How To Make Perfect Puff Pastry Dough By Hand

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat, while shortening is often less expensive.

Combine 2.5 cups of all-purpose flour and 1 teaspoon of fine sea salt in a bowl.

Stream in 3/4 cup of cold water while stirring with a fork until the mixture is clumpy and slightly dry.

Knead the dough a few times until all the flour is hydrated and it forms a lean dough.

Roll the dough into a perfect 7x7 inch square using wax paper to help shape it.

Refrigerate the dough to rest.

Prepare the butter block by cutting 1 cup plus 2 tablespoons of cold unsalted butter into cubes and sprinkling it with flour.

Beat the butter together using a rolling pin until it forms a solid mass, folding it over itself as needed.

Shape the butter into a 4x4 inch square using wax paper and refrigerate it alongside the dough for 30 minutes.

Dust a work surface with flour and place the chilled dough square on it.

Roll out the points of the dough slightly, then place the butter square diagonally in the center of the dough.

Fold the edges of the dough over the butter to encase it completely, pinching the edges to avoid trapping air.

Roll the dough out into a rectangle measuring 12 inches by 6 inches.

Fold the top third of the rectangle down and the bottom third up, creating a letter shape (first fold).

Rotate the dough 90 degrees and roll it out again to the same dimensions, then perform another letter fold (second fold).

If the dough resists, wrap it and let it rest in the fridge for 15 minutes before continuing.

Wrap the dough and refrigerate for 30 minutes after the second fold.

Perform two more sets of folds, allowing it to rest if necessary, for a total of four folds.

Mark the package to keep track of the folds and repeat the folding process for two more folds, resulting in six folds total.

After the final fold, let the dough rest for one hour or overnight before rolling it out for use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens