Puff Pastry

Picture of Puff Pastry
Puff pastry is a light, flaky, unleavened pastry containing several layers of fat. It is used for preparing sweet and salty recipes. I personally like it a lot. It can conveniently be bought at any grocery store, however the homemade one has a totally different flavor. So, even if it is a real time consuming recipe, it is totally worth making it!


* 1 1/2 cups flour
* 1 cup butter
* 1 pinch of salt
* 1/2 cup water

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Step 1: Step 1: first the dough

Picture of Step 1: first the dough
On a surface place flour and salt. Slowly pour in water
Mix till you get a smooth dough. Put in the refrigerator for 1 or 2 hours

Step 2: Step 2: now the butter

Picture of Step 2: now the butter
In the meantime, take the butter and roll it out with some flour into a rectangular shape. Put in the refrigerator for about 30 min

Step 3: Step 3: Take the butter and the dough and fold it up!

Picture of Step 3: Take the butter and the dough and fold it up!
Take the dough out of the fridge, roll it out in a rectangular shape. On top of the dough place the butter. Fold one side. Then the other. Refrigerate for 20 mins

Step 4: Step 4: fold it again

Picture of Step 4: fold it again
Roll the dough out into a rectangular shape
Fold it into 4 as shown in picture below. Refrigerate for other 20 min then repeat. (till you have a total of 3 times)
Fold it into 4 as shown in picture below. Refrigerate for other 20 min then repeat.

For recipes on how to use the puff pastry, check my cooking blog:
Here is a pic of my French Croissants

Rintintin3 years ago
I've made "pâte feuilleté" several times. If you want it to be lighter, cryspier and more "fluffy", you can wait an hour in between times you do work with the dough, to make sure you do not stress it too much (or the butter might split out off the dough). Also, in the 3 step, when you want to include butter in the dough, we would make sure it would be equal everywhere so the dough would raise equally once in the oven. And its real, homemade pastry is so good compared to industrial processing (lol). Btw, nice instructables.
ExpatCucina (author)  Rintintin3 years ago
Ok, thanks for the advice! I'll keep that in mind next time I'll make it.
pyrocreep3 years ago
I'm currently going through culinary school and this is giving me flash backs to my pastry class...which I'm still not done with, but that's another story. The only thing that I can say we did different was to try and make the dough and butter into more uniform rectangles with the dough being twice the length of the butter. This makes it a bit more even as Rintintin said it will make sure that the layers stay even. Just don't let it get to warm so that the butter melts. Beyond that it's just really time consuming even with a sheeter.

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