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Ingredients of Puff Pastry

1. It’s 2 cups of all-purpose flour, plus extra for dusting your counter and rolling pin.
2. It’s 1 tsp of salt.
3. Prepare 2 cups of ice water, you won't use it all but it is easier to spoon if you have more than a cup.
4. You need 8 oz of cold unsalted butter.

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Puff Pastry step by step

1. Set aside some extra flour for dusting your counter and rolling pin. Also set aside your ice water. Cold tap water is fine..
2. Mix the flour with the salt before pouring it out on your counter top. Form a pile..
3. Make a trough in the middle of your pile. Sprinkle 1 tbsp of water into the trough and immediately toss the flour lightly by cupping your hands together and using a scooping motion. Gather the flour back into a pile and repeat until a dough that you can pick up and flip over forms. Shape the dough into a square and wrap in plastic wrap. Refrigerate for at least 30 minutes. You have made what is commonly referred to as lean dough..
4. Cut the butter into chunks, dust with flour, and pound flat with the rolling pin. Gather it up; use a pastry scrapper if necessary. Dust with flour and pound flat again. Repeat this process until the butter is pliable and can be folded without breaking. Shape into a 4’’ x 4’’ square and wrap with plastic wrap. Refrigerate for at most 10 minutes..
5. Take the lean dough out of the fridge and put the plastic wrap to one side; we will reuse it. Roll the dough out into a 7’’ x 7’’ square. Take the butter square out of the fridge and remove it's plastic wrap. Place it in the middle of the lean dough and orient it so that it's corners are pointing between the corners of the dough. Fold the corners of the dough over the butter so that they meet in the middle. Pinch the seams close..
6. Flour the surface where you want to roll the dough out and flip it over so that the seams are down. Flour and roll the dough out so that it is 12'' long and 6'' wide. Fold the top third of the dough down and the bottom third over it as you would fold a letter. Rotate the dough 90 degrees and repeat. Now wrap the dough in plastic wrap you saved and refrigerate for 30 minutes. You have completed what is commonly call 2 turns on the dough..
7. Repeat step 6 twice more so that you will have performed a total of 6 turns. After the last turn, refrigerate the dough for at least 1 hour. After that, your dough is ready to be used as puffy pastry..

Learn More Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. And the most important thing to keep in mind when making these kinds of pastries is to keep. A vintage recipe for savory twists of puff pastry sprinkled with green pistachio nuts makes a great appetizer for St.