Easy Puff Pastry from Scratch : Foolproof Recipe for Golden Layers
Made from scratch, this flaky, buttery puff pastry is perfect for savory and sweet meals.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp salt
- 1 cup (225g) unsalted butter (cold, cut into cubes)
- 2/3 cup (160ml) cold water
- Extra flour for dusting
Instructions
Step 1: Make the Dough
- Combine the flour and salt in a large bowl. Lightly dust with flour after adding the butter cubes (leave some butter pieces in place for flakiness). Add cold water little by little and stir just until a dough forms. Avoid working too much. Form into a rough rectangle, cover with plastic wrap, and chill for half an hour.
Step 2: First Roll & Fold
- Roll the dough into a 12-by-6-inch rectangle on a board dusted with flour. Like a letter, fold into thirds, top third down, bottom third up.Roll out to the same size after rotating 90 degrees. Roll and fold five or six times, letting it cold for half an hour in between each fold.
Step 3: Final Chill
- Before using, make sure the dough is properly wrapped and chilled for at least one hour. For up to a month, it can be frozen.
Notes
- For flaky layers, cold butter and resting time are essential.
- Avoid letting the butter melt into the dough or overmixing.