Puff Pastry

yeaaaahhh so i apologize for that brief hiatus, but seriously, school has been a little pain in the keister….AP tests have been happening and ive been kinda involved in a project for Comic-con this year. so yeah that project is coming along nicely and i decided to take a break from that so then i can make another post so then you all won’t think im abandoning you XD i’ll post pictures of the project when that comes along a little more. enough of that.. on to the recipe!

Puff pastry has been a pain in my ass. ive tried so many recipes, but i think i finally got it down when i found this one recipe that explained it so well…not to mention it had pictures, so that worked out beautifully. and now that i found this recipe, i usually just have a few sheets of it in my fridge all the time. so versatile. sometimes i’ll just take some puff pastry, and then cut up some apples or pears and then make a simple apple tart…..yum.

it’s a bit time consuming, but totally worth it.

what you need:

  • 1 1/2 c. flour
  • 1/4 c. cold butter
  • 1/2 tsp salt
  • 1 tsp lemon juice or white vinegar
  • 1/2 c. iced water
  • 3/4 c. cold butter

so you want your butter to be like absolutely cold because that is what is going to make your puff pastry nice and flaky.

take your cold 1/4 c. butter and then cut it into the flour until you get a sand like consistency. once that texture is achieved, then add in the salt, lemon juice/vinegar, and 6 tbs of the water and mix until you get it really shaggy and messy. then dump it out onto a floured surface and knead it. you’re done kneading when you get a nice smooth ball thats no longer sticky. now wrap it in plastic wrap and stick that in the fridge to let it chill out.

now wrap your remaining butter loosely in some plastic wrap with 3 tbs of flour…..and now seriously….. beat the shit out of it. you need to get the butter soft and malleable so then you can roll it into your dough later. you want it to be soft and flattened, but you dont want it to be melted and mushy…now thats just gross.

now unwrap your butter, and then knead it together with any loose flour thats left. and then you should have a block of butter flour thats about the consistency of modeling clay or something along those lines. shape it until you get a square about 4 1/2″ x 4 1/2″ and about 3/4″ thick. let it chill in the fridge for about 10 minutes, or until its cool to the touch, but not like rock hard., more or less, it should feel like the dough you made.

take out your dough and shape it into a 6″ x 6″ square, and place the butter block in it so then it lines up, but then turn the butter about 45° so then its a butter diamond in a dough square. mark the edges of the butter block onto the dough and then take it out. then roll out the edges of the dough where you marked the edges so then you have a cross.

then replace the butter, and then fold over the edges of the dough until you have a nice package of butter wrapped in dough, wetting it a little to make it stick.

now comes the part where its a pain in the ass because you need everything to be absolutely straight and square so then it turns out evenly.

roll out your block into a 12″ x 6″ rectangle, making sure that the edges are square and the sides are straight. then fold it into thirds. now turn the dough so then the “open” end is on the right and the creased end is on the left. now stick it in the fridge for 10 minutes-15 minutes to let it firm up, but not too much

then repeat the process of rolling it out into a 12″ x 6″ straight rectangle, and folding it into thirds.

repeat for a total of 6-7 times.

6 times and you get 729 layers. 7 times and you get 2187 layers….dayum….

and then tada ready to use….. time to make some palmiers with this 😀



  1. […] if you have boxed puff pastry, but so much more fun if you make it from the puff pastry that i have here. Making puff pastry from scratch is a bit time consuming, but it’s totally worth it. […]

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