Ingredients
2 cups all-purpose flour
1 tsp salt
250 g unsalted butter, frozen
2/3 cup water, ice cold
Instructions
- Prepare all ingredients and place them in the refrigerator to keep cold.
- Sift the flour and salt into a large bowl, then chill the bowl for 15 minutes.
- Grate the frozen butter directly into the flour, mixing occasionally to coat the butter pieces and prevent sticking.
- Make a well in the center and pour in the ice-cold water. Mix until a rough, firm dough forms.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll the dough into a smooth rectangle without overworking the butter streaks.
- Fold the top third of the dough down to the center, then fold the bottom third up over it. Repeat with the sides.
- Roll the dough again to three times its length, about 1/4 inch thick, and shape into a rectangle.
- Cover with parchment paper, wrap in plastic wrap, and refrigerate for 1 hour before using.
Notes
Add 1 tsp sugar for sweet pastry variations.
Mix in herbs like thyme or rosemary for a savory twist.
Use salted butter but reduce the added salt slightly.
Brush with melted butter for added richness before folding.
Store wrapped dough in the fridge for up to 2 days or freeze for up to 2 months.
Thaw frozen dough overnight in the fridge before using.
Baked puff pastry items can be reheated at 350°F (175°C) for 5–10 minutes until crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: No Bake
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of dough
- Calories: 260
- Sugar: 0g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
