The Exquisite Joy of Puff Pastry

by on July 22, 2009

Puff Pastry

Ahhh puff pastry! Few things are tastier than a well made puff pastry. That sweet butter taste combined with an exquisite flakiness. Being able the make even a moderately good puff pastry will then open the door to culinary possibilities that will have your friends and family saying, “Holy shit, when did you go to culinary school.” Give ‘em the wink & sly grin while you declare that you are “Home schooled.”

NUMBER ONE key to a good puff pastry is the butter. Go all out here and find the best unsalted butter you can get your hands on, no cost spared. If you are lucky enough to have a store that carries the Plugra brand European Style butter, it is damn tasty and usually sells at a very reasonable price for the 1 lb. brick.  Smart & Final carries it in our area (Trader Joes used to :( ) at an exceptional under $3 price.

The start to finish time is a bit long, 3 + hours, but most of that time is chill time in between folds. As long as you aren’t leaving the house for a while, you can get plenty of other dishes made, or chores done, or football games watched while making the magic dragon pastry. Pay attention to the details while making this. A little mistake will magnify later.

puff pastry recipe

Also, when using puff pastry in recipes, keep in mind that their dough may be meant to rise differently than this one. This recipe should rise about 4 times it’s rolled out thickness, but even that will change with how old the dough is or how well it is made.

The dough and formed-ready-to-bake pastries keep very well in the freezer, but not so much in the fridge. This recipe is based off of “The Professional Pastry Chef” by Bo Friberg, we’ve just tweaked a couple of the techniques to what we’ve found to be easier for us.

P.S. If you are going to venture into pastry making, I seriously suggest you start baking by weight if you aren’t already. Get a kitchen scale, especially one that weighs in grams. Pastries are as much science as art and you need to be as accurate as possible. So start weighing out ingredients and have less recipe missteps.  After you get used to baking this way, you will love it.

-Todd

Puff Pastry Recipe

Yield: @ 2 lbs or @ 910g worth of Puff Pastry

This recipe is based off of "The Professional Pastry Chef" by Bo Friberg

Ingredients:

Butter Block Ingredients

  • 1 lb + 3 1/2 T (510g) cold unsalted Butter
  • 2 t (10ml) Lemon Juice
  • pinch of Salt
  • 1 c (130g) Bread Flour

Dough Ingredients

  • 3 c (400g) Bread Flour, approximately
  • 3 1/2 T (55g) soft unsalted Butter
  • 2 t Salt
  • 1 c (240ml) cold Water

Directions:

Make Butter Blockpuff pastry recipe

1. In mixer w/ paddle attachment, work butter lemon juice, salt, and flour into a smooth paste.

2. On a sheet of wax paper, roughly form an approx. 6" square with the butter block mixture. Lay another piece of wax paper on top and smooth out the square & straighten the sides. Peel back each wax paper sheet & re-lay as it wrinkles to keep a smooth, even surface. After block's thickness & sides are even, refrigerate until firm.

Make the doughpuff pastry recipe

1. Sift flour onto your work surface (preferably something chilly like granite or marble slab) Pinch butter into chunks and place on top of flour. Continue pinching butter into flour until it resembles coarse crumbs.

2. Now it's kind of like making fresh pasta. Shape into a mound, then make a well in the center of the mound. Add the salt & cold water into the well, then with a fork, use a whisking motion to gradually incorporate the well's sides into the water. When it starts to form a solid mass, finish incorporating the flour by kneading. Incorporate just until it is still sticky and has a rough texture. Adjust the water & flour as needed. Try to knead as little as possible. Puff pastry likes lazy kneaders.

3. Form dough into a ball, remember-knead as little as possible. Flatten the ball a bit, then cut a cross halfway through the dough. Wrap it up & let rest in fridge for 30 minutes.

You'll want the Butter Block to have approximately the same consistency as the Dough, after the dough is rested. You don't want the butter rock hard, but not mushy soft, either. A dough that is softer than the butter will stretch while the butter doesn't. If the butter is softer than the dough, it will be pushed out the sides. Either suck to some degree. You may have to adjust chill/resting times for either dough or butter block so they are about the same. Kitchen temp., how long it took to make the dough, fridge temp., all affect the consistency of the Butter Block & Dough. Figure out adjustments to make so they'll work together homogeneously. It may take a time or two, but you'll get the hang of it. While everything is chilling, get to work. Clean that kitchen up. Then relax & get ready to assemble.

