Description
A traditional French puff pastry recipe (Pâte Feuilletée) featuring hundreds of buttery, flaky layers for professional baking results.
Ingredients
2 cups (250 g) all-purpose flour
1 tsp (5 g) salt
1 tbsp (15 ml) oil
3/4 cup (180 ml) water, or as needed
1/2 cup (100–120 g) soft butter
3 tbsp (25 g) cornflour
Extra flour, for dusting
Instructions
Step 1: Whisk together 2 cups of flour and 1 tsp salt in a large mixing bowl to combine.
Step 2: Add 1 tbsp oil and 3/4 cup water to the dry ingredients, mixing until a smooth dough forms.
Step 3: Chill the wrapped dough for 30 minutes in the refrigerator to allow the gluten to relax.
Step 4: Roll the dough into a rectangle and spread 1/2 cup soft butter over two-thirds of the surface.
Step 5: Dust the butter with 3 tbsp cornflour and perform your first fold by overlapping the thirds like a letter.
Step 6: Complete 5 more turns (rolling and folding), chilling the dough for 20-30 minutes between every two turns.
Step 7: Final rest the dough for 2 hours before rolling out to 1/8 inch thickness and baking at 400°F until golden brown.
Notes
Ensure the water is ice cold and the butter is pliable but not melted for the best lamination.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 285 kcal
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4.2g
- Cholesterol: 45mg
