Classic Puff Pastry (Full Puff Pastry)

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.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt on low speed.

Add in the softened butter, and turn the mixer on low. Let the paddle combine the butter into the flour for about 1 minute.

With the mixer running, slowly stream 1 cup of very cold water into the dough. Mix until most of the dough comes together around the paddle.

Shape the dough into a rough 7x8” rectangle and wrap in plastic.

Transfer to the refrigerator and let it rest for 1-2 hours, or until the dough is about 50 degrees.

Add the diced cold butter and the flour to the bowl.

Turn the mixer on low and mix until the mixture is nearly smooth, about 1 minute.

Transfer the butter mixture to a quart-sized plastic storage bag. Fill the bag with the smooth butter mixture and seal it without any air pockets.

Once the dough and butter block have firmed up, remove them from the fridge.

On a lightly floured work surface, roll the detramp (dough) to a 18 by 8” rectangle.

Cut open the plastic bag to remove the butter block, taking care to leave it in its shape. Place the beurrage in the middle of the rolled-out detramp.

Fold the top short side of the detramp over the beurrage. Repeat with the bottom short side up over beurrage.

Roll out the dough to a 18”x10” rectangle. Clean up the edges with a pastry wheel or a long, sharp knife.

Grab the top short side of the dough rectangle and fold the dough ⅓ of the way down. Repeat the fold with the bottom short side.

Rotate the dough clockwise 90 degrees and repeat the folding process one more time.

Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.

Repeat this process to make 4 more simple turns, chilling every 2 turns, for a grand total of 7 turns and two chilling periods.

Wrap the puff pastry in plastic wrap and let it rest for 4 hours.

When ready, roll out the pastry to a thickness of about ¼" - 1/8” and use as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens