Puff Pastry From Scratch

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Puff pastry from scratch seems near impossible. But its much easier then you might realize. This puff pastry dough is light, flakey and just the right texture.

I love PUFF PASTRY! It’s a delicious delicate dough. Although it does have quite a bit of butter in it so I limit making it throughout the year. But when I do its  always a treat. It’s amazingly simple to make. Who knew? Certainly not me until pretty recently. And like most things, once you know how to make your own you’ll never buy store bought again. Here’s one for your recipe archives.

What You’ll Need To Make Puff Pastry:

2 Sticks of salted butter

½ room temp water

2 cups all purpose flour

Directions:

Add everything to the bowl and mix with your fingers until it forms into dough. Mold into a ball and wrap it in plastic wrap. Refridgerate for 30 minutes. Remove from plastic and roll out onto a floured surface with a rolling pin. Try creating a large rectangle so the butter is even when you start folding it. Fold it like your folding a piece of paper. Place it back into the plastic wrap, and refridgerate once more for 30 minutes.

Take it out again and repeat the roll out and folding it the same way you did the first time. Do it a total of four times placing the folded dough back into the fridge for 30 minutes.. After the fourth time your dough is ready to use. It should last in the fridge up to two days if your not using it right away. 

If you make this recipe and love it, I would love it if you would come back and give it 5 stars!

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Puff Pastry

Yield: 1 sheet of pastry

Prep Time: 25 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

A buttery flakey light pastry

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Ingredients

• 2 Sticks of salted butter
• ½ room temp water
• 2 cups all purpose flour

Instructions

1. Add everything to the bowl and mix with your fingers until it forms into dough.
2. Mold into a ball and wrap it in plastic wrap.
3. Refrigerate for 30 minutes.
4. Remove from plastic and roll out onto a floured surface with a rolling pin.
5. Try creating a large rectangle so the butter is even when you start folding it. Fold it like your folding a piece of paper.
6. Place it back into the plastic wrap, and refrigerate once more for 30 minutes.
7. Take it out again and repeat the roll out and fold it the same way you did the first time.
8. Do it a total of four times placing the folded dough back into the fridge for 30 minutes..
9. After the fourth time your dough is ready to use. It should last in the fridge for up to two days if you're not using it right away. 

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 183mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g

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