Homemade Puff Pastry

Total Time:
5 hr 45 min
Prep:
45 min
Cook:
5 hr

Yield:
about 2 1/2 pounds
Level:
Advanced

Ingredients
  • 2 3/4 cups all-purpose flour, about 12 ounces
  • 2/3 cup cake flour, about 2 ounces
  • 1 1/2 teaspoons salt
  • 1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)
  • 1 cup ice water, plus more as needed
Directions

Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold. Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust. Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.

Place the remaining butter on a work surface, (a marble surface is ideal). Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square.

Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. (The dough mixture may still be very rough and tacky.) Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter wrapped in dough.

Using a rolling pin, roll the square into a 16 by 8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Fold the rectangle 3 times as you would fold a business letter. Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle. Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times. Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. If desired, dough can rest refrigerated for up to 2 days at this point.

Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter. Repeat process and make 6 small indentations into the dough. Wrap and refrigerate for 2 hours. Now the pastry is ready to be rolled and used in the desired puff pastry recipe.


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4.1 7
Easy and great tasting item not reviewed by moderator and published
Great recipe and really easy you don't need to be skilled to do it you only need a litle patience, and it's worth the time. item not reviewed by moderator and published
Can you please give the recipe of Chef Pepin Puff Pastry item not reviewed by moderator and published
In this day and age...most of us enjoy the frozen puff pastry available in local stores. This homemade puff is delicious AND does its' job...puff! As an aside...we made this recipe on a day that several grand children were visiting. We gave each one (3 pre-teens) the recipe and ingredients. We started at 8 am and used the layover time in the fridge for family stuff. Throughout the day and making/baking, the kids were on the phone, computer or cookbooks and researched puff pastry. Day over...each kid made different foods. The family enjoyed the activities and the puff pastry food. Tremendous. item not reviewed by moderator and published
I loved this recipe because the results were so fantastic. Everyone always warns you against making your own puff pastry, and truthfully, I don't know why. The only thing that's difficult about it is being home long enough to be able to roll it out every hour. at the end of the day, it was light, puffed up beautifully, and I got to say I did it myself. item not reviewed by moderator and published
Chef Pepin's recipe is much easier and works every time. item not reviewed by moderator and published
theres always someting in the frig item not reviewed by moderator and published
Hello, I would like to try Chef Pepin's Recipe. Do you have any idea how I can find it? I've looked online,but only find a video of him referring to his puff pastry, no recipe. item not reviewed by moderator and published
Hello, I would like to try Chef Pepin's Recipe. Do you have any idea how I can find it? I've looked online,but only find a video of him referring to his puff pastry, no recipe. item not reviewed by moderator and published

Not what you're looking for? Try:

Spinach Gruyere Puff Pastry

Recipe courtesy of Paula Deen