Puff pastry dough is quite easy with only 2 ingredients other than water and salt! It needs a little time, but if you make it ahead, you will have the best, tastiest pastry you have ever made. Multiply the recipe and freeze it for convenience next time you need it. When you have made it this way, you will never want to buy it again. This recipe makes the most delicious and popular pastry, for French desserts or savory dishes everyone loves!
But are you afraid to make it? Yes, you are not alone, many people are.
It is so sad to think it is the one pastry most people are afraid to make at home.
Of course everyone is very busy these days and it is far easier to pick up a packet of frozen puff pastry from the supermarket, I have done it myself!
But once in a while, for that special occasion, or just a comforting treat, you can make your own and then you will really see the difference, it's gorgeous.
A puff pastry recipe that is easy to make at home and gives you the lightest puff pastry for your savory and sweet dishes.
🔢Instructions
How To Make The Dough
To begin with make a small amount and see how much this will make for you. You can always increase your ingredients and make as much as you want.
After you have mixed the dough follow these steps:
- Step 1: Roll the dough into a square about 8 inches and place the butter in the center.
- Step 2: Fold the edges of the pastry over the butter. Leave to rest for 10 minutes. Roll to an oblong.
- Step 3: Fold in three then roll again.
- Step 4: Leave the pastry to rest again. If your kitchen is warm, put the pastry in the fridge to rest. This will keep the butter from becoming too soft.
❄️Storage
- It will keep for a few days in the refrigerator, wrapped in cellophane.
- Or, can be put in the freezer until you need it, wrap well in 2 layers of cellophane inside an airtight container.
And there you have your wonderful puff pastry homemade with no additives and it will certainly be a winner with all your family and friends!
✨More French Pastries For You To Try
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Puff Pastry Dough
Equipment
- Rolling Pin
Ingredients
- 8 oz all purpose flour
- 8 oz unsalted butter (slightly softened)
- ¼ teaspoon salt
- ½ cup cold water
Instructions
- Sift the flour and salt into a large baking bowl
- Add the cold water and mix to a rough dough. Wrap it and place in the fridge. Leave to rest for about 30 minutes.
- While you are waiting, take the unsalted butter and soften a little on the counter. Place a large piece of waxed paper or parchment paper on the counter about 12"X6". Chop the butter into 3 piece rectangles. Place them on the paper side by side, then place another piece of the paper of your choice on top.
- With your rolling pin roll the butter out to an 8" flat rectangle. Still in the paper place the butter slab in the fridge.
- When the dough is finished resting, knead the dough by pushing it away with the heals of your hands, then folding it back over, give it a quarter turn and start from the beginning. Continue until the dough is smooth and elastic.
- Roll it out until it is big enough to wrap around the butter slab. Place the butter in the center of the dough and fold the edges over, so the butter is completely hidden.
- Turn this dough butter sandwich over onto a lightly floured board and begin rolling it out to a rectangle shape. This begins the lamination process. Fold the rectangle into thirds and roll out again into a rectangle. Fold into thirds one more time and place in the fridge again for 30 minutes
- Repeat the above another three times and rest the dough in the refrigerator until you need to use it.
- Basically rolling the pastry will distribute the butter throughout it. The butter must be softened just enough to allow you to roll it in the dough. If taken out of the refrigerator for a short time before using it will be just right. Let the creativity begin!
Notes
- It is important not to let your dough become too warm, so the butter remains in little pockets not completely incorporated into the flour.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.