Puff Pastry (Laminated Dough)

This post may contain affiliate links.

Crispy, buttery, flaky, and especially light dough that is perfect for wrapping a variety of savory and sweet dishes, like our Short Rib Pot Pie or pastries.

Laminated dough aka Puff Pastry, is made by enclosing a butter block in dough. The dough is then folded and rolled out numerous times to create hundreds of alternating thin layers of pastry and butter.

Laminated dough is a French dough that is often referred to as Pâte Feuilletée, or leafed pastry, because it has many leaves or layers. Puff pastry expands when baked. The inside layers the puff up and get super flaky and thin.

The dough and butter need to be cold during the forming process. You want them relatively equal in temperature-- not too cold to where they're brittle-- just cold enough so that they stay in distinct layers when folding.

During the folding process, the dough will be pressed, rolled, and folded, then covered and returned to the fridge to prevent it from getting too warm. This process will be repeated multiple times before rolling into the final shape.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: DOUGH

Combine the cubed butter and flour in a mixing bowl.
In a large measuring cup or small bowl, mix the salt and water until dissolved.
Blend the salt water mixture with the flour in small increments until the dough just starts to come together. Then discard any excess water.

STEP 2: KNEAD

Knead dough for about 2 minutes until it feels smooth.

STEP 3: SHAPE

Shape the dough into a 9x12-inch rectangle, then wrap with plastic wrap so it does not dry out.
Refrigerate the dough for about 25 minutes.
Lay the cold butter on a sheet of parchment paper, then lay another piece of parchment paper on top of the butter.
Shape the dough into an 8x8-inch block with a rolling pin. Use a bench scraper to form the block into a square.
Transfer the butter to the fridge with the dough.

STEP 4: ROLL

After the butter and dough have chilled, remove from the fridge and let rest for about 5-10 minutes so that they slightly warm and become pliable.
- At each stage, the butter and dough should be chilled, but not too cold that they become brittle.
Unwrap the dough and lay it on a flour-dusted surface.
Place the butter block on top of the dough in the center, rotated 45 degrees from the straight edge of the dough.
Fold the dough over the butter block to seal it inside of the dough.
Gently roll the dough into 10x20-inch rectangle taking care not to apply too much pressure on the dough.
- Pressing too hard can cause the butter and dough layers to break and blend together.

STEP 5: FOLD

Fold the dough into thirds, then wrap it with plastic wrap to prevent it from drying out.
Return to the fridge for 10 minutes to recool.

STEP 6: REPEAT

Repeat STEP 5 3 times.
After the third fold, wrap with plastic wrap and transfer to the fridge overnight.
If not using the next day, the dough can be frozen for 1-3 months in an air-tight container or bag.

STEP 7: ROLL

Remove the dough from the fridge and let rest for about 5-10 minutes so it slightly warms and becomes pliable.
- If frozen, defrost in the fridge for 2-3 hours.
Roll the dough to size and use in your desired recipe.
- Bake at 375-400F until golden brown and crispy.

Try our Short Rib Pot Pie recipe with this Puff Pastry.

INGREDIENTS

Makes a 14 x 14 inch sheet

500g all-purpose flour (about 3 C)
57g unsalted butter, 1/2-in cube (about 4 TBSP)
8g fine sea salt (about 1 tsp)
1 C cold water
450g unsalted butter, softened (about 2 C)

Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!