Puff Pastry

Vegetarian
Health score
4%
Puff Pastry
45 min.
6
958kcal

Suggestions


Are you ready to elevate your culinary skills and impress your friends and family with a delightful homemade treat? This puff pastry recipe is the perfect introduction to the world of flaky, buttery goodness that can transform any dish into a gourmet experience. With just a few simple ingredients and a bit of patience, you can create a versatile pastry that serves as the foundation for countless delicious meals.

Imagine the aroma of freshly baked pastry wafting through your kitchen, as you prepare to indulge in a variety of savory or sweet creations. Whether you’re crafting elegant appetizers, mouthwatering desserts, or comforting main courses, this puff pastry will be your secret weapon. The process may seem intricate, but with each fold and roll, you’ll be rewarded with layers of flaky perfection that will leave everyone asking for seconds.

This vegetarian-friendly recipe is not only a treat for the taste buds but also a fun and engaging cooking project that you can enjoy with friends or family. In just 45 minutes, you can create a batch that serves six, making it ideal for gatherings or special occasions. So, roll up your sleeves, dust off your rolling pin, and let’s embark on this delicious journey to homemade puff pastry bliss!

Ingredients

  • 3.3 cups flour for dusting all-purpose plus more
  • cups butter unsalted cold cut into small pieces (4 sticks)
  • 2.5 teaspoons salt 
  • 1.3 cups cup heavy whipping cream 

Equipment

  • bowl
  • stand mixer
  • rolling pin
  • pastry brush
  • dough scraper

Directions

  1. Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth.
  2. Add 1/2 cup flour.
  3. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes.
  4. In a large bowl, combine remaining flour with the salt. Gradually add the cream and mix until a rough dough is formed; it should not be sticky. Do not overmix.
  5. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic, and chill, at least 30 minutes.
  6. Remove the flour dough from the refrigerator and place on a lightly floured work surface.
  7. Place the butter square at the bottom edge of the rectangle, and fold the flour dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes.
  8. Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
  9. Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your tri-fold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
  10. Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.

Nutrition Facts

Calories958kcal
Protein3.74%
Fat74.31%
Carbs21.95%

Properties

Glycemic Index
12.5
Glycemic Load
37.38
Inflammation Score
0
Nutrition Score
14.591739151789%

Nutrients percent of daily need

Calories:957.57kcal
47.88%
Fat:79.94g
122.98%
Saturated Fat:50.38g
314.86%
Carbohydrates:53.12g
17.71%
Net Carbohydrates:51.29g
18.65%
Sugar:1.68g
1.86%
Cholesterol:218.71mg
72.9%
Sodium:992.02mg
43.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.05g
18.09%
Vitamin A:2619.79IU
52.4%
Vitamin B1:0.55mg
36.35%
Selenium:25.2µg
36%
Folate:128.16µg
32.04%
Vitamin B2:0.45mg
26.67%
Manganese:0.47mg
23.39%
Vitamin B3:4.06mg
20.31%
Iron:3.21mg
17.86%
Vitamin E:2.25mg
15.02%
Vitamin D:1.93µg
12.86%
Phosphorus:120.04mg
12%
Fiber:1.83g
7.31%
Vitamin K:7.09µg
6.75%
Calcium:61.64mg
6.16%
Copper:0.12mg
5.79%
Vitamin B5:0.51mg
5.06%
Magnesium:19.91mg
4.98%
Zinc:0.66mg
4.42%
Potassium:137.91mg
3.94%
Vitamin B12:0.21µg
3.47%
Vitamin B6:0.05mg
2.47%
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