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Homemade puff pastry

Yield: 1

Homemade puff pastry

Homemade puff pastry recipe

To make the puff pastry, you only need a few simple ingredients: water, flour, and good quality butter, but you must pay close attention to the folds and times.

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 30 minutes

Ingredients

  • 125 g of flour 0025 g of butter
  • 125 g of butter
  • 65 ml of water at room temperature
  • 3 g of salt

Instructions

    1. Cut the 25 g of butter into small pieces and set aside for at least 20 minutes at room temperature. In a blender, combine the butter, flour, and salt and blend until crumbs are formed. Pour in the water and blend until a lumpy paste forms. Form a ball, wrap it in cling film, and place it in the refrigerator for at least 2 hours to rest.
    2. For the butter, place 125 g of softened butter between two sheets of parchment paper and roll it out with a rolling pin after it has been softened for about ten minutes at room temperature. You will require a 10 cm square. Then place it in the refrigerator with the pasta to rest.
    3. Flour the pastry board and roll out the dough after 2 hours. You will need a 20 cm square on each side. Place the butter square in the center of the dough square.
    4. Fold all four sides of the square of dough inwards to wrap the butter. Then, turn the square you've created so it's straight in front of you.
    5. We continue with the folds and rests in the fridge. The folds are used to distribute the butter evenly across all of the layers of pastry, while the rest of the time in the refrigerator makes the dough more elastic and easier to work with
    6. You will have completed your first two folds at this point. Refrigerate the dough, wrapped in cling film, for at least 40 minutes.
    7. Take the dough out of the refrigerator. Flour the pastry board, store the dough with the fold to the left, and repeat steps 1 through 5 as described above.
    8. You'll have gotten the third and fourth folds. Wrap the dough in plastic wrap and place it in the refrigerator for another 40 minutes.
    9. Take the dough out of the refrigerator. Flour the pastry board, store the dough with the fold to the left, and repeat steps 1 through 5 as described above.
    10. The fifth and sixth folds are the last to be completed. Wrap the dough in plastic wrap and place it in the refrigerator for 25 minutes to rest.
    11. After this final rest, the puff pastry is ready to be rolled out and used for whatever preparations you prefer. You can get ideas from these recipes.
    12. It can also be frozen and thawed as needed. The pastry homemade pasta will keep in the freezer for one month.
    13. If you want to use it right away, roll it out into a square or rectangle with a thickness of half a centimeter. To preserve the layers and folds, do not knead it again.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 383Total Fat 31gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 9gCholesterol 81mgSodium 533mgCarbohydrates 24gFiber 1gSugar 0gProtein 4g

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