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how to make puff pastry

post #1 of 6
Thread Starter 

I'm a home cook with not much experience making pastry dough.  I'm in the middle of making classic puff pastry (flour, butter, salt, water, no leavening) and again I'm stuck on the same point.  I always seem to need more water than the recipe calls for.  Funny, because I live in a damp climate which I thought meant the flour would  have more moisture and require less liquid.  I'm using an all purpose white, unbleached, organic flour.



I'll add the amount of water, lightly mix, then add more water, lightly mix, then add more water....  I assume all that extra mixing will overwork the dough, but without trying form a ball, how will I know there's enough water?    What am I doing wrong?  How bad is adding too much water vs. overworking the dough.   Thanks for any help 

post #2 of 6

if you've made pasta, puff pastry dough is about the same "consistency" - you have to roll it out, in with the butter layer, fold/roll/fold/roll etc.


don't too hung up on recipe water amounts.  in addition to humidity, flours vary quite a bit in "how much" water/liquid is needed to make the come together - it's the type of wheat, the grind, etc......


I use ice water - a bowl of water with plenty of ice cubes floating around.  add by the spoonful until you can get a ball that can be rolled out without tearing/splitting/fracturing

post #3 of 6
Thread Starter 

Thanks Dillbert, I guess I've been doing it more or less right all along with other types of pastry dough.  I'm several folds through the process,  we'll see how it turns out later.

post #4 of 6

You're doing it all wrong. 

  • 2 1/2 cups unbleached all-purpose flour ( forget the organic.  You're paying for the name)
  • 1 1/4 cups cake flour
  • 1 tablespoon salt
  • 1 1/4 cups ice water
  • 4 sticks (1 pound) very cold unsalted butter

Here's a link to how you get it done: 

All you need is what you'll see in the video, plus a cold place to work.  The colder you can make your counter or sheet pan the better. 

You're friends will freak out when you let them try.  Keep a good 6 months in the freezer. Rolling the dough onto parchment paper works best, then wrapping it in foil to protect from freezer burn.  Thickness of dough when rolled out should be about a quarter of an inch think before backing. Any thinner and they won't really rise completely.  Good luck!

post #5 of 6



I can't wait to try this! Thanks for the recipe and the video. 

post #6 of 6

No worries.  Let me know how it turns out.  I've baked both savory and sweet with this recipe.  Let me know if you have any questions.  Take care.:D

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