Puff Pastry Recipe
Puff pastry, also known as pâte feuilletée, has a rich history that dates back to the 17th century. The origins of puff pastry are often credited to French pastry chef Claude Lorrain, who accidentally created the dough while attempting to make a light and fluffy bread for his father.
Equipment
- Large mixing bowl
- Rolling Pin
- Pastry brush
- Baking sheet
- Parchment paper
- Sharp knife or pastry cutter
- Plastic wrap
Ingredients
- 2 1/2 cups (320g) all-purpose flour
- 1 tsp salt
- 1 cup (230g) unsalted butter, chilled and diced
- 2/3 cup (160ml) cold water
- 1 tsp lemon juice (optional, for extra puff)
Instructions
- Get the dough ready:Flour and salt should be combined in a large mixing dish.
- Mix the flour mixture with the chopped, cooled butter. Until the mixture resembles coarse breadcrumbs, massage the butter into the flour with your fingertips. It's okay to have some bigger butter bits.
- Stir in the lemon juice (if using) and cool water. Mix the dough until it starts to cling together.
- Knead and Chill:Turn the dough onto a lightly floured surface and knead it gently until it forms a rough ball.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll and Fold (First Fold):Remove the dough from the refrigerator and place it on a floured surface. Roll it into a rectangle about 1/2 inch thick.
- Fold the top third of the dough down to the center, then fold the bottom third up over the top, like folding a letter.Turn the dough 90 degrees, so it looks like a book ready to be opened.
- Repeat Rolling and Folding:Roll the dough out again into a rectangle and repeat the folding process.Wrap the dough in plastic wrap and chill for at least 30 minutes. Repeat this rolling, folding, and chilling process two more times, for a total of three folds.
- Final Chill:After the final fold, chill the dough for at least 1 hour before using. This step ensures the butter is firm and will create those flaky layers.
- Preheat and Prepare:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Roll out the chilled dough to about 1/4 inch thick. Cut into desired shapes using a sharp knife or pastry cutter.
- Bake:Place the cut dough on the prepared baking sheet. Brush the tops lightly with water.Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.