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Homemade Puff Pastry

Baked puff pastry showing perfect rise and color
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Ever dreamed of making your own incredibly flaky, buttery puff pastry? This simple shortcut recipe, using grated frozen butter, makes it surprisingly easy. Say goodbye to store-bought and hello to impressive homemade tarts, turnovers, and more. You’ve got this!

Ingredients

Scale
  • 1 cup (227g) unsalted butter, frozen for 15 minutes
  • 2 cups (240g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • ½ tsp (2g) kosher salt
  • 8 to 10 tbsp (120-150 mL) ice water

Instructions

  1. Prep: In a large bowl, whisk together the flour, sugar, and salt.
  2. Add Butter: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Gently toss with your hands until every shred of butter is coated in flour.
  3. Form Dough: Drizzle 6 tablespoons of ice water over the mixture. Use a spatula to fold everything together until it gets shaggy. Add more water, 1 tablespoon at a time, just until the dough holds together when you squeeze a piece. Be careful not to overmix!
  4. First Chill: Gently press the dough into a 1-inch thick square, wrap it tightly in plastic wrap, and chill in the fridge for 1 hour.
  5. Fold & Turn: On a lightly floured surface, roll the chilled dough into a rectangle (about 12×8 inches). Perform a “letter fold”: fold the bottom third up to the middle, then fold the top third down over it.
  6. Rotate & Repeat: Rotate the dough 90 degrees. Repeat the process of rolling and folding. Do this a total of 4 times. If the dough gets soft, chill it for 20 minutes.
  7. Final Chill: After the last fold, wrap the dough tightly and chill for at least 2 hours, or up to 2 days.
  8. Bake: When ready, preheat your oven to 400°F (200°C). Roll the dough to your desired thickness, shape as needed, and bake for 20-25 minutes until deeply golden and puffed.

Notes

  • Serving Suggestions: Use this dough for anything! It’s fantastic for sweet palmiers, savory cheese straws, fruit galettes, or as a flaky topping for a chicken pot pie.
  • The Golden Rule: The secret to flaky layers is to keep everything cold. If you see butter smearing or the dough feels sticky while you’re folding, stop and chill it immediately.
  • Storage:
    • Unbaked Dough: Wrap tightly and store in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw overnight in the refrigerator before using.
    • Baked Pastry: To restore crispness, reheat baked goods in a 350°F (175°C) oven for a few minutes. Avoid the microwave!

Find it online: https://recipesh.com/homemade-puff-pastry/