Flaky Puff Pastry
This flaky puff pastry recipe yields a light and airy pastry perfect for both sweet and savory dishes.
Equipment
- 1 mixing bowl
- 1 pastry board or countertop
- 1 rolling pin
- 1 sharp knife or pastry cutter
- 1 plastic wrap
- 1 baking sheet
- 1 parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter Cold and cubed.
- ½ cup cold water
- 1 tablespoon vinegar or lemon juice
Instructions
- In a mixing bowl, combine the flour and salt. Mix well.
- Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, mix the cold water with vinegar (or lemon juice).
- Gradually add the cold water mixture to the flour and butter mixture, stirring gently with a fork until the dough comes together. Do not overmix.
- Turn the dough onto a lightly floured surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- After chilling, take the dough out of the fridge and place it on a floured surface. Roll it into a large rectangle (about ¼ inch thick).
- Fold the dough into thirds (like a letter). Rotate it 90 degrees and roll out again into a rectangle. Repeat this rolling and folding process three more times.
- Once finished, wrap the dough in plastic wrap and chill for an extra 30 minutes before using. Alternatively, you can freeze it for later use.
Notes
Make sure all ingredients, especially the butter and water, are as cold as possible to ensure that layers form properly. If you prefer, you can add a bit of sugar for sweet puff pastry or apply an egg wash on top before baking for a golden color. Puff pastry can be stored in the refrigerator for up to 3 days or in the freezer for up to a month, well wrapped.