Flaky Puff Pastry
Flaky puff pastry is a light, buttery pastry that can be used for both sweet and savory dishes. This recipe yields a versatile pastry that puffs up beautifully when baked, making it an essential component for tarts, turnovers, and pastries.
Equipment
- 1 mixing bowl
- 1 rolling pin
- 1 plastic wrap
- 1 baking sheet
- 1 parchment paper
- 1 knife or pastry cutter
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes Must be cold for best results.
- ½ cup ice water
Instructions
- In a mixing bowl, combine the all-purpose flour and salt. Mix them well to distribute the salt evenly.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together.
- Once the dough is formed, gather it into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- After chilling, lightly flour a clean surface and roll out the dough into a large rectangle.
- Fold the dough into thirds, like a letter, then turn it 90 degrees and roll it out again into a rectangle.
- Repeat the folding and rolling process two more times, refrigerating the dough between rolls if it gets too warm.
- Once completed, wrap the puff pastry in plastic wrap and refrigerate for at least another 30 minutes before using.
Notes
Make sure all ingredients are cold to achieve the best puff.
If you have leftover puff pastry, it can be frozen for up to 2 months. Just wrap it tightly in plastic wrap and place it in a freezer bag.
Puff pastry is perfect for making an array of dishes, including palmiers, tarts, and pastry-wrapped meats or vegetables.