Puff Pastry
Learn how to make classic puff pastry from scratch. This puff pastry recipe creates flaky, buttery layers better than store-bought.
Servings: 12 servings
Ingredients
Détrempe (the dough part):
- ⅔ cups water cold
- 1 teaspoon white vinegar
- 1 tablespoon kosher salt
- 8 ½ tablespons beurre en pomade softened butter
- 1 tablespoon sugar
- 1 ⅔ cups cake flour
- 1 ½ cups all purpose flour
Beurrage (the butter part):
- 1 ⅔ cups unsalted butter cold but pliable
Makes: 18 x 24inch rectangle
Instructions
- Fold parchment into a 6.5-inch square and set aside.
- Combine cake flour, AP flour, salt, and sugar in a stand mixer. Add softened butter and mix until evenly incorporated.
- Combine water and vinegar. With the mixer on low, add to the flour mixture and mix until a dough forms.
- Turn out and knead gently until no dry bits remain. Shape into a 10-inch square. Wrap and chill for 30 minutes.
- Beat butter lightly and roll into the 6.5-inch parchment square.
- Enclose butter in dough and seal.
- Roll to 18 x 7 inches. Perform one envelope fold.
- Roll again and perform a second envelope fold. Chill for 30 minutes.
- Repeat two more sets of two folds, chilling 30 minutes between sets (6 total single folds).
- Chill at least 2 hours or overnight.
- Roll to 1/8 inch thick. Chill before baking.
- Bake at 375°F until golden and puffed.
Video
Notes
- Yield – One 18 x 24 inch sheet
- Technique – Keep butter cold but pliable
- Variations – Sweet or savory applications
- Storage – Refrigerate 3 days or freeze 2 months
Nutrition
Calories: 355kcal | Carbohydrates: 26g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 591mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 806IU | Calcium: 13mg | Iron: 1mg