Homemade Puff Pastry Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

Grab a cup of butter and toss it in the freezer until rock hard.

In a large bowl, measure out 2 cups of all-purpose flour (240 g).

Add 1 tablespoon of granulated sugar and half a teaspoon of salt to the flour and mix with a whisk.

Grate the frozen butter into the flour mixture, tossing it as you go to avoid clumps.

If using American butter, chop it into small pieces instead of grating.

Drizzle in 6 tablespoons of cold water while mixing the dough until it forms a shaggy texture that holds together when squeezed.

Gently knead the dough in the bowl to combine without overworking it, keeping the butter intact.

Shape the dough into a square about 1 inch thick and wrap it tightly in plastic wrap.

Chill the dough in the refrigerator for 1 hour to firm up.

After chilling, lightly flour your working surface and roll the dough into a half-inch thick rectangle.

Fold the dough into thirds like a letter, then rotate 90 degrees and repeat the folding process three more times for a total of four folds.

After the final fold, wrap the dough in plastic wrap and chill for at least 2 hours or up to 2 days before using.

When ready to use, roll out the dough and cut it as desired.

Cooking Techniques

Equipment Needed

Allergens