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GO-TO PUFF PASTRY RECIPE

This Homemade Puff Pastry, is so quick and easy and so much better than store bought puff pastry sheets. You will wonder why you didn’t do it sooner! Learn how to make it and use it in all your recipes that call for flaky, buttery pastry.

Course: Breakfast, dessert
Servings: 1 dough
Prep time: 10 mins
Chilling Time: 1 hour
Cuisine: American, Italian, French

INGREDIENTS

  • 1 1/4 cup very cold butter, cut into cubes

  • 1/2 cup very cold water

  • 1/4- 1/2 teaspoon salt

  • 2 cups all-purpose flour


TO MAKE

  1. Add flour and salt to a large bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and mix/"scrunch" the butter and flour mix.

  2. Once mostly absorbed, add the remaining cold butter (cubed) and mix for a few seconds (no more) to combine, then add the cold water. Mix until the dough comes together to form a ball (really important not to over mix/stress the dough). It will appear shaggy, but some pieces should be able to hold together.

  3. On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).

  4. Fold the dough like an envelope (in half, longway) then fold in half again, wrap in plastic and refrigerate for at least 1 hour* SEE NOTE

  5. Let the dough warm up slightly (not too warm- just warm enough to be able to roll out- and use in your recipe!

Notes:
  • If you want super buttery layers of pastry, you can remove the dough from the fridge at the one hour mark, let come to room temp then roll out and re-fold. This helps "laminate" the butter. Then let chill again in the fridge for another hour!

  • You want to bake this dough (however you choose to use it!) at 375F for approx 15-20 minutes or until golden brown.

  • This recipe is great to use for strudels, mini hand pies, savoury appetizers or anything else that calls for puff pastry!



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