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My review
Puff Pastry
86
your mom
"If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers."
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Ingredients
1 h 40 m servings 136Original recipe yields 24 servings (3 1/2 pounds)
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- US
- Metric
Directions
{{model.addEditText}} Print- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
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Reviews
Read all reviews 5369 Ratings
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Most helpful positive review
12/25/2008
This is a great recipe for puff pastry. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. Also, putting the dough in the freezer for 10-15mins. between turns made the pr...
Most helpful critical review
8/16/2011
mine turned out tough... It was also hard to keep the butter inside...
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12/25/2008
This is a great recipe for puff pastry. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. Also, putting the dough in the freezer for 10-15mins. between turns made the pr...
11/24/2008
Great recipe, but you must follow it exactly to get the desired result. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. If you decid...
10/29/2008
This was the closest that I could find to my old recipe. Keeping the butter ice cold is extremely important. The butter melting while baking is what puffs it up. My hands are always hot so I onl...
1/5/2010
revision (2/22/10): one tip that i've discovered is to make the butter disc pretty thin (1/2") so that when you wrap it with the dough, it's easier to roll out. refridgerating helps a lot with ...
5/10/2009
I made this recipe 2 weeks ago for use in a recipe that called for puff pastry. It came out AWESOME, seriously, INCREDIBLE! I totally looked like a gourmet pastry chef and everyone asked for t...
2/27/2008
It is a good recipe, I made some kind of "hot pocket" things with the dough, and they have served me well for lunch food so far. Will make again but I might try to add some herbs to the dough, ...
5/17/2011
I tried this yesterday, the hardest part I found was the rolling out, if you have bad arthritis in hands or wrist stay away from this recipe and go to your local store. The recipe does not indi...
9/25/2008
This was much more authentic than the other puff pastry recipe that called for sour cream. However, I thought it used too much butter. 1 1/2 might be plenty. I used this in the puff pastry salmo...