Classic Puff Pastry - 2-Day Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with similar fat content.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content while cake flour is often cheaper.

Measure out all ingredients using a digital scale for accuracy.

Use 60 grams of soft but not melted unsalted butter and set aside.

Measure 400 grams of organic all-purpose flour and set aside.

Measure 180 grams of filtered room temperature water.

Measure 12 grams of sea salt and 3 grams of white distilled vinegar.

Mix the vinegar and water together until the salt dissolves.

Make a well in the flour and pour the vinegar-water mixture into it.

Add the 60 grams of butter into the well and mix by hand until it forms a shaggy mass.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, cutting an X in the top to prevent gluten development.

Prepare the butter block by softening 340 grams of unsalted butter until it resembles stiff frosting.

On a piece of parchment, mark a 9 by 7 inch rectangle and place the butter in the center.

Fold the parchment over the butter to form a neat package and shape it evenly.

Refrigerate the butter block for 15-20 minutes to cool it down.

Roll out the dough into an 18 by 7.5 inch rectangle on a floured surface.

Unwrap the butter block and place it on one side of the dough, sealing it in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens