Easy Homemade Puff Pastry
Pasta de Hojaldre Casera Fácil
Recipe Yield
1 1/2 pounds puff pastry
Cooking time
20 minutes
Rate this recipe
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
22comments inEasy Homemade Puff Pastry
Anonymous
Jan 26
Love the simple way to make puff pastry
Pati Jinich
Jan 27
Yay, thanks!
Linda Mazzaufo
Oct 22
You make it look so easy.
Pati Jinich
Nov 02
😉
Rev. Roy G GOMEZ
Nov 06
Gracias, mi papa era panadero en San Antonio Tejas. Desafortunda amente, murio cuando yo tenia siete anos, pero el espiritu paadero esta en mi.
Pati Jinich
Nov 09
Gracias por tu mensaje, un abrazo!
Chrissie
Oct 12
This puff pastry dough was delicious 👍🏻😁
Pati Jinich
Oct 12
So glad you liked it Chrissie, thank you!
Sara V.Frazier
Sep 19
Voy a provar haciendo unas empanadas de manzana luego te hago saber como me salen ok?gracias de antemano.Sara
Pati Jinich
Oct 04
No dejes de platicarme que tal te quedaron Sara, un abrazo!
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
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.
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.
Pati Jinich
Feb 20
Just at the end Rosalene, thanks for trying this recipe 😉
Jeanette
Feb 11
How long can the dough stay in the fridge before it must be used? Can the dough be frozen?
Pati Jinich
Feb 11
I would use it within a week Jeanette. And yes, it freezes really well 😉
Cynthia Chavez
Dec 21
Where is the rest if the recipe after you it’s put in the fridge what comes next??
Pati Jinich
Dec 24
Once you put it in the fridge, the dough is ready. You can then use in a variety of recipes like: http://patijinich.com/pati_2020/chocolate-dipped-orejas/ http://patijinich.com/pati_2020/sardine-empanadas-2/ http://patijinich.com/pati_2020/campechanas/ http://patijinich.com/pati_2020/tuna-minilla-casserole/
Wanda
Dec 10
Salted or unsalted butter?
Pati Jinich
Dec 10
I use unsalted butter, Wanda.
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
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.