Homemade puff pastry

Homemade puff pastry

Puff pastry is a versatile and delicate pastry preparation, composed mainly of flour, water, salt and butter.  Its distinctive feature lies in its multiple thin and crisp layers, achieved through the repeated lamination technique.  It is widely used in cooking to create delicious cakes, croissants and other baked desserts.


• 2 1/2 cups (315 grams) wheat flour

• 1 teaspoon salt

• 1 cup (226 grams) cold butter

• 3/4 cup (180 ml) cold water

Before making puff pastry, make sure the butter is cold and the flour is well sifted to get the best texture and layers in your dough.


1. Start by mixing the flour and salt in a large bowl.

2. Cut the cold butter into small cubes and add to the flour mixture.  Work quickly so the butter doesn’t melt.  You can use a pastry cutter or your hands to fold in the butter until the mixture resembles coarse crumbs.

3. Pour the cold water over the flour and butter mixture.  Mix everything until a rough, sticky dough forms.

4. Transfer the dough to a lightly floured surface and gently knead it until it forms a ball.  Don’t knead too much;  It is important that the butter remains in visible pieces in the dough.

5. Roll out the dough into a long, thin rectangle, then fold it into thirds, as if you were folding a letter.  This is the first fold.

6. Turn the dough 90 degrees and roll it out again into a long, thin rectangle.  Fold in thirds again.  This is the second fold.

7. Repeat step 6 one more time to make a third pleat.

8. Wrap the dough in plastic wrap or wax paper and refrigerate for at least 30 minutes.  This will allow the butter to cool and harden again.

9. After refrigerating, you can use the puff pastry in any recipe you like.  Be sure to follow the specific recipe instructions for cooking time and temperature.

This homemade puff pastry is ideal for preparing cakes, empanadas, palmeritas, quiches and a variety of delicious dishes.  Enjoy your cooking!


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