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Puff Pastry
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 872
% Daily Value**
Total Fat 63g
Saturated Fat 39g
Unsaturated Fat 3g
Cholesterol 163mg
Sodium 1021mg
Total Carbohydrate 66g
Dietary Fiber 2g
Sugars 0g
Protein 12g
Vitamin A  38%Vitamin C  0%
Calcium  3%Iron  5%
Potassium  3%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Puff Pastry

Recipe Tags: Pastry Recipes

Date Added: April 29, 2020


1 1/2 Teaspoons Salt pepper to taste
4 Cups Flour all purpose
1 Cup Water cold
1 Pound Butter unsalted
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1. Cut all of the ingredients in half if you're only doing one recipe.

2. Set aside about 1/2 cup of flour on a work surface.

3. Place the remaining flour with the salt in a mixing bowl or mixer.

4. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly.

5. Add just enough cold water so mixture can be gathered together in a ball.

6. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes.

7. Place the remaining butter on the work surface with the reserved flour.

8. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square.

9. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough.

10. Roll the dough into a cloverleaf shape, with 4 "leaves" extending diagonally from the center.

11. Place the butter flour mixture in the center, then fold each "leaf" over, forming a neat, square package with the leaves slightly overlapping.

12. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you.

13. Fold into thirds as you would a letter.

14. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn).

15. Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn.

16. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right.

17. Refrigerate 1 hour or longer between each set of 2 turns.

18. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour.

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Dietary Notes:
This recipe is high in Vitamin A with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten allergies.
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