Homemade Puff Pastry

I know that the convenience of buying already made puff pastry from the frozen isle in the grocery store is very temping but hear me out. It's not actually that hard to make and it turns out way more delicious. Once in a while I'll set aside a morning to make this puff pastry and my pie dough then freeze them. If you didn't know by now, homemade is always going to taste better. This recipe creates a light delicate pastry with many flaky fluffy buttery layers which can be used in countless sweet or savory ways.

When it comes to the ingredients, you are going to want to use all COLD ingredients. Pop that butter and water in the fridge to chill until ready to use.

Firstly we will mix the flour and salt in a bowl. Then cut up your butter into little squares no thicker than 1/4-inch and toss them in the flour. Stir in the cold water and using a wooden spoon mixing until a thick dough forms. Don't mind the big chunks of butter, that's a good thing. Gather the dough in a ball then flatten it into a disk shape. Wrap in plastic wrap then transfer to the fridge to cool for an hour.

Once the dough has chilled and the butter becomes cold again, we can start laminating. Unwrap the dough and place on a flour dusted countertop. Roll the disk into a rectangle shape. Fold the dough into thirds then turn 90 degrees, roll and fold again. Repeat about 3-5 more times. Wrap the dough and chill for 2 hours or overnight. Or freeze the dough for future use. The night before you are going to use this, transfer it from the freezer to the refrigerator.

* The buttery layers within the dough creates those fluffy flaky layers. The process is called lamination. This is when cold butter goes into the hot oven and steam is released causing all those layers to separate and puff up. The more you fold it the more flaky layers it will have, I fold it in total 4-6 times.

Homemade Puff Pastry Recipe:

Ingredients:

2 cups all purpose flour

1 tsp salt

1 1/4 cups unsalted butter, cold and cubed

1/2 cup cold water

Instructions:

1. Whisk the flour and salt in a large bowl.

2. Place the cubed cold butter into the flour mixture tossing to coat.

3. Stir the cold water until a thick dough forms

4. Gather the dough into a ball and flatten into a disk. Place in plastic wrap and chill for an hour in the fridge.

5. Unwrap dough and place on flour dusted surface. Roll dough into a rectangle shape and then fold the dough in thirds like a letter.

6. Turn 90 degrees, roll and fold again.

7. Repeat about 3-5 times. Wrap dough in plastic wrap and chill for 2 hours or overnight. Or if freezing it will keep for several weeks. Thaw in refrigerator the night prior to using.

8. Continue using puff pastry as directed in instructions of your recipe you need it with.