Description
This classic puff pastry dough, made with just five ingredients, yields flaky, buttery layers ideal for both sweet and savory dishes. Using a rough puff method, it simplifies traditional lamination while still achieving impressive results.
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup (226g) unsalted butter, very cold and cubed
- 2/3 cup (160ml) ice-cold water
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and toss gently to coat, leaving some pea-sized bits of butter.
- Gradually add ice-cold water and mix just until the dough comes together into a shaggy mass.
- Turn dough out onto a floured surface. Pat into a 5×8 inch rectangle. Fold it like a business letter (in thirds), rotate 90°, and roll out again into a rectangle. Repeat folding.
- Chill the dough for at least 30 minutes between folds to maintain the cold layers. Perform a total of six letter folds, chilling between each as needed.
- After the final fold and brief chill, the dough is ready to be rolled out and used in your recipe.
Notes
- Keep all ingredients cold for best results.
- Don’t overwork the dough to avoid melting the butter.
- You can freeze dough mid-process and resume later.
- European-style butter adds richer flavor.
Nutrition
- Serving Size: 1/8 of recipe (about 56g)
- Calories: 320
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
