Puff pastry


700g       flour

900g       butter cold, cut in 1 inch cubes

20g         salt

350g       ice water strained of ice


  1. Place flour, butter, and salt in a large bowl, and toss until even.
  2. Add the water all at once and use your hands to toss until the flour has evenly absorbed the water.
  3. Press the dough into a solid mass with your hands. Form into an 8 by 12 inch rectangle, wrap in plastic, and chill for 1 hour.
  4. After 1 hour, perform 2 book turns on the dough. Wrap and chill for 4 hours, or overnight.
  5. Perform 2 more book turns, then let the dough rest for 4 hours, or overnight.
  6. Cut the block of dough in 4 pieces and keep in the refrigerator, and working with one piece of dough at a time roll the dough out to the size of a half sheet pan, 12 by 16. Store the sheets of dough in the freezer between sheets of parchment.



6 Responses to “Puff pastry”

  1. Alexandria

    After the second 2 book turns do I need to let the dough rest in the refrigerator or on the counter?

  2. Aravinda Tota

    1 ¼ inch pieces – does this mean cut it into squares? That seems small.

    • Dana Cree

      that was just an instruction for an old dish from blackbird where we cut it in small squares and let it blow up, then plated the abstract and wonky cubes with pastry cream and mixed citrus.


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