Puff Pastry Dough
While you can certainly buy puff pastry dough pre-made, you can't beat the flavor, flakiness, and satisfaction of homemade puff pastry. This recipe is absolutely delicious and surprisingly easy. Use immediately, or wrap tightly in plastic and freeze - simply thaw and use for sweet and savory tarts, elevated appetizers like spinach puffs, pop tarts, and so much more.
465 grams (4 cups) all purpose flour, plus more for dusting
- 5 grams (1 teaspoon) salt
450 grams (4 sticks) unsalted butter, chilled
- 230 grams (1 cup) cold water
1 egg (for egg wash)
In a bowl, mix together 3½ cups flour and the salt until well combined (save the remaining ½ cup of flour for dusting).
- Coarsely chop the chilled butter into 1½ inch pieces (no need to be precise, just make sure the pieces are around that size).
- Using the cut and rub method, rub the butter into the flour. Stop when the pieces are around 1-inch each. This will be much larger than what you would use while making a pie crust.
Slowly incorporate the water until a dough ball forms. The dough should have a few pieces of dry flour at the bottom and be just slightly sticky.
- On a heavily floured surface, roll the dough into a long rectangle about 2 by 1½ feet. Keep the surface very floured so the dough does not stick.
- Using a pastry brush, brush off any excess flour and begin folding. You will fold the short ends of the dough so they meet in the center of the dough and touch. Then fold one more time in half. You should have a long skinny rectangle. This is called a book fold.
Rotate your dough block 90 degrees and repeat the rolling and folding process one more time. Then chill the dough for 30 minutes.
- Remove from the fridge, and complete the book fold process two more times (4 folds in total). Wrap in plastic and rest in your refrigerator overnight.