05/17/2025
Homemade Puff Pastry
ā Ingredients:
2 1/2 cups White Lily all-purpose flour (sifted) https://amzn.to/43IGeiD
1 tsp salt
1 cup (2 sticks) unsalted butter, very cold, cut into cubes
2/3 cup ice water
(Optional: 1 tsp lemon juice or vinegar to relax gluten and improve texture)
š§ Instructions:
1. Prep the Dough (Detrempe):
In a large mixing bowl, whisk together the flour and salt.
Add in the cubed cold butter. Use a pastry cutter or your fingers to break the butter into the flour until you have pea-sized chunks (do not overmix ā chunks = flakes).
Drizzle in the ice water gradually, mixing gently with a fork or your hands until the dough just comes together. Add more water a tablespoon at a time if needed.
Form the dough into a rough rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll and Fold (Turns):
On a lightly floured surface, roll the dough into a 10x15-inch rectangle.
Fold the dough into thirds like a letter (bottom third up, top third down).
Turn the dough 90 degrees, roll it out again into a rectangle, and fold again.
Repeat this rolling and folding process 4 to 6 times, chilling the dough for 20ā30 minutes between every 2 turns to keep the butter cold.
3. Final Chill:
After your final turn, wrap the dough tightly and refrigerate for at least 1 hour or preferably overnight before using.
š” Tips:
Keep everything cold: Cold butter = flaky pastry.
Donāt overwork the dough: You want to see streaks of butter.
Use a light touch when rolling; press gently.
You can freeze puff pastry dough for up to 2 months. Thaw in the fridge before use.
