Here’s a classic puff pastry with butter recipe (all-butter puff pastry). It’s flaky, crisp, and perfect for both sweet and savory dishes.
🧈 Classic Butter Puff Pastry
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (240 ml) cold water (you may not need all)
- 1 cup (225 g) cold unsalted butter (European-style butter works best)
Instructions
1. Make the dough (détrempe)
- In a bowl, mix flour and salt.
- Gradually add cold water, mixing until a soft dough forms.
- Knead lightly just until smooth (do not overwork).
- Shape into a ball, score a cross on top, cover, and refrigerate for 30 minutes.
2. Prepare the butter block
- Place cold butter between two sheets of parchment paper.
- Pound and shape it into a 6-inch square, about ½ inch thick.
- Keep chilled but pliable (cold, not rock-hard).
3. Enclose the butter
- Roll the dough into a square slightly larger than the butter.
- Place butter in the center.
- Fold dough corners over butter like an envelope.
- Seal edges completely.
4. Rolling & folding (lamination)
This creates the flaky layers.
- Roll dough into a rectangle (about 12 × 8 inches).
- Fold into thirds like a letter.
- Turn dough 90°, roll again, and fold again.
- Wrap and refrigerate 30 minutes.
👉 Repeat this process 4–6 times, chilling between each set of folds.
5. Final chill
- Refrigerate dough for at least 1 hour before using.
How to Use
- Roll to ⅛–¼ inch thick
- Use for:
- Turnovers
- Croissants
- Tarts
- Cheese straws
- Beef or vegetable puffs
Baking Tips
- Bake at 400°F–425°F (200–220°C) for best rise
- Always bake puff pastry cold
- Do not press edges or layers won’t rise
Shortcut Option
If you want a faster version, I can give you a quick rough puff pastry (ready in under 1 hour, still very flaky).
Would you like the quick version or ideas for recipes to make with puff pastry?