Assemblypuff pastry assembly

1. Pull the corners of the cuts out of the dough ball to make a square shape. Roll the dough out to a square slightly thicker in the center than on the sides, and slightly larger than the butter block.

2. Place the butter block diagonally on the dough square, so that the butter corners are pointed at the middle of the dough sides. Fold the uncovered dough corners over the butter block to completely envelop the butter. Pinch the seams tightly together to seal in the butter.

3. Dust your work surface with flour, and roll the dough into a rectangle about 1/2" thick. Remember to keep dusting with flour whenever needed to keep the dough from sticking & tearing the layers.

4. Size up your rectangle visually into 3. Fold one third over the middle, then fold the opposite third over. Just like a tri-fold brochure. Try to have everything as even as possible. All the edges should match fairly closely. Put on a plate, cover, and refrigerate for about 30 minutes. Relax, read the paper, check email, whatever you like.

5. Roll out to 1/2" thick and repeat the fold. Don't forget to flour as you roll. Plate, cover, and refrigerate for 30 minutes. Repeat this for a total five roll & folds.

6. After the last fold, roll the rectangle out to about 3/4". If it is difficult, put dough in the fridge for a bit to relax the gluten. If using immediately, cover, rest in fridge for about 30 minutes, then use as needed. If it's for later, cut into sections big enough but that still fit easily in your freezer (usually just in half), layer with wax paper between sections, freezer bag it, & store until needed.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


Step by Step Recipe Gallery

Blend butter & flour for butter block

form into 6″x6″ square

make dough


sift flour onto worksurface

pinch butter into flour

make a well and add water


form into a ball

slash the top pull stretch into a square

diagonally place butter block on dough square

wrap butter block with dough and pinch seams closed

roll and fold

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{ 66 comments… read them below or add one }

1 Gala July 22, 2009 at 1:33 am

beautiful pictures….
I never had the nerve to make puff pastry on my own :
but if someday I’ll have the courage I will definitely use you post!

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2 Cate July 22, 2009 at 2:11 am

As soon as I live somewhere that butter is affordable again (I can’t do $5 for a single stick!) I hope to master puff pastry. I tried once and it wasn’t too great, but I’m not ready to give up!

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3 joey July 22, 2009 at 5:48 am

The heat where I come from has always deterred me from atempting puff pastry…maybe one day! Or when I finally get an air-conditioned kitchen!

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4 Chef Fresco July 22, 2009 at 6:17 am

These look exquisite. I need to make more time for baking. So often I only concentrate on the main meals and not some the delicacies that can accent them such as the puff pastry.

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5 Phoo-D July 22, 2009 at 7:08 am

Wow – making puff pastry is close to #1 on my list of kitchen fears. Your photos and explanation make it seem so approachable, now I just need to find my nerve!

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6 Irina @ PastryPal July 22, 2009 at 9:08 am

Ahh, yes, puff pastry. The holy grail of pastry making. I admit, even as a former pastry professional, I’ve only made it from scratch a handful of times. We usually ordered it from somebody else! Homemade really is incredible, and I think everyone should try it at least once, just for the experience of it. Even if it doesn’t come out perfectly, it’s still pretty darn great.

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7 Hélène July 22, 2009 at 11:56 am

I have to conquer puff pastry, this is a project for the Fall. Sounds easy when you look at your step-by-step pics. The end resul is magnifique! Gorgeous pictures.

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8 Veron July 22, 2009 at 12:07 pm

I love puff pastry. Bo Friberg’s book is amazing!

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9 radish July 22, 2009 at 12:33 pm

I’ve been warned about how frustrating making this could be and I am more than ever tempted to give it a go! Thanks for the post – really explicit instructions are helpful!

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10 Memoria July 22, 2009 at 1:04 pm

I love love love making puff and danish pastry; it is so therapeutic. I just don’t know what to do with it when I’m done, since I’m not crazy about the different pastries you can make with it. I guess I could make something for others with it. :D

Your photos are lovely. Thanks for the step-to-step instructions!

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11 michelle March 24, 2010 at 10:00 am

Then make savory filled puffs. Think crab rangoon or crawfish, or chicken. Mmmmmm.

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12 matt July 22, 2009 at 1:20 pm

Insane. I always thought that making Puff was an ordeal, way beyond my skill or patience, and you have just confirmed that!

But bloody hell, that is some amazing looking pastry. You guys never cease to amaze me.

