients

• 2 1/2 cups (300g) all-purpose flour
• 1 1/4 cups (285g) unsalted butter, cold
• 1 teaspoon salt
• 1 cup (240ml) ice water

Instructions

1. Mix flour and salt in a large bowl. Cut 1/4 cup (60g) of the cold butter into small cubes and work into flour with fingertips until it resembles coarse meal. Add ice water and mix until dough just comes together. Wrap in plastic and refrigerate 30 minutes.
2. Place remaining 1 cup (225g) cold butter between two sheets of plastic wrap. Pound with a rolling pin into a 6x6-inch square, about 1/2 inch thick. If butter softens, refrigerate until firm but pliable.
3. On a floured surface, roll dough into a 10x10-inch square. Place butter square diagonally in center, then fold dough corners over butter like an envelope. Pinch edges to seal.
4. Roll dough into a 20x8-inch rectangle. Fold into thirds like a business letter (bottom third up, top third down). This is one turn. Wrap and refrigerate 30 minutes.
5. Repeat rolling and folding (turns) for a total of 6 turns, chilling 30 minutes between each turn. If dough becomes too soft, chill longer.
6. After final turn, wrap dough and refrigerate at least 1 hour before using. Dough can be refrigerated up to 3 days or frozen up to 3 months.

Tips

• Keep butter and dough cold at all times; if butter breaks through, chill immediately.
• For best rise, use within 2 days and bake at high heat (400°F/200°C).
• Unbaked dough can be frozen; thaw overnight in refrigerator before using.

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