By Raven Diver
Puff Pastry
7 steps
Prep:1h
This makes one sheet of puff pastry dough, which is half a store-bought package. This recipe can be finnicky and tough to make, don't give up if it fails the first time! The common mistakes are letting the temperature of the dough get too high before baking and rolling it out too thin.
Updated at: Thu, 17 Aug 2023 13:06:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Nutrition per serving
Calories1690 kcal (85%)
Total Fat94.3 g (135%)
Carbs184 g (71%)
Sugars0.7 g (1%)
Protein25.9 g (52%)
Sodium249.8 mg (12%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Add 8 ½ ounces of all purpose flour to a bowl along with 4 ounces of cold cubed butter and a pinch of salt.
Step 2
Mix dough using a pastry blender, 2 butter knives or your fingers, until the butter is in chunks the size of peas. After that add ¾ cup ice cold water and then mix together until a crumbly yet cohesive dough has formed.
Step 3
Turn out the dough onto your work surface and knead it together until it is one unified ball. Wrap in plastic wrap and place in the fridge for 30 minutes.
Step 4
Remove the dough from the fridge and roll out to about a 12x4 inch rectangle. Fold into thirds and then roll out again. Do this a few times until you get a semi-smooth dough. Cover and place back in the fridge for 15 minutes.
Step 5
In a food processor, grate 1 stick of frozen butter and place in a bowl with 1 Tbsp of flour, and set aside.
Step 6
Remove the dough from the fridge and put half of the grated butter on the puff pastry, fold into thirds and roll out. Roll out twice before adding the rest of the butter and then fold and roll out 2 more times.
Step 7
Roll your puff pastry out one final time and it’s ready to use.
Notes
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Crispy
Easy
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