Puff Pastry, Simple and Easy Recipe


This simple and easy puff pastry recipe that will give you the flaky effect when you don’t need the dramatically as classic puff pastry.

It is also a great recipe to follow if you are making puff pasty the first time.

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Recipe


Shopping List

1 1/2 cup butter
2 cup flour
2/3 cup cold water
1/2 tsp salt, optional


Tool List

A large stainless steel bowl
A wooden spoon
A small bowl of ice water for dipping your hands in order to keep your hands to stay cold
A hand towel for drying your hand
A dough pin, we prefer this type because it rolls the dough out more easily & more evenly
2 sheets of parchment paper


Tips & Tricks

Make sure everything stays cold, including your hands. Have a bowl fill with ice and water so you can dip your hands to keep them cold as needed.

Use your fingers and push into the dough instead of kneading the dough to avoid creating elasticity and gluten.

You can put the finished dough in the freezer and use it later. Simply take the dough out of the freezer 20 minutes before rolling the dough to make into the desired shape.


Recipe

 

Puff Pastry, Simple and Easy Recipe

Print Recipe
Cooking Time: 1 1/2 Hour

Ingredients

  • 1 1/2 cup butter
  • 2 cup flour
  • 2/3 cup cold water
  • 1/2 tsp salt, optional

Instructions

1

Cut the butter in little cubes. Put them back in the frige once it is cut.

2

In the large stainless, add flour, make a well and add cold water.

3

Use the wooden spoon to mix the water so it gradually disappears into the flour.

4

Don’t over work the dough. The dough should be rough.

5

Put the dough over a parchment paper.

6

Add butter cube to the dough

7

Place the 2nd parchment pepper on top of the dough mixture.

8

*** For the following steps, put the dough in the fridge for 10-15 minutes when the butter gets to warm or soft.

9

Use the dough pin and lightly pound the dough until butter sticks to the dough.

10

Repeat the process until the butter is incorporated into the flour dough.

11

You should still be able to see the cube shape of the butter.

12

Form the dough into a rectangle shape and roll the dough out for about 6 inches by 18 inches.

13

Fold 2 ends at the center of the rectangle dough so the edges meet.

14

Fold the dough in half so the edges are on top of each other.

15

Chill the dough in the fridge for 10-15 minutes.

16

*** Repeat above steps 4 times.

17

Roll out the dough, cut and make into the final desire shape for baking.

18

Brush the shaped dough with egg white wash.

19

Freeze the shaped dough for about 15-20 minutes before baking.

20

Preheat oven at 425F

21

Bake for 20 minutes or until they are lightly brown.

Notes

Make sure everything stays cold, including your hands. Have a bowl fill with ice and water so you can dip your hands to keep them cold as needed. Use your fingers and push into the dough instead of kneading the dough to avoid creating elasticity and gluten. You can put the finished dough in the freezer and use it later. Simply take the dough out of the freezer 20 minutes before rolling the dough to make into the desired shape.

Did you make this recipe? We want to see it!

Tag @hazardouskitchen on Instagram

hashtag it #hazardouskitchen & #hazardlicious

You Might Also Like