Homemade Puff Pastry


Homemade Puff Pastry

Quick and easy homemade pancake

Everything you need to know about light and crusty pastry dough.

Puff pastry, also known as Pâte Feuilletée or feuilletage in French, is a very delicate, rich pastry made up of many thin alternating layers of dough and fat. This lamination is what gives puff pastry its light, crunchy, and flaky texture when baking.

Homemade puff pastry is quick and easy, flaky and buttery, better than store bought. Use it to prepare your favorite or delicious desserts.

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PUFF pastries 1

• 1/4 cups very cold (salted) butter*

• 1/2 cup very cold water

• 1/4 teaspoon salt*

• 2 cups all-purpose flour.

• If using unsalted butter, add ½ teaspoon salt.

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Using a food processor fitted with a metal blade, add the flour and salt to the bowl, then add 3/4 cup (170 grams) of cold butter cut into cubes and mix until the butter is absorbed (about 10 to 12 one-second beats), then add the rest of the cold butter (cubes) and whisk two or three times (no more) to mix, add cold water and whisk just four or five times until the dough comes together to form a ball (it’s really important not to over-process).
Place the dough on a lightly floured surface and knead gently about 10 times.

Using a lightly floured rolling pin (flour a little of the dough so it doesn’t stick), roll it into a rectangle about 12 by 18 inches (30 by 45 cm).
Fold the dough like an envelope (see pictures) then fold it in half, wrap it in plastic and put it in the fridge for 1-2 hours (I left the dough in the fridge for 2 hours).
Preheat the oven to 375°C (190°C) (for all recipes).

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You can also leave the dough in the refrigerator overnight.
If you find the dough is turning brown too much, cover it with aluminum foil and continue baking.
Store homemade puff pastry in the refrigerator for several days.

Make sure it is closed with plastic wrap.
You can also freeze it.

Wrap them well in plastic wrap and place in a freezer-safe bag or container, and you’ll keep them in the freezer for up to a month.
Before using frozen dough, leave it folded and rolled up and thaw in the refrigerator overnight.


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