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13 garrett July 22, 2009 at 1:43 pm

The inclusion of the step by step photo guide really just gives this post panache. Phenomenal work. =)

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14 Lori @ RecipeGirl July 22, 2009 at 3:32 pm

Wow, you’re totally brave. I’ve ALWAYS imagined making my own puff pastry… but I haven’t quite had the gumption to do it yet. Looks like it turned out fabulous. I really must try this!

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15 White on Rice Couple July 22, 2009 at 10:46 pm

Gala – Thanks. Hope you try making puff pastry. The smells even when making the dough are some of my favorites.

Cate – $5 a stick. Ouch. That should be a law against that. Pure robbery!

joey – It’s definitely a bit harder in the heat. Was in the high 80′s with no AC when I made this batch. Lucky for granite counters and being able to work quick.

Chef Fresco – Thanks. It can be so good in the mains as well. Or even killers starters. Vol-au-vent anyone?!

Phoo-D – Do it! What have you got to lose? Even a mediocre puff pastry is awesome.

Irina – So many restaurants have to. It takes time and the kitchens are usually so hot. It much more practical to buy it, but ohhhh to make ones own. So tasty, huh? And the sweet smells of the butter and flour while making the dough…. Magical.

Hélène – Thank you. Hope the pics and instructions make it doable.

Veron – Me too! That book is so hammered, half of the pages don’t stay in anymore. Love his instructions and recipes.

radish – Hope you try making it. I remember being a bit confused the first time I tried it, so I tried to remember that beginner’s standpoint when I was writing the steps. Hopefully the pics will make it easier.

Memoria – Maybe no sweets for you? We have a post coming up soon where a baker gave us a savory use for puff pasty. That might be appealing for you.

matt – You give us too much credit. You could do this no problem. Thanks for the compliments.

garrett – Thanks a bunch. Sometimes you just gotta see it to help understand it.

Lori – You really must try. It isn’t that bad, it just takes a bit of time. But it is a sweet, pleasurable time.

Thanks for the visits and comments everyone. We’d love to hear what everyone’s favorite uses for puff pastry are. We have more recipes in the future with puff pastry, including probably the next post, but of course we want to hear what your favorites are. Hope everyone has a great day. Todd

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16 Kari July 23, 2009 at 5:02 am

I’ve wanting to make puff pastry for awhile now and wondered why I had never seen a recipe for it on a cooking site or even in any of my cookbooks. Maybe because it appears to be labor intensive. I’m going to try it though. Thank you for posting it — the step-by-step photos are very helpful.

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17 Darina July 23, 2009 at 8:03 am

I’ve been contemplating making my own puff pastry for the longest time. It’s right up there with making my own phyllo; you just can’t compare the store-bought stuff to the homemade. Such a detailed post with lovely pictures is helping me work up the nerve. Kudos.

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18 The Duo Dishes July 23, 2009 at 11:23 am

Honestly…we’re never going to do this! But it’s awesome to read about it. Definitely a labor intensive but rewarding treat. Hopefully you made at least 5 batches, so you’ll have it on hand anytime.

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19 Simone (junglefrog) July 23, 2009 at 1:44 pm

Love the photos, but I am not sure if I ever will be making puff pastry any time soon. I am not a real baking star as I have proven myself time and again, so this just is a little bit too daunting for me! Would love to be able to make it though…

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20 Susan July 23, 2009 at 7:44 pm

Geez..I’ve just finally gotten a firm grip on pie dough (oh, the years fighting that. Oy!). Heck..I might as well go all the way and give this a go, too. Your calm yet explicit instructions and pic’s make it look much more doable for a non professional. Thanks for this!

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21 Tuty July 23, 2009 at 7:47 pm

Todd,
Patience must be your virtue ;-)

Andrea Nguyen’s Pate Chaud is yummy… my whole family loves it albeit with a purchased puff pastry.

BBQ pork/Char Siu filling (like the one in the dim sum house) is another favorite of mine. Curry beef puff…. chicken with mushroom ragout… guava and farmers cheese (Caribbean & Mexican thing)…and the list goes on.

