How To Make Puff Pastry Dough With Recipe

Making puff pastry from scratch is not a very hard job to do, but it does take time to perfect this art. The recipe provided here can be used to make all sorts of delightful treats that are sure to be pleasing to you.

This puff pastry dough consists of only three ingredients, and is very easy to make. If you take care to keep the dough chilled as instructed, then your pastry will turn out very tasty with loads of buttery flakes.

Puff Pastry Dough

This puff pastry dough consists of only three ingredients, and is very easy to make. If you take care to keep the dough chilled as instructed, then your pastry will turn out very tasty with loads of buttery flakes.
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Course: Bread
Cuisine: French
Keyword: Puff Pastry
Prep Time: 3 hours
Total Time: 3 hours
Servings: 32 Servings
Calories: 159kcal

Equipment

Large Metal Bowl
Rolling Pin
Sifter
Pastry Brush

Ingredients

  • 4 Cups All-Purpose Flour
  • 10 Ounces Water Ice cold
  • 1 Pound Butter Unsalted, frozen
  • 1 Teaspoon Salt

Instructions

  • Slice the butter into slices that are about 1/4 inch thick.
  • Sift the flour and salt into a large metal bowl that has been chilled.
  • Drizzle 4 or 5 tablespoons of water into the flour, and mix until it forms a dough. The dough should hold together without crumbling when you press it. If it crumbles, drizzle a tiny amount more water in it until it reaches the right consistency.
  • Roll out the dough into a rectangle, and place the butter over the top 2/3 of the rectangle, leaving enough dough at the edges to create a nice seam once the dough is first folded..
  • Fold the bottom 1/3 part of the dough up over the butter, then fold the upper 1/3 part of the dough and butter over the first fold as if you are folding a letter.
  • Pound this down and roll it out, using a pastry brush, brush out any loose flour, then fold the lower 1/4 of the flour up to the halfway point, and the upper 1/4 of the dough down to the halfway point. Press the dough down to seal the ends firmly. Brush out any excess flour and fold the dough in half then roll it out again into a rectangle. Cover this in saran wrap and place in the refrigerator to chill for 20 minutes.
  • Repeat the last step, 4 more times, being sure to chill each time to keep the butter cold. If you do not chill the dough, the the butter will melt which will ruing the pastry.
  • The dough is now ready to be used for whichever recipe you desire to use it for.

Preview the video below for further instruction.

    Video

    Nutrition

    Calories: 159kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 175mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Calcium: 6mg | Iron: 1mg
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