Description
Learn how to make Homemade Puff Pastry Dough from scratch with this easy-to-follow recipe. Perfect for creating flaky, buttery pastries!
Ingredients
Dry Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp salt
Butter:
- 1 cup (225 g) cold unsalted butter
Ice-Cold Water:
- ⅔ cup (160 ml) ice-cold water
Instructions
- Mix Dry Ingredients: In a large bowl, whisk flour and salt.
- Cut in Butter: Cut butter into cubes. Add to flour and toss so each cube is coated. Using your hands or a pastry cutter, flatten the butter cubes slightly but keep them visible—this gives puff layers.
- Add Water: Gradually add ice water, mixing just until dough comes together. Don’t overwork; it should look shaggy with visible butter pieces.
- Shape and Chill: Turn dough onto a lightly floured surface, shape into a rough rectangle. Wrap and chill 30 minutes.
- First Roll + Fold (Turn 1): Roll chilled dough into a 10×20-inch rectangle. Fold into thirds like a letter. Rotate 90°, wrap, and chill 30 minutes.
- Repeat Folds: Roll out and fold 4–6 times total, chilling 30 minutes between each fold. The more folds, the flakier the pastry.
- Final Rest: After the last fold, chill at least 1 hour before using.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the batch)
- Calories: 240
- Sugar: 0g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