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22 Jen Yu July 23, 2009 at 9:31 pm

*Applause* Todd, you are good enough to take on the Daring Bakers! :) Beautifully executed. I can only imagine how perfectly fluffy and flaky your pastry came out. When the DBs did this we made Danish Braids with the dough – and I filled mine with BBQ pulled pork. For me, puff pastry is perfect with the savories. And amen on the weighing of ingredients. I can’t tell you how many times I’ve had commenters tell me, “In the US, we use ounces and cups.” The hell? ;) xxoo

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23 Miakoda July 24, 2009 at 6:32 pm

This is almost the first thing I attempted when I started cooking/baking and I remember I was so thrilled. People would ask me ‘You MADE this?’ I find it a bit surprising myself that I didn’t start with cakes or bread or something a bit easier. Nice step by steps :)

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24 Lori Lynn July 26, 2009 at 6:25 pm

Kudos to you. My baking patience is way too short. But I really appreciate what others can do. Photos lovely, as usual.
LL

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25 Murasaki Shikibu July 27, 2009 at 1:53 am

Thank you for this. This is absolutely great…. I might even try making it. :)

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26 Sopheavy July 28, 2009 at 3:52 pm

Thanks for the step by step tip. It looks so yummy. I’m always nervous making something so delicate like this. The last couple times I made bread….it was horrible lol. so lets see if i have luck with puff pastry.

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27 White on Rice Couple July 29, 2009 at 11:51 pm

Kari – Good luck. Hopefully the kitchen won’t be too hot for your first time. The hotter the kitchen, the quicker you have to work.

Darina – Hope you give it a shot. It’s so tasty when you make it yourself.

The Duo Dishes – You’re too cute in your honesty. I like that. I only make 1 batch at a time unless we have an intended purpose for it, because it actually goes quite far. But we also always try to have a batch stashed in the freezer at all times. An easy knock out dessert… Puff pasty topped with pastry cream, fresh berries, and a swish of powdered sugar.

Simone – Hope someday you give it a try. Thanks for the compliments.

Susan – You are too sweet. Good luck on your pastry learnings.

Tuty – Pate choud are one of our favorites. If we aren’t making them we are always buying them in Little Saigon. And once you start making your own there is so much to play with. I’m not so sure I’m patient, as I am stubborn. I just have to figure some things up and won’t let it go until I do.

Jen – I humbly bow to your praise. You and your DB clan kick some serious pastry ass. Some of you are out of my league, though. You might have noticed the lopsided rising… sloppy egg washing. I still have to fine tune more before I’m at your level. Ounces and cups drives me nuts sometimes. At least converting keeps my math up.

Miakoda – Jumping in with both feet, well done! It’s such a great feeling, huh.

Lori Lynn – Thank you very much.

Murasaki – You’re most welcome. I hope you do make the puff pastry. So many delicious things to do with it.

Sopheavy – Bread can be a very tricky beast. You are dealing with a live organism and it takes a while to understand. I still don’t as much as I would like to. Puff pastry is more about technique. Try to understand each step as well as you can before you begin, then pay attention to the details and hopefully it will turn out wonderful.

Thanks for visiting everyone. For those who haven’t tried making puff pastry yet and are wanting to, give it a try. It isn’t as hard as what it might seem. And the rewards are incredible. Todd.

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28 Sophy August 11, 2009 at 9:32 am

I made the puff pastry this weekend and for some reason, it’s not pretty and soft and fluffy like yours. Mine came out really buttery and greasy. There were layers but very buttery and somewhat brittle. Maybe I used to much flour when rolling the pastry. Or it could be I left the butter block and the dough too long in the fridge (almost an entire day) unassembled. By the time I took it out to assemble it was hard like I rock and I took it out for about 1-2 hours before it became a little softer to work with. Anyway, I’ll try again. I’m so sad it didn’t come out like yours but I’ll try again.

So sorry it didn’t turn out well for you. From what you’ve described it sounds like the problem lies in the timing of assembling the dough. The timing really is crucial so that both the butter block and dough ball are at compatible consistencies. What creates a good puff are the hundreds to thousands (depending on how many single folds you do) of layers of butter and dough that are formed and if the dough and butter block don’t match up it can break down those layers. Another problem may have been oven temp. Make sure your oven was hot enough. The butter layers need quick, hot heat to more or less evaporate and create the puff. Glad you aren’t giving up. There are so many things which the first time I’ve tried them I’ve failed, but after developing a better understanding through experience I’ve come to enjoy and excel at making them. – Todd

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29 Sophy August 14, 2009 at 2:59 pm

