Master Making Puff Pastries In 9 Simple Steps

Puff Pastry is the go-to ingredient for bakers in search of a flaky, buttery texture. Whether sweet or savory, this pastry brings a unique versatility to the table. It is crafted via a method known as lamination, and it achieves its signature puffiness with a nice crunch on the outside and a soft fluffiness within, once baked. Loved not only in professional bakeries, but also in homes, it's this secret addition that tends to elevate the flavor of our favorite fillings.

Here's a classic Puff Pastry recipe that you can use for a variety of sweet and savory dishes!

1. Ingredients

- All-Purpose Flour: 2 cups (plus extra for dusting)

- Salt: 1 teaspoon

- Cold Water: 3/4 cup

- Unsalted Butter: 1 cup (2 sticks), chilled and cut into small cubes

- Vinegar or Lemon Juice: 1 teaspoon (optional, helps with flakiness)

2. Instructions

Step 1- Mix Dry Ingredients:

- In a large bowl, combine the flour and salt.

Step 2- Add Cold Butter:

- Add the chilled butter cubes to the flour mixture. Using your fingertips or a pastry cutter, quickly work the butter into the flour until it resembles coarse crumbs. Some small lumps of butter should remain.

Step 3- Add Water:

- Gradually add the cold water (and vinegar or lemon juice, if using), mixing gently until the dough starts to come together. Be careful not to overwork it.

Step 4- Form the Dough:

- Turn the dough onto a floured surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 5- Roll Out the Dough:

- On a floured surface, roll the chilled dough into a rectangle (about 1/4 inch thick).

Step 6- Fold the Dough:

- Fold the top third of the dough down to the center and then fold the bottom third up over it (like a letter). This is your first fold.

Step 7- Turn and Repeat:

- Rotate the dough 90 degrees, roll it out again into a rectangle, and repeat the folding process. Wrap the dough again and refrigerate for another 30 minutes.