Description
Learn how to make flaky puff pastry from scratch without needing to refrigerate the dough between folds. This method simplifies the process for a delicious homemade treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 3/4 cup ice water
Instructions
- In a large bowl, whisk together flour and salt.
- Cut the cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently gather it into a ball.
- Flatten the ball into a rough rectangle.
- Fold the dough like a letter: fold one-third of the dough over the center, then fold the remaining third over that.
- Rotate the dough 90 degrees and repeat the folding process.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- Repeat the rolling, folding, and resting process two more times, for a total of three folds.
- After the final fold and rest, the puff pastry is ready to be used.
Notes
- Ensure your butter is very cold for the best flaky results.
- Avoid overworking the dough to maintain tenderness.
- Room temperature resting is key for this no-refrigeration method.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (for dough)
- Category: Baking
- Method: Folding and Resting
- Cuisine: French
Nutrition
- Serving Size: 1 oz
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: puff pastry, homemade pastry, no-refrigeration pastry, flaky pastry, baking from scratch