Puff Pastry (Pâte Feuilletée)

Ingredients:

  • 400 g flour

  • 200 ml water

  • 50 g butter (for the dough)

  • 1 small teaspoon salt

  • 200 g cold butter (for laminating)

Instructions:

  1. In a bowl or stand mixer, combine the flour, water, 50 g butter, and salt. Knead for a few minutes until the dough becomes smooth and no longer sticks to your hands.

  2. Wrap in plastic and chill in the refrigerator.

  3. Place the 200 g cold butter between two sheets of baking paper. Flatten and roll it out with a rolling pin to about 3–5 mm thickness. Chill for 20 minutes.

  4. Roll the dough to double the size of the butter sheet. Place the butter in the center and fold the dough over it like an envelope, sealing it well. Roll out the dough to about 50 cm in length.

  5. Perform 2 folds (book or letter fold), as shown in puff pastry tutorials. Wrap and chill for 20–30 minutes.

  6. Repeat the rolling and 2 more folds, then chill again for 20–30 minutes.

  7. Perform a final round of 2 more folds, then chill for 30 minutes.

  8. The dough is now ready to be rolled out and used.

Storage Tip:

You can freeze the puff pastry at this stage. Wrap it tightly in plastic wrap.
To use: defrost in the refrigerator overnight.

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