Go Back

Puff Pastry

1 1/2 pound puff pastry


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

To Prepare

  • Place 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 large pieces (about the size of a pea).
  • Slowly pour in the cold water while pulsing until a very crumbly dough is formed. Turn dough out onto a clean, lightly floured workspace and gently push it together with your hands – do not knead.
  • Rolling and folding the dough: 1. With a lightly floured rolling pin, roll out dough into a roughly triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.
  • 2. Turn the dough a quarter-turn clockwise and roll out, again, into a rectangle 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 steps 1 and 2 above one more time, turning the dough a quarter-turn clockwise each time.
  • Wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.