Thanks for the wonderful tips! I decided to make the pastry again and this time it was so much better and delicious. I must have done something wrong along the way earlier. It’s kinda like when I’m making bread. I don’t have a bread machine or a mixer so I have to do everything by hand and sometimes it turns out and sometimes it doesn’t. I realized I made a big mistake on the last roll and fold, I didn’t roll it out thin enough. Instead I kept it on the thicker side and I believe that’s what caused it to be too greasy and also the thickness probably didn’t allow it to rise and puff up correctly. Of course I had already cut up the pastry dough by then and the damage was already done. So after the second one I made sure to roll it out thin. By the way, I wanted it to be a savory pastry and made a crabmeat and gruyere and herb mixture for the filling. My company had a small cooking contest and I decided to make a savory puff pastry. I didn’t win boo hoo but oh well. None of us got to explain to the judges about it so they probably think my appetizer was a store bought thing because someone was standing in front of my dish and asked someone if it was homemade and we’re not allowed to tell people our dish because it was going to be biased. Do people not realize there are folks out there that actually made everything from scratch? I can’t believe how many people these days make a meal out of a box. If they only knew how long I slaved in the kitchen for! Anyway I thought my dish was delicious and it looked fantastic!
Lesson learn, when making pastry, follow instructions to the T ! lol. :)
Thanks!

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30 pasquale May 4, 2010 at 12:29 pm

Great recipe! thanks

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31 Adelina August 25, 2010 at 12:57 pm

After reading this wonderful post of yours, I wonder if you ever made “Banh Pate Choud”?! If you do, please, please post a recipe!

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32 White on Rice Couple August 25, 2010 at 2:26 pm

We have. Actually just ate some for breakfast this am (bought them at a Viet bakery, we hit the ground running this morning) and we were just thinking that is another post we need to get to. Don’t know when we will have time in the immediate future, but it is on the short list.

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33 Elaine DeLany February 26, 2011 at 1:54 pm

Oh my goodness! I just followed your recipie to make my first puff pastry ever, and i”m in heaven! Thanks so much for taking the time to create such an easy to follow recipie with beautiful pictures! I can’t wait for my husband to get home from work so he can try it!

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34 Joe S March 29, 2011 at 8:54 pm

Great article. I have been making puff pastry for about 15 years based on a special family recipe my grandmother taught me(it has tremendous sentimental value). I’ve played around with a lot of variations on this recipe and the following really work well:

- this is not a summer recipe. the dough and butter must remain cool. Perfect temperature is 67-70 Degrees F. The butter and dough of similar consistency is an excellent tip! I use a cool, marble slab. My butter block is just butter, I’ve never tried the mixed ingredients – In Julia Child’s French Cooking book she uses just butter. Try it without as the recipe is complicated enough already. It’s about how the dough feels as you role it out. Letting the dough rest is really important. Don’t be afraid to dust with flour as you’re rolling out the dough. Also, sneak in more butter – I have tried 1.5 lbs butter for this much dough. It’s crazy tasting.

A nice finish is to roll out the dough in a bed of berry sugar, and finish the pastries under the broiler for 1-2 minutes. You get a beautiful caramel finish which really compliments the buttery pastry. beware though as I have burned many a batch at this point due to lack of attention.
Cheers all.

Finally, I am always amazed when it rises, it’s as close to a miracle as I am willing to admit exists.

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35 Krista April 2, 2011 at 10:52 am

Wow great photos, and you make puff pastry actually seem attainable. I am going to try this today – but have to admit, am scared it might turn out a complete failure. My husband has been asking for beef wellington for some time now, and usually I just buy pre-made puff pastry, but due to a recently discovered dairy allergy that my infant son has, I can not longer have dairy. SO – that being said, I am attempting your recipe with *gasp* (I know how awful this is) dairy free butter substitute (Nucoa). Oh how I miss real butter. I don’t expect it to be puff pastry exactly, but I am going to get it as close as I can. Again – beautiful photos and article, and am hoping with all the help you have provided here I may be able to come up with a decent faux butter puff pastry

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36 tomascicero April 29, 2011 at 9:40 pm

This is hands down the best presentation of puff pastry that I’ve been able to scrounge up on the internets. Thank you!

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37 Izzy October 10, 2011 at 5:20 pm

I made the puff pastry recipe. It was a lot of work, but it turned out great. The pastry was fabulous. Thank you very much!

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38 Malcolm Jones December 28, 2011 at 1:53 pm

Great recipe being looking for it some time now THANKS

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39 jann January 12, 2012 at 5:55 am

at what temp should this be cooked? i cant find the reference.

