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Puff Pastry Dough

  • Author: Bake to the roots
  • Prep Time: 180
  • Total Time: 180

Ingredients

Scale
  • 4 1/2 cups (580g) all-purpose flour
  • 2 tsp. (10g) sugar
  • 2 tsp. (10g) salt
  • 2 1/3 cup (530g) butter
  • 1 1/4 cup (300ml) cold water

Instructions

  1. In the bowl of a food processor add 4 cups (500g) of the flour, sugar, salt an 1/8 cup (30g) of the butter and combine. Add the cold water and continue kneading until all the ingredients are well combined (5-7 minutes). Cover with plastic wrap and store in the fridge for 20 minutes.
  2. Mix the remaining butter and flour and knead quickly with your hands until all is well combined. The butter should not get too warm. Form a square block – 0.4 inches (1cm) thick and 7 inches (18cm) on the sides. Wrap in plastic wrap and store in the fridge for 20 minutes.
  3. On a well floured surface spread the dough using a rolling pin from the center to edges making a square with 14 inches (35cm) on the sides. Move the dough and use flour so the dough won’t stick to the surface. Place the cooled butter block in the center of the dough square. Fold the edges of the dough to the center, so it looks like an envelope. All of the butter should be covered. Press the dough with the butter inside gently with the rolling pin so the butter block won’t break. Then roll out in one direction only, so the dough forms a rectangle with one side longer than the other side (dough should not be too thin). Fold the edges of the rectangle in thirds like a letter so it forms another rectangle with three layers. Press your thumb in the middle of the dough to mark it as the first folding round. Cover with plastic wrap and place in the fridge for 20 minutes.
  4. Take the cold dough out of the fridge and place on the floured surface again. The short side should face you, so you can see the three layers. Roll the dough again in one direction only (away from you) so it forms a longer rectangle again. Fold the edges of the rectangle in thirds so you get your layers again. Press your thumb twice in the middle of the dough to mark the second folding round. Cover again with plastic wrap and place in the fridge for another 20 minutes. Repeat this three more times so you have five rounds of folding all in all. After the last cooling period in the fridge, the puff pastry dough is ready for use. Before you bake your goods, let them rest for another 20 minutes so you get a good and fluffy result. If you don’t let the dough rest before baking, it will shrink in the oven. Bake as directed in the recipes you’re using this dough.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/puff-pastry-dough/