Description
Puff pastry dough is quick and easy to make by hand or with a food processor. One batch replaces 1 box (2 sheets) frozen puff pastry from the market. It bakes up light and flaky with a delicate crunch.
Ingredients
- 2 cups all-purpose flour (plus more for dusting)
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/4 cup (2 1/2 sticks) salted butter (very cold), cut into tiny pieces
- 1/2 cup ice-cold water
Instructions
No food processor? No problem. Many seasoned bakers prefer making this easy recipe in a bowl with their hands to ensure the dough is not over-worked. See the “notes” for how to make the dough in a large mixing bowl with a fork and your hands.
- Add the flour, sugar, salt and half the butter to the bowl of the food processor. Pulse just until the flour is incorporated. Do not over-process.
- Add remaining butter and super-cold water to the bowl. Pulse just until a dough forms and comes together into a ball. Again, do not over-process. We need small chunks of butter scattered throughout the dough so our pastry is light and flaky with a delicate crunch.
- Transfer dough to a lightly-floured board. Quickly knead it a few times with the heel of your hands. Pat the dough into a 1/2-inch thick square. Wrap it in plastic and chill it in the fridge for 1 hour.
- With a lightly-floured rolling pin, roll the chilled square of dough into an 8″x10″ rectangle. Lightly dust both sides with flour. Starting from the shorter end, fold the rectangle into thirds – just like folding a business letter before placing it into an envelope.
- Rotate the dough a quarter turn. Repeat the process 3 more times: rolling, folding and rotating. Slip the folded rectangle of dough into a zip-top bag. Chill the dough in the fridge for 2 hours (or up to 2 days) before using.
Notes
Need twice the amount of dough? Don’t double the recipe. Instead, make 2 separate batches. This is important as it will help prevent the dough from being over-worked.
How to make the dough without a food processor: Freeze the butter for 10 to 15 minutes. Grate cold butter on a box grater or cut the butter into super tiny pieces. Return the grated butter to the freezer for 5 minutes to get it super cold again. In a large bowl, stir or whisk dry ingredients together. Add butter to the bowl. Toss it with the flour until it’s well coated. Drizzle in water. Continue to mix with your hands until a crumbly dough forms. On a lightly floured board, knead the dough a few times with the heels of your hands to bring it together. Pat it into a square. Wrap it in plastic and chill it for 1 hour. Continue with the recipe instructions on this page for rolling, folding and rotating the dough.
How to store the dough: Tightly wrap it in plastic wrap and store it in the fridge for up to 2 days. Or wrap it tightly in plastic wrap and slip it into a zip-top freezer bag (with the air pressed out) and store it in the freezer for up to 1 month. Before using, defrost it in the fridge overnight rather than thawing it on the countertop.
- Prep Time: 15 Minutes
- 3 Hours: Chill Time
- Cook Time: 0 Minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American, French