I’m obsessed with Puff Pastry. O.b.s.s.e.s.e.d. It’s full of butter and flour. I’m pretty sure I can figure out a way to incorporate Puff Pastry into every dish if challenged. Challenge Accepted! Yes, I know nobody actually challenged me to actually do it, but I’m just going along with the voices in my head (Neil Patrick Harris is that you?).
The problem with Puff Pastry is the expense. 2 sheets now clock in at $7 at my local store. Since I’m trying to phase out pre-bought ingredients as much as possible I decided to look into making my own Puff Pastry. I’m happy I did, because I’m very pleased with the results. You still get the light airy texture, buttery flavor and small crunch.
This Puff Pastry Recipe makes 2 sheets. You can make them in advance and freeze, just like the sheets you purchase at the store.
Keep in mind this is what’s referred to as Rough Puff as it is the quick version….meaning, no folding.
Homemade Puff Pastry
- 2 1/2 sticks Cold Unsalted Butter
- 1/2 cup Water
- 1 tsp Salt
- 2 cup All-purpose Flour
- Dice 2 sticks of butter into 1/4-inch cubes and refrigerate.
- Add the salt to the water and let dissolve. Set aside.
- Coarsely dice the remaining 1/2 stick of butter.
- Add the flour to the food processor followed by the 1/2 stick of butter. Pulse about 13-15 times (1 seconds per pulse).
- Add the remaining butter and pulse just 1-2 times.
- Add the salt water mix and pulse 5 or 6 times, until the dough forms a rough ball. Do not over-process the dough!
- Flour a cutting board and turn the dough inside out onto the cutting board.
- Shape the dough into a rough rectangle and place between 2 sheets of plastic wrap.
- Use a rolling pin, press the dough down to flatten and spread out.
- Once flattened, roll the rolling pin over the dough until you create a 12" by 18" rectangle of dough.
- Peel away the top piece of plastic wrap and turn over onto the floured cutting board. Peel away the second piece of wrap.
- Fold the dough in thirds (width wise) folding the top third down and the bottom third up. You should end up with a 6" by 18" rectangle.
- Roll up the dough starting with one of the short ends.
- Press down the dough to create a solid square.
- Re-wrap the dough in plastic wrap and refrigerate for at least an hour.
Inspired by Food Network