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40 White on Rice Couple January 13, 2012 at 10:28 am

The temperature you cook the puff pastry depends on what recipe you are using it for. This is just the recipe for the dough. Generally you will cook it at a higher oven temperature (425 degree average), but every recipe varies.

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41 Laurie Alves January 18, 2012 at 5:29 pm

WOW !! I am absolutely over the moon impressed! What a Fantastic Recipe! Thanks so much for giving us the low down! Love it!

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42 elsa sangma January 22, 2012 at 7:12 am

Ive tried your recipe and method. it turned out real good. Thanks.

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43 Hannah Tucker January 28, 2012 at 10:08 pm

Wow, this was so super easy! I can’t wait to use it for my Napoleons tomorrow, yum! And your pictures are so gorgeous. :o)
Thanks!

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44 Tal January 30, 2012 at 7:10 pm

Thank you for this wonderful recipe – I just made it, and am happy to say that the results were divine! Take courage, readers, it’s not as hard as it seems (though I know now, after making it, that the rolling process requires a wee bit of arm muscle, and perhaps, next time, a french rolling pin). Thank you, thank you, thank you!

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45 David Stowell February 9, 2012 at 7:40 am

Hey, thanks for this recipe. I am going to try to make a vegan version. I learned how to make
this at L’Ecole de Gastronomie Francaise Ritz-Escoffier and your recipe is pretty much the same.
And yes, you’re right the quality of the butter is important. I’m going to see what happens when
I make it with Earth Balance vegan butter substitute.
My favorite thing to make with puff pastry is Tarte Tatin. That’s the upside down apple tart with
that sparkling shiny carmelized sugar on top and that amazing flaky pastry underneath. I have
a version made with pears instead of apples that is so good it makes you cry. With joy.

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46 David Stowell February 11, 2012 at 11:54 am

Hey, it worked perfectly with the Earth Balance buttery sticks. This morning I made samples
of pain au chocolat and croissant and they were just right. Later today I am going to try the
Pear Tarte Tatin. Again, thanks for the recipe and keep posting! Now vegans can enjoy those
delicate puff pastry treats, too.

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47 Cheryl Crouse February 22, 2012 at 9:48 pm

I tried making puff pastry last summer and it flopped. Your great pictures are an inspiration for me to try again. I broke my left arm and hand in 11 places in a car accident a few years ago so have a hard time with the rolling pin, but maybe this will be good therapy. I bake pies and other baked goods for a large farmer’s market so need to start exercising my arm again. I had hoped to have pastries on my table of goodies for sale–but they stayed at home. But I will try again. This year our air conditioner will be working–and I will make the puff pastry in the early morning when it is very cool.

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48 Kara Lea March 21, 2012 at 2:17 pm

I am hoping to make a pear tarte tatin for my dad’s birthday this weekend. We have our own pears, as well as our own lard made from our own pigs. (We’re working on getting butter…) I was wondering if there was anyway to use this lard to make puff pastry, or if the taste would be too strange, or even if there woul be technical problems. I’ve never made puff pastry before, hence all the questions. Thanks for the post and wonderful directions.

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49 White on Rice Couple March 21, 2012 at 3:56 pm

Hi Kara. Sounds like a great assignment, making the pear tarte for you dad’s b-day. You can use lard instead of butter. It will actually rise more, but the taste will be a bit different (more bland) and the mouthfeel is a little different. Some describe it as a bit of a waxy feel. We haven’t tried it ourselves yet, but you are basically doing the same thing of layer the fat (now lard instead of butter) between the flour layers. Good luck and if you try it we’d love to hear how it turns out.
T

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50 Nicole April 4, 2012 at 9:35 am

I just got my mini pie maker in the mail yesterday, and this is the first thing I need to make to use it! I can’t wait. I’ve been wanting to try our scratch puff pastry for a long time.

Do you guys have a specific scale you’ve found you like?

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51 White on Rice Couple April 4, 2012 at 9:45 am

Hi Nicole,
Just about any digital scale we’ve used has been great, (our first cheap $20 scale lasted 10+ years) but a scale we recently acquired has become a new favorite. It is the OXO scale with the pull out display. A lot of time I’ll be measuring with a big bowl or on a piece of wax paper and it is hard to read the display, so having a display which can extend out 12″ or so is fantastic.
Good luck on your baking!

