Real Homemade Puff Pastry

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more budget-friendly.

In a large bowl, add the larger amount of flour and salt, and mix until combined.

Cut 4 tablespoons of cold butter into small cubes and add to the flour mixture.

Use fingers to press and rub the butter into the flour until the mixture resembles bread crumbs with no large chunks of butter.

Measure out 3/4 cup of ice cold water and add it to the flour mixture, mixing until combined.

If the dough seems dry, slowly add more water until it comes together into a dough.

Lightly flour the work surface and knead the dough for 2 minutes until smooth, adding more flour if it sticks.

Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes until cold and firm.

Prepare the remaining butter by cutting it into pieces and letting it soften slightly.

In a medium bowl, combine the remaining butter and smaller amount of flour, mixing until combined (using an electric mixer is suggested).

Transfer the butter mixture into a loaf pan lined with plastic wrap, fold the wrap over, and press down to cover the bottom of the pan.

Refrigerate the butter block for 30 minutes until firm.

Remove the dough from the fridge and lightly flour the work surface.

Roll out the dough into a rectangle approximately 14 inches long and 12 inches wide.

Remove the butter block from the fridge, unwrap it, and place it on top of the rolled-out dough.

Fold in each end of the dough, brushing off excess flour to prevent flaky layers from forming.

Fold the top and bottom of the dough over the butter, sealing it together, and flip it over.

If the dough is cold, proceed; if not, wrap it and refrigerate for 30 minutes.

Roll out the dough into a 20 by 10 inch rectangle, keeping the thickness even and sides straight.

Fold one end two-thirds of the way across and then fold the other end on top (this is one turn).

Repeat the folding process for a total of seven turns, chilling the dough for 30 minutes between each turn.

After each turn, if the dough gets soft or butter shows through, wrap it and chill to keep the butter cold.

After the seventh turn, refrigerate the dough for at least an hour before using it.

Cooking Techniques

Equipment Needed

Allergens