Puff Pastry Dough

Puff Pastry Dough

This recipe is scaled down from The Culinary Institute of America’s Baking and Pastry book


0.5 pound AP flour

1 ounce butter softened

5 fluid ounces water

5 grams salt


Butter laminate dough

9 ounces butter pliable but not soft

1.5 ounces AP flour


1. In chopper add butter and flour and pulse until pea sized lumps form

2. Add water and salt and blend until shaggy mass forms.

3. Turn out on floured surface and knead until smooth

4. Roll dough into rough rectangle cover with plastic wrap and refrigerate for 30 mins

5. While resting dough mix butter and flour of laminate together in a stand mixer with paddle attachment until smooth

6. Dump laminate mix onto parchment paper and shape into rough rectangle approx. half the size of the dough rectangle chill for approx. 10 mins in fridge (about the remainder of time left in relaxing the dough)

7. Place all of the laminate filling onto half of the dough rectangle and fold the other half on top of laminate. Punch sides tightly to force out as much air as possible and to lock in laminate

8. Turn 90 degrees and roll in one direction until about a 1/4 inch thick.

9. Fold in four, cover in plastic wrap and refrigerate for 30 minutes

10. Repeat steps 8 and 9 three more times allowing 30 minutes of rest between each roll and fold.

11. After last fold, roll out to desired thickness for use. Cut and use as needed.