Think you can make puff pastry at home? With thispuff pastry dough recipe, you can have fresh homemade puff pastry anytime.
Contrary to the popular belief, Puff Pastry Dough can be quite easy to prepare at home. I use to look at it as something beyond kitchen. After digging through recipes, I came up with a simple, yet a complete success at the end.
Here it goes, step by step instructions for such an easy recipe. I would highly recommend for everyone to try. I will also be posting recipes on how to make a use of this dough.
Tips for Making this Puff Pastry Dough Recipe
- Key to making the perfect dough is using very cold ingredients and working with the dough quickly.
- You can store the dough in a refrigerator for a few days or in a freezer for several months, as long as it is sealed all tight.
Recipes Using Puff Pastry
There are SO MANY uses for Puff Pastry. You can cheat by purchasing it already made in the freezer aisle of your local grocery store, but, why buy it when you can make it homemade?
Here are a few of my favorite recipes using this puff pastry dough recipe!
- Napoleon Log Cake Recipe
- Puff Pastry Cheese Turnovers
- Quick Apple Pies
- Angel Wing Cookies Puff Pastry
- Poppy Seed Strudel Recipe Puff Pastry
Ingredients for Puff Patry Dough Recipe
How to Make Puff Pastry Dough
Following the printable directions below, you will sift and combine your dry ingredients. You will grate fresh butter into this mixture and combine as directed to form the dough. Frozen butter is easier to work with when grating in a recipe such as this.
Once the dough has been refrigerated as directed, you will knead and form the dough into a rectangle. Continue the process of folding as directed before chilling until ready to use.
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- Sift the flour and salt into a large bowl, place it in a refrigerator for about 15 minutes. Grate frozen butter into flour, once in a while mix in butter into the flour to prevent from sticking.
- Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm, rough dough.
- Wrap the dough tight with a plastic wrap and leave in a refrigerator for 30 minutes.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the center, then the bottom third up and over that, same with sides. Roll out again to three times the length into a rectangular shape. Place parchment paper on top of the dough, fold over top and bottom of the dough, Wrap with a plastic wrap and let it chill in a refrigerator for about an hour.