Classic Puff Pastry Recipe

Puff pastry is a light, flaky, and buttery dough made by layering butter within the folds of pastry dough, creating hundreds of delicate layers when baked. It’s used for both sweet and savory dishes, from elegant pastries and croissants to indulgent puff-pastry-wrapped meats or creamy vol-au-vents. Making puff pastry at home requires patience and careful folding, but the result is far superior to store-bought varieties—crispy, golden, and irresistible.

Ingredients:

For the Dough (Detrempe):

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon salt
• ¾ cup (180ml) cold water
• 1 tablespoon lemon juice (optional, for extra tenderness)

For the Butter Block (Beurrage):

• 1 cup (225g) unsalted butter, cold but pliable
• 2 tablespoons all-purpose flour (to help prevent sticking)

Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together flour and salt.
2. Add cold water and lemon juice, mixing gently until a rough dough forms.
3. Knead briefly until smooth, then shape into a disc, wrap in plastic, and chill for 30 minutes.

Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Use a rolling pin to flatten the butter into a rectangular slab (about 5×7 inches).
3. Dust with flour to prevent sticking.
4. Refrigerate the butter block while the dough rests.

Step 3: First Fold (Encasing the Butter)

1. Roll out the chilled dough into a larger rectangle (twice the size of the butter block).
2. Place the butter block in the center and fold the edges of the dough over it, completely enclosing the butter.
3. Seal the edges and roll gently to flatten.

Step 4: Creating Layers (Laminating the Dough)

1. Roll out the butter-enclosed dough into a long rectangular shape.
2. Fold the dough into thirds, like folding a letter. This is one turn.
3. Wrap and chill the dough for 30 minutes.

Step 5: Repeat the Folding Process

1. Roll out and fold the dough five more times, chilling between each fold.
2. After the final fold, let the dough rest for at least 2 hours, or preferably overnight.

Step 6: Shape and Bake

1. Preheat oven to 400°F (200°C).
2. Roll out the dough to desired thickness and cut into shapes for pastries, tarts, or wraps.
3. Bake for 15–20 minutes, or until golden and puffed.

Tips for Perfect Puff Pastry:

• Keep ingredients cold to ensure flaky layers.
• Avoid over-handling the dough to maintain butter separation.
• Brush with egg wash before baking for a glossy, golden finish.
• Freeze leftover dough for up to 3 months.

This flaky, buttery puff pastry is versatile and perfect for endless creations! Would you like ideas for fillings, toppings, or ways to make it even easier? Let’s get creative.