DIY Puff Pastry
Store bought brands while convenient are rarely the quality we want from our kitchens. Lack of freshness, repeated thawing and hours or days at room temp or other out of our control factors can make store brought less than appealing.
Happily, puff pastry is easier to make than you might think! And it stores for 2-3 days in the fridge or up to a month in the freezer, making it easy to make ahead!
Just don't "overwork" the dough!
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Recipe source/Photo Credits
Goes Great with
Step by Step
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Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add ¾ cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses). -
Add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process). -
On a lightly floured surface place dough and knead lightly approximately 10 times. -
With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 cm). -
Fold the dough like an envelope (see photos)
Then fold in half, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours)
Notes:
Your dough will last in the fridge for about 2 days.
Better yet it will freeze for up to a month.
If you do freeze it, allow it to thaw folded overnight in the fridge and then roll out the dough without unfolding it first.
