Flaky Puff Pastry
Flaky puff pastry is a versatile, buttery dough that can be used for both savory and sweet dishes. It’s perfect for making pastries, pies, and tarts. This recipe yields a light and flaky pastry that elevates any dish.
Equipment
- 1 mixing bowl
- 1 rolling pin
- 1 baking sheet
- 1 parchment paper
- 1 plastic wrap
- 1 knife or pastry cutter
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed Keep the butter cold to create a flaky texture.
- 1/2 cup cold water
Instructions
- In a mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
- Gradually add the cold water to the flour mixture, a little at a time, mixing gently until the dough comes together. Do not overmix.
- Turn the dough out onto a floured surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
- Once chilled, remove the dough from the refrigerator and place it on a floured surface. Roll it out into a larger rectangle, approximately 1/4-inch thick.
- Fold the dough into thirds, like a letter. Rotate it 90 degrees and roll it out again into a rectangle. Repeat the folding process two more times, chilling the dough for 15-20 minutes in the refrigerator between each session.
- After the final fold and chill, the puff pastry is ready to be used in your favorite recipes.
Notes
Be sure to keep the butter cold while working with the dough, as this is crucial for creating the flaky texture.
You can freeze the puff pastry for later use. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months.
This pastry works wonderfully for making items such as éclairs, galettes, or savory pot pies.