Puff Pastry, also known as pâte feuilletée, is a light, flaky, and buttery pastry that is a staple in French baking. It is made by layering dough and butter through a process called laminating, which creates hundreds of thin layers. When baked, the moisture in the butter turns to steam, causing the pastry to puff up and become beautifully crisp. Puff Pastry can be used for tarts, turnovers, croissants, and more. While it requires patience and precision, the results are well worth the effort.
Ingredients:
- 2 1/4 cups (270g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 2/3 to 3/4 cup (158-177ml) cold water
- 1 cup (226g) unsalted butter, chilled and cubed
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour and salt. Gradually add the cold water, mixing with a wooden spoon or your hands until the dough comes together. The dough should be slightly tacky but not sticky.
- Turn the dough out onto a lightly floured surface and knead for about 1-2 minutes until smooth. Shape it into a square, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Butter Block:
- Place the chilled butter cubes on a sheet of parchment paper. Using a rolling pin, pound and shape the butter into a square about 5×5 inches (13×13 cm). Wrap the butter block in parchment paper and refrigerate for 20-30 minutes.
- Laminate the Dough:
- Roll out the chilled dough on a floured surface into a square about 10×10 inches (25×25 cm). Place the butter block in the center of the dough at a diagonal angle, so it looks like a diamond inside the square.
- Fold the corners of the dough over the butter, enclosing it completely. Pinch the edges to seal.
- First Roll and Fold:
- Roll the dough into a rectangle about 8×20 inches (20×50 cm). Fold the top third of the dough down and the bottom third up, like folding a letter. This is the first “turn.”
- Rotate the dough 90 degrees, roll it out again into a rectangle, and repeat the folding process. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the Process:
- Perform four more turns, chilling the dough for 30 minutes between each turn. This process creates the layers that make the pastry puff.
- Final Chill and Use:
- After the final turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour before using. The dough can also be frozen for up to 2 months.
- Bake:
- Roll out the dough to your desired thickness (usually 1/4 inch or thinner) and use it to make your chosen recipe. Bake in a preheated oven at 400°F (200°C) to achieve maximum puff and golden layers.
Tips for Success:
- Keep the butter and dough cold at all times to ensure proper layering.
- Work quickly and avoid overworking the dough to prevent the butter from melting.
- Use a sharp knife or pastry cutter to trim the edges of the dough, which helps the layers rise evenly during baking.
Puff Pastry is a labor of love, but the flaky, buttery results are truly rewarding. Whether you’re making a savory pie or a sweet dessert, this homemade pastry will elevate your dish to the next level. Enjoy the process and the delicious creations that follow!