110 minutes
A simple and quick recipe for homemade puff pastry with buttery, flaky layers.
All Purpose Flour, sifted
cups
teaspoons
Unsalted Butter, cold, cut into ½-inch cubes
cups
cups
1. Combine Flour and Salt
Combine 2 cups (280 g) of all-purpose flour and 1 teaspoon of sea salt in a large bowl or in your stand mixer fitted with the paddle attachment.
2. Add Butter
Add in 1½ cups (345 g) of cold unsalted butter, cut into ½-inch (1.3 cm) cubes. Mix for about 30 seconds if you're using the stand mixer, just until the flour and butter start to combine.
3. Add Ice Water
Add ½ cup (120 ml) of ice water to the mixture. Mix gently until the dough comes together and forms a rough, crumbly mixture.
4. Shape and Fold Dough
Turn the dough out onto a lightly floured surface and shape it gently into a rough rectangle, about 7 x 10 inches (18 x 25.5 cm). Fold the dough like a business letter, then give it a quarter-turn.
5. Refrigerate Dough
Perform two more turns of folding and then let the dough rest in the fridge for at least 30 minutes.
6. Final Folds and Chilling
After the dough has rested, perform three additional folds. Each fold should be followed by another 30 minutes of resting in the fridge.
Keeping everything . from butter to flour and even your tools . cold is crucial for the flakiness of puff pastry.
Opt for high-fat, European-style butter for better lamination and flavor.
Combine butter with flour just enough to keep chunks of butter pea-sized or larger to contribute to flakiness.
Let the dough rest in the fridge for at least 30 minutes between rollings to re-solidify butter and relax gluten.
Firm up the butter by chilling the shaped pastry before baking for a controlled rise.
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