Homemade puff pastry recipe
Homemade Puff Pastry recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|25 g||melted butter|
|2 tbsp||cold water|
Mix 250g butter with 25g flour, form to a square, wrap with foil and place into the fridge. Put 250g flour into a bowl and add the melted butter and the egg-yolk and mix well. Carefully add the water, you might not need all. The dough will be soft but pliable. Form to a ball and place into the fridge for 45 minutes.
Roll out this dough into a rectangle of approximately 20 x 40cm. Roll out the cold butter mix in the same shape but slightly smaller than the dough. Put the butter rectangle on top of the dough and place the rectangle in front of you, with the smaller side to you. Fold over one third from the front side over the middle and one third from the upper side down. Roll out the three layered dough again into a rectangle of the same size as before and fold as before. Wrap into foil and chill for 30 minutes. Repeat the folding and rolling out procedure at least 4 times more. The more layers you fold the more the puff pastry will rise. Normally I fold 7 times.
You can use this dough immediately or freeze it in portions. I do not advise to make smaller portions because of the hard and time consuming work. This will give you a dough of more or less 550g.
Once you made this dough for yourself you will notice the difference in taste from the ready made one. It’s worth trying!
ca. 30 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Homemade puff pastry recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.