Easy & Incredible Buttery, Flaky Puff Pastry: Less than 30 Active Minutes for Your Puff Pastry Needs

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

Dice 283 grams of unsalted butter into small quarter-inch pieces and place in the refrigerator.

Measure out 240 grams of all-purpose flour and place in the fridge.

Put the mixing bowl and paddle attachment in the fridge to chill.

In a separate container, mix 118 milliliters of water, 1 tablespoon of granulated sugar, and 1 teaspoon of salt until dissolved, then refrigerate.

Add the chilled flour to the cold mixing bowl and toss with the cold butter pieces until coated.

Beat the mixture on low speed for 30 seconds to break up the butter.

Pour in the chilled water mixture and mix for a few seconds until the dough comes together in chunks.

Lightly flour a work surface and shape the dough into a rough rectangle.

Roll the dough into a 12 by 18 inch rectangle, flouring the surface as needed.

Fold the dough into thirds like a letter, then roll it back out to a 12 by 18 inch rectangle.

Repeat the folding and rolling process two more times for a total of three folds and rolls.

Wrap the dough in plastic wrap and refrigerate for at least one hour before use.

Cooking Techniques

Equipment Needed

Allergens