Puff Pastry Recipe
Looking for a show-stopping Puff Pastry Recipe that’s both easy and oh-so-flaky? This homemade pastry dough will have you whipping up buttery, crisp layers in no time—perfect for dessert turnovers, savory tarts, or any sweet-and-savory baking treat.
Ingredients
- 2 cups all-purpose flour (King Arthur Flour stands up well)
- 1 tsp fine sea salt (balances the richness)
- 1 cup unsalted butter (cold and cubed, European-style yields flakiest layers)
- 2/3 cup ice water (measure and keep it fridge-cold)
- 1 tsp lemon juice or white vinegar (optional—relaxes gluten for extra tenderness)
Instructions
- In a chilled bowl, whisk flour and salt until evenly combined. No clumps—every bite should be perfectly seasoned.
- Add cubed butter. With a pastry cutter (or two forks), press until you see pea-sized bits—those are your future layers.
- Drizzle in ice water and lemon juice. Stir gently until dough just comes together—avoid overmixing or you’ll toughen it.
- Form into a rough rectangle, wrap in plastic, and refrigerate 30 minutes. Keep it cold and it will puff beautifully.
- On a lightly floured surface, roll to a 12×8″ rectangle. Fold the bottom third up, then the top third down (like a letter). Rotate 90°, wrap, and chill 20 minutes.
- Do two more single folds, chilling 20 minutes between each. You’ll build roughly 27 layers—magic in every bite.
- After the last rest, roll dough to about 1/8″ thickness for tarts or slightly thicker for turnovers.
- Preheat oven to 400°F (200°C) with a rack in the center. Place shapes on a parchment-lined sheet, brush with egg wash if you like gloss, and bake 20–25 minutes until puffed and golden.
Notes
For dairy-free pastry, use a firm vegan block with at least 80% fat. Chill your bowl and utensils—cold tools help keep that butter solid.
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