Homemade Puff Pastry

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Easy Homemade Puff Pastry

Easy Homemade Puff Pastry

Pasta de Hojaldre Casera Fácil

Recipe Yield

1 1/2 pounds puff pastry

Cooking time

20 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

  • 2 2/3 cups all-purpose flour plus more for rolling out dough
  • 1/4 teaspoon kosher or coarse sea salt
  • 3/4 pound (3 sticks) very cold butter diced
  • 3/4 cup very cold water

To Prepare

  • Place the flour and salt into the bowl of a food processor. Add the chunks of butter and pulse a few times, until the butter is incorporated in bits about the size of peas.
  • Slowly pour in the cold water while pulsing a few times until a very crumbly dough is formed. Turn the dough out onto a clean, lightly floured counter and gently push it together with your hands – do not knead.

Rolling and folding the dough:

  • With a lightly floured rolling pin, roll out dough into a somewhat triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.
  • Turn the dough a quarter-turn clockwise and roll out again into a rectangle shape this time. Fold the two ends lengthwise into the middle to meet. Then fold the dough in half across.
  • Turn the dough another quarter-turn clockwise and repeat the two steps above one more time, turning the dough a quarter-turn clockwise each time.
  • Tightly wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.

Comments

12comments inEasy Homemade Puff Pastry

  1. Chaba

    Mar 17

    How thin should the though be rolled to make say.. Guava pastries? Like 1/4 in.? I ask because I do tend to buy the freezer kind and it comes already in the correct thickness. All I have to do is cut it, however, your recipe looks too good not to try and that I will do!
    Thanks a bunch!
    ~Chaba

    1. Pati Jinich

      Mar 18

      Hey Chaba, thanks for your question! Your are correct, I would say about a to 1/4- to 1/8-inch thickness should be OK.

  2. Rosalene

    Feb 20

    Does the dough need to be refrigerated in between each set of folds, twice or 4 times? Or only at the end.

    1. Pati Jinich

      Feb 20

      Just at the end Rosalene, thanks for trying this recipe 😉

  3. Jeanette

    Feb 11

    How long can the dough stay in the fridge before it must be used? Can the dough be frozen?

    1. Pati Jinich

      Feb 11

      I would use it within a week Jeanette. And yes, it freezes really well 😉

  4. Cynthia Chavez

    Dec 21

    Where is the rest if the recipe after you it’s put in the fridge what comes next??

  5. Wanda

    Dec 10

    Salted or unsalted butter?

    1. Pati Jinich

      Dec 10

      I use unsalted butter, Wanda.

  6. diane gilbert friedman

    Dec 09

    I do this all the time as Arthur visits my hands a lot and make it impossible to do it the long way round

    1. Pati Jinich

      Dec 10

      I’m so sorry to hear this, but I’m glad you are still having lots of fun in the kitchen, Diane.

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