Master Homemade Puff Pastry Without Special Equipment
Learn how to make flaky, buttery puff pastry from scratch using simple kitchen tools. Our easy recipe guides you through the folding and layering process for perfect homemade puff pastry.
Ingredients
- 250 ml cold water
- 650 g Type 00 flour OR all-purpose flour + more for dusting
- 12 g sea salt
- 165 g diced butter softened
- 400 g diced butter very cold
Instructions
- Combine water, flour, salt, and softened butter in a large bowl. Knead for 1 minute with your hands to partially incorporate the ingredients.
- Add the very cold butter and knead for another minute with your fingertips, without warming the mixture, just to form a ball. At this stage, the butter will not be fully mixed in, and some butter pieces will still be visible.
- Transfer everything to a work surface and dust with flour. Roll out into a rectangle about 50 cm long and 7-8 mm thick. Fold the two short ends towards the center, overlapping them to create 3 layers. This forms the first layering.
- After each fold, rotate the dough 90 degrees before rolling it out again. Dust with flour and press it a little with the rolling pin to widen the rectangle.
- Roll it out again from the open end, trying to form a rectangle that is thinner and thinner than the previous one. Fold the two short ends towards the center without overlapping. Finally, fold the dough in half to create 4 layers. This completes the second layering.
- Cover with plastic wrap and refrigerate for 1 hour.
- Remove from the refrigerator and roll out again from the open end, dusting with flour. Fold like the second layering. This creates the third layering. The dough will become smoother and more uniform.
- Rotate the dough 90 degrees and roll out again. Fold into quarters like the second layering.
- Cover with plastic wrap, and refrigerate for at least 2 hours.
- After the refrigeration period, your homemade puff pastry is now ready to use in your recipes!