How to Make The Flakiest Puff Pastry | Professional Baker Teaches Puff Pastry

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

Mix room temperature water, soft butter, salt, and malt in a planetary mixer.

Add anita's organic all-purpose flour last to the mixer.

Mix on first speed for about 4 to 5 minutes until the dough comes together.

Increase to second speed and mix for another 4 to 5 minutes until smooth and extensible.

Shape the dough into a square and refrigerate for at least 12 hours.

Beat cold butter with a rolling pin to make it malleable and shape it evenly.

Roll out the dough to a width of 11 by 9 inches, then refrigerate again.

Roll out the dough to 11 by 18 inches for lamination.

Center the butter on the dough and fold the dough over the butter, sealing it without overlapping too much.

Roll out the dough to the open sides, ensuring the butter does not crack.

Cooking Techniques

Equipment Needed

Dietary

Allergens