Traditional Puff Pastry Recipe | Smaller Portion Sizes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

Add 1 cup of flour (150 grams) to a bowl.

Add a pinch of salt (1/8 teaspoon) to the flour. If using salted butter, skip the salt.

Pour in 1/3 cup of water (80 milliliters).

Add 2 teaspoons of white vinegar or lemon juice (10 milliliters) to the mixture.

Stir until the mixture comes together, then knead it 20 to 30 times until smooth.

Wrap the dough tightly in plastic wrap and chill in the refrigerator for 20 to 30 minutes.

Cut 1/2 cup of unsalted butter (113 grams) in half with a butter knife.

Sandwich the butter between parchment paper and tap it lightly with a rolling pin to form a 5-inch square (about 12.7 centimeters).

Chill the butter in the refrigerator for 20 to 30 minutes.

Sprinkle flour on the work surface (about 1-2 teaspoons) and on top of the dough.

Roll out the dough into a rectangle roughly three times the length of the butter square.

Place the butter in the center of the dough and fold the dough into thirds over the butter.

Pinch the sides to seal the butter inside the dough.

Turn the dough a quarter turn so the seams are facing to the right.

Roll the dough into a rectangle again, trying to maintain the size of the previous rectangle.

Fold the dough into thirds again and dust off excess flour if necessary.

Mark the dough with a fingernail to indicate one completed fold, creating three layers.

Wrap the dough in Saran wrap and chill for 20 to 30 minutes.

Repeat the process: sprinkle flour on the work surface and on the dough, then roll it out again.

Flatten the first three layers and roll into a rectangle, maintaining the size.

Fold the dough into thirds again, creating nine layers this time.

Cooking Techniques

Equipment Needed

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