Todd

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52 Shannon S. June 20, 2012 at 9:58 am

THANK YOUUUUUU!!!!! I needed something that described the process and had accurate pictures. I am also happy you mentioned buying good butter. I would have just bought regular store brand butter, since that is what I use at home. That’s probably insulting to french cooking :( I’m also glad you mentioned about making sure the surface was well floured. I have been scared to over flour in the past when rolling things out, in fear of changing he consistency of what I’m making and it has definitely created problems. THANK YOUUU again for this article!

-Shannon

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53 renisa October 12, 2012 at 3:55 pm

can this recipe be halved? excited to try it but i don’t need that much.

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54 White on Rice Couple October 12, 2012 at 3:57 pm

You can, but it also freezes great. I almost never use a full batch when I make it, and will freeze half or more for the next time I am needing puff pastry.

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55 David October 18, 2012 at 2:00 am

I have tried many puff pastries at home… but can’t make it up to the perfection… you have described the recipe in a very simple way with good pictures, now i’m sure i will make the pastries up to the standard.. really a nice post…

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56 White on Rice Couple October 18, 2012 at 7:14 pm

Thanks so much David. Good luck on your next batch! Another tip I’ve picked up after watching some professional pastry chefs making the dough, is to not make the rolling pin do all the work in rolling out. They will continually pat the edges or make little adjustments by hand to keep everything squared up and straight while rolling out.
Love to hear how it comes out for you.
T

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57 Cherie October 31, 2012 at 7:11 am

SUCCESS!!!!! Thank you so much for this recipe. It was my very first time making puff pastry and I was very excited to see it bubbling and puffing up in the oven. It is a LITTLE too buttery, if there is such a thing, but I’m sure that is just preference.

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58 Mei November 28, 2012 at 7:39 am

Thank you soooo very much for posting this recipe! I’ve made it twice now and absolutely loved the results. By far the most amazing pastries I’ve ever had. It’s so wonderful that I posted a recipe on my blog using this dough and linked you. :)

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59 Cathy December 8, 2012 at 2:00 pm

How much does this make? I only need 1/2 lb. Also, is there a difference between all-purpose flour and bread flour?

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60 White on Rice Couple December 8, 2012 at 6:23 pm

This recipe makes about 2 pounds. Rather than reduce the recipe, we would suggest to freeze the extract puff pastry. We will usually make a double batch and freeze the extra. You can use either bread flour or all-purpose equally well in this recipe.
Hope that helps. Have fun!
T

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61 Rowan February 12, 2013 at 3:33 pm

I have been looking for a good authentic puff pastry recipe for some time. Thank you for an easy to follow version and for clear photographs. Your comments regarding the quality butter are spot on. I grew up in Europe and can recall just how important butter in baking is. I look forward to turning out some puff pastry as well as your own.

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62 Mollie April 3, 2013 at 9:15 pm

OH MY GAWSH. So flaky, so buttery.

Not too hard to make, looks and tastes SO professional! Even in my electric oven it came out fabulous with a light egg wash and cinnamon sugar.

I was very patient and careful and followed ALL of the directions, including the tip about the Pelugra butter (that stuff is so good, the first time I bought it, I just ate chunks of it on crackers like cheese). Anyway, the pastry came out so well! I made blueberry turnovers with it and my boyfriend is currently “mmmmmm”-ing and “ooooo”-ing uncontrollably. I highly recommend this recipe if you are looking to put on a few pounds (haha), or are hoping for your significant other to propose significantly sooner than anticipated (hahaha), or if you need a secret weapon in securing your rightful place as Queen (or King) of the kitchen!

Thank you for demystifying a rather magical part of food life!!

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63 White on Rice Couple April 4, 2013 at 8:59 pm

Awesome! This is one of the few blog recipes we are including in upcoming cookbook and we’re happy to hear people have success with it. That’s all we hope for!

Todd

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64 danni May 25, 2013 at 1:20 pm

hey, thank you so much for great lesson. that was my first puff pastry made from scrach and it did not raise up as much as yours, but after about 5 hours being ingaged i finally have my first ever cake napoleon. and i am feeling great :}}}}}}

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65 yua September 16, 2013 at 2:48 am

hello

for the butteer can i use normal unsalted butter or i have to use special butter for that

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66 White on Rice Couple September 16, 2013 at 10:26 pm

Normal unsalted butter works just fine. If you find a butter you like the flavor of best, we find you can distinguish the difference and makes it worth the splurge. However, it homemade puff pastry is still great with just about any butter you can buy. Have fun!

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