Puff Pastry
Light, flaky laminated dough with buttery layers, perfect for sweet and savory recipes.
Puff pastry is made by laminating dough and butter to create dozens of thin layers that bake into a crisp, airy texture.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Water - 300 ml
- Flour - 500 g
- Butter - 400 g
- Salt - 10 g
Directions
Step 1
In a bowl, whisk together 500 g flour and 10 g salt.
Step 2
Slowly add 300 ml cold water, stirring until just combined; knead briefly into a smooth dough.
Step 3
Shape into a disc, wrap in plastic and chill 30 minutes.
Step 4
On a lightly floured surface, roll dough into a 30×30 cm square.
Step 5
Place a 20×20 cm block of 400 g cold butter in the center; fold the dough corners over to enclose completely.
Step 6
Roll out to 40×40 cm, then perform a “letter fold” (fold one third over center, then fold the opposite third over).
Step 7
Wrap and chill 30 minutes; repeat roll-and-fold three more times, chilling between each turn.
Step 8
After final rest, roll to desired thickness and use immediately or freeze.
Cook's Notes
Keep dough and butter cold throughout to maintain distinct layers; work quickly and chill between folds.