HOW TO MAKE CLASSIC PUFF PASTRY: A professional pastry chef makes puff pastry by the classic method

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.

Start by preparing the butter for the inside of the pastry by keeping it cold in the refrigerator.

Gather ingredients: all-purpose flour, cake flour, salt, sugar, unsalted butter, cold water, and vinegar.

Mash the unsalted butter until it is soft and pliable.

Mix together the all-purpose flour and cake flour in a bowl with salt and sugar.

Cut the softened butter into the flour mixture until no pieces of butter are visible.

Mix vinegar with cold water and add to the flour mixture slowly while mixing with a paddle attachment.

Stop mixing once the dough starts to come together, then finish incorporating by hand to avoid overmixing.

Wrap the dough in plastic wrap and chill for 30 minutes.

Prepare a square of parchment paper for the butter packet, folding it into a 6.5-inch square.

Beat the cold butter with a rolling pin to make it pliable but still cold.

Shape the butter into a square to fit inside the dough packet and seal the edges.

Roll the dough out from the center to the corners to avoid gaps, ensuring even distribution of the butter.

Dust the work surface with flour and roll the dough into a 10-inch square to cover the butter.

Unwrap the butter and place it on the dough, then fold the corners of the dough over the butter to seal it in.

Roll out the dough to 18 inches while maintaining its square shape, using a bench scraper to keep it even.

Perform the first single turn by folding the dough into thirds and rolling it out again.

Chill the dough for 45 minutes if it feels warm or pliable after the first turns.

After chilling, roll out the dough again and perform a second single turn.

Continue to roll and fold the dough for a total of five single turns, ensuring the layers are even and well-formed.

Cooking Techniques

Equipment Needed

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Dietary

Allergens