Puff Pastry Sheets

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Puff Pastry

Puff Pastry


Makes ONE 10 X 14 X 1/4-INCH SHEET

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch dice


  1. Place 1 1/3 cups of the flour and the salt into the bowl of a food processor
  2. Add 1/4 cup of the butter pieces and pulse until just combined
  3. In a medium mixing bowl, toss the remaining 1/3 cup flour with the remaining butter pieces until the butter is coated with flour
  4. Add the remaining butter pieces to the food processor and pulse a few times to just combine
  5. Add 1/3 cup cold water and pulse until the dough just sticks together
  6. Turn out the dough onto a lightly floured work surface and shape it into a ball
  7. Roll the dough out to form a 10 x 14-inch rectangle
  8. Fold the dough into thirds, creating a 3 x 14-inch rectangle
  9. Fold into thirds again, this time creating a roughly 3 x 5-inch rectangle
  10. Wrap the dough in plastic wrap and refrigerate for at least 1 hour until using
  11. Dough may be refrigerated for up to 2 days or frozen for up to 1 month
  12. When ready to use, lightly flour a work surface and roll out the dough to the desired degree of thickness

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