Classic Laminated Puff Pastry
There is no shortcut for quality pastry. By folding cold butter into a simple flour-and-water dough, you build a structure that puffs into distinct, shatter-crisp flakes. It requires patience and a cool kitchen, but the result is a neutral, buttery canvas for any filling.
Control the temperature of your butter.
If the kitchen is warm, chill your rolling pin and work surface. If the butter smears instead of staying in a distinct block, stop and put the dough back in the refrigerator.
- rolling pin
- bench scraper
- plastic wrap
- baking sheet
- ruler
What goes in.
- 500gall-purpose flour
- 10gfine sea salt
- 275mlice-cold water
- 400gcold unsalted European-style butter
Consistent Thickness
Keep the butter slab and the dough at the same consistency during the rolling process. Use your bench scraper to keep your edges square so your layers remain uniform.
The method.
Make the detrempe
Mix flour, salt, and water until just combined into a shaggy dough. Wrap in plastic and chill for 30 minutes.
Prepare the butter
Place cold butter between two sheets of parchment paper. Pound with a rolling pin and shape into an 8-inch square. Chill.
The envelope fold
Roll the dough into a 12-inch square. Place the butter square at a 45-degree angle in the center. Fold the corners of the dough over the butter so they meet in the middle, sealing the seams tightly.
First roll and fold
Roll the dough into an 8x20-inch rectangle. Fold into thirds like a letter. This is your first turn. Chill for 45 minutes.
Complete the turns
Repeat the rolling and folding process three more times, rotating the dough 90 degrees each time before rolling. Chill for 30 minutes between every single turn.
Other turns to take.
Sweet Puff
Add 2 tablespoons of sugar to the flour mixture for pastry intended for fruit tarts or cream horns.
Savory Puff
Incorporate a teaspoon of cracked black pepper or finely grated hard cheese into the final fold.
When it doesn't go to plan.
Always brush off excess flour from the surface of the dough before folding to ensure the layers stick to each other.
If the dough resists when rolling, the gluten is too tight; let it rest in the fridge for another 15 minutes.
Use high-fat butter for the best lift; the lower water content prevents the dough from becoming soggy.
The ones that keep coming up.
How do I know if I have enough layers?
By doing four 'letter' folds, you are creating 81 layers of butter and dough, which is sufficient for a significant rise.
Can I freeze the dough?
Yes. Wrap it tightly in two layers of plastic. It keeps well in the freezer for up to a month; thaw overnight in the refrigerator before using.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe