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Puff Pastry - Preppy Kitchen

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Demet Acargil
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63 views2 pages

Puff Pastry - Preppy Kitchen

Uploaded by

Demet Acargil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Puff Pastry - Preppy Kitchen https://preppykitchen.

com/puff-pastry/

Puff Pastry
Quick and easy, this homemade Puff Pastry is made with simple ingredients and is much tastier
than store bought.

Course Dessert
Cuisine French

Prep Time 40 minutes


Chill Time 3 hours
Total Time 3 hours 40 minutes

Servings 4 servings
Calories 646kcal
Author John Kanell

Equipment
• Rolling Pin
• Whisk

Ingredients
• 1 cup unsalted butter cold (227g)
• 2 cups all-purpose flour (240g)
• 1 Tbsp sugar (12g)
• 1/2 tsp kosher salt (2g)
• 8-10 Tbsp cold water (120-150 mL)

Instructions
1. Place butter in the freezer for 10 minutes.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Grate the frozen butter into the flour. (Dice the remaining end of butter that you can’t grate.)
Toss the butter into the flour mixture with your hands until well coated.
4. Drizzle 6 tablespoons of water over the mixture and fold the mixture together until it clumps
together. Continue adding water a tablespoon at a time until a loose and crumble dough
forms. (It should hold when squeezed.)
5. Gently knead the dough a few times in the bowl until a cohesive mass is formed. Shape into a
½-inch thick square and wrap tightly in plastic wrap. Chill for 1 hour.
6. On a lightly floured surface, roll the chilled dough into a 1/2-inch-thick rectangle. Fold the
dough in thirds like a letter. Turn 90 degrees. Repeat rolling, folding, and rotating 3 more
times.
7. Fold back into thirds, wrap tightly, then chill for at least 2 hours or up to 2 days, or placed in a

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Puff Pastry - Preppy Kitchen https://preppykitchen.com/puff-pastry/

freezer bag and freeze for up to 2 months.

Notes

• The butter is grated to make the process of laminating quicker and lowers the risk of tearing
the dough. If you spend too long trying to roll the dough, you risk the butter getting warm
and melting into the dough instead. I do not suggest using cubed butter or roughly chopped
butter in place of grated butter.
• If it’s summer or you have a humid kitchen, keep a close eye on the dough. If you feel the
dough is getting too warm at any point of rolling the dough, put it back into the fridge to chill
it.
• If the dough feels rubbery or starts shrinking during the laminating process, place it in the
fridge to chill.
• If you are freezing the dough for later, allow it to thaw in the fridge before you unfold it to
avoid cracking or breaking the frozen dough.
• When freezing the dough, double wrap it in plastic before placing it in a Ziploc bag to prevent
freezer burn.
• You can place your mixing bowl in the fridge ahead of time to help keep the dough cool when
you knead in it.
• Only use as much flour as necessary. If you are over-flouring your surface, you will incorporate
more flour into the dough than needed. Too much flour leads to a tougher pastry and
prevents the layers from sticking together when laminating.

Nutrition
Calories: 646kcal | Carbohydrates: 51g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Trans Fat: 2g |
Cholesterol: 122mg | Sodium: 298mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1418IU |
Calcium: 23mg | Iron: 3mg

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