Description
Puff Pastry Dough is a classic French-style dough, meticulously crafted for unparalleled flakiness and buttery layers. This recipe involves creating alternating layers of cold butter and flour through a series of folds, making it perfect for croissants, danishes, and savory appetizers. With proper chilling, you’ll achieve a delicate texture ideal for both sweet and savory bakes.
Ingredients
Scale
- 2 cups flour
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cut into cubes)
- 2/3 cup cold water
- 1 teaspoon lemon juice (optional, for elasticity)
Instructions
- Combine flour and salt in a large bowl.
- Add cold butter cubes, cutting into the flour until pea-sized pieces form.
- Gradually add cold water and lemon juice (if using), mixing just until dough comes together.
- Transfer dough to a floured surface and shape into a rectangle.
- Roll into a long rectangle, then fold into thirds like a letter.
- Rotate dough 90°, roll out again, and fold. Repeat folding and rolling 5-6 times, chilling the dough for 20 minutes in the fridge after every two folds.
- Wrap the dough in plastic wrap and chill for at least one hour before using.
Notes
Substitute half the butter with margarine for a lighter dough or use whole wheat flour for a rustic twist. Puff pastry dough can be made ahead and stored in the fridge for up to 3 days or frozen for 2 months. If dough gets sticky or hard to roll, chill longer. Excess handling can cause poor layer separation—work quickly with cold ingredients to ensure flakiness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: Folding and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1/8 dough
- Calories: 260
- Sugar: 0g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g