PUFF PASTRY

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Puff Pastry image

Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 pounds 11 ounces

Number Of Ingredients 4

1 pound unbleached all-purpose flour (about 3 1/4 cups), plus more for dusting
1 pound (4 sticks) cold unsalted butter, cut into small pieces
2 1/2 teaspoons kosher salt
1 1/4 to 1 1/2 cups heavy cream

Steps:

  • Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape butter mixture into a flat square about 1 inch thick (it should measure about 5 inches by 5 inches). Wrap well in plastic, and chill at least 30 minutes.
  • In a large bowl, combine remaining flour with salt. Gradually add cream, and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 by 7 inches, wrap in plastic, and chill, at least 30 minutes.
  • Remove dough from refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill at least 30 minutes.
  • Remove dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
  • Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your trifold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
  • Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.

Amina Ami
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I'm so glad I found this recipe. It's the perfect way to make puff pastry at home.


Wasswa Hamza
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This recipe is a bit time-consuming, but it's worth the effort. The puff pastry is amazing!


Lukasz Marszalek
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I love making this puff pastry. It's so easy and always turns out delicious.


Daniel Elemi
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This recipe is a family favorite. We make it every year for Christmas.


Davies Angalabiri
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I've made this recipe several times and it always turns out great. It's my go-to recipe for puff pastry.


Michelle cameron
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I'm not sure why this recipe has so many positive reviews. I thought the puff pastry was bland and boring.


Sultan Multan
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I was disappointed with this recipe. The puff pastry was dry and tasteless.


Pratikshya Malla
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This recipe was too complicated for me. I think I'll stick to buying puff pastry from the store.


Shivam Balu
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I'm not sure what I did wrong, but my puff pastry didn't turn out as flaky as I expected.


nadim FAYEZ
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This recipe was a bit challenging, but the results were worth it. The puff pastry was delicious!


Ail gol Ali gol
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I'm so glad I found this recipe. It's the perfect way to use up leftover puff pastry.


Ishmael Roache
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This recipe is a keeper! I'll definitely be making it again and again.


Eamdul Khan
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I love this recipe! It's so versatile. I've used it to make everything from sweet to savory dishes.


MAfnanijaz Ali
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This is the best puff pastry recipe I've ever tried. It's so easy to make and the results are always perfect.


jake casarez
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I followed the recipe exactly and the puff pastry turned out perfectly. It was so light and flaky. I used it to make a chocolate croissant and it was amazing!


Amtiz
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This recipe is a lifesaver! I'm always looking for quick and easy recipes, and this puff pastry is perfect. I can whip it up in no time and it's always a crowd-pleaser. I've used it to make everything from apple turnovers to cheese straws.


melissa Cadamore
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I'm not much of a baker, but I decided to give this puff pastry recipe a try. I'm so glad I did! The pastry turned out perfectly and was so delicious. I used it to make a savory tart with roasted vegetables and goat cheese. It was a huge hit with my


Jaabir Huseen
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This puff pastry recipe was a game-changer for me! I've always been intimidated by puff pastry, but this recipe made it so easy and approachable. The results were incredible - the pastry was light, flaky, and golden brown. I'll definitely be making t


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