The Girls’ Guide to Puff Pastry

Making puff pastry certainly isn’t neuroscience, but it definitely is one hell of a workout.
By Carly DeFilippo

Whether you’re female or simply feeble-armed, this technique will facilitate all the flakiness you need, without the aching wrists and shoulder strain.


The Girl's Guide to Puff Pastry
 
Prep Time
Total Time
 
Making puff pastry certainly isn't neuroscience, but it definitely is one hell of a workout. Whether you're female or simply feeble-armed, this technique will facilitate all the flakiness you need, without the aching wrists and shoulder strain.
Author:
Recipe Type: Baking
Serves: 3 lbs of dough
Ingredients
  • 1 cup Gold Medal flour
  • 3 cups King Arthur flour
  • 1 tsp salt
  • ½ stick unsalted butter, softened
  • 1 extra large egg
  • 1⅓ cups water
  • 1 pound unsalted butter, slightly softened
Instructions
  1. Mix flour, salt, and ½ stick of softened butter in a KitchenAid or other standing mixer, using the blade attachment.
  2. Crack an egg into a liquid measuring cup. Fill the cup, still containing the egg, up to 1⅓ cups of water. Add to Kitchen Aid.
  3. When dough forms, switch to the dough hook attachment and knead for 5 minutes.
  4. Shape dough into a ball and let rest, covered, for 15-20 minutes.
  5. While dough is resting, cut the remaining pound of butter into thin slices (about four lengthwise slices per stick of butter).
  6. Cut a sheet of wax paper 18 inches long and cover with butter slices. Cover with another 18 inch sheet of wax paper. Roll butter into a 12 x 16 inch rectangle, using rolling pin. Chill.
  7. Roll out rested dough into a large rectangle. Chilled butter should fill up about ½ to ⅔ of the dough.
  8. Place the butter in the center of the dough and fold into thirds.
  9. Roll out dough again and fold the dough "book fashion" (fold in ends to touch in the center, then close the "book"). Wrap the dough in wax paper and chill.
  10. Repeat the rolling out/book fold process four more times, chilling the dough in wax paper for 30 minutes between each rolling. Beware butter oozing out of the dough and fold all corners squarely.
  11. After last folding, chill at least 3 hours before use.
Notes
Betty Ann, a trained chemist, created a recipe with two different types of flour because the amount of gluten in flour determines the stiffness of the dough. Her recipe allows for a durable but flexible dough.

 

Carly DeFilippo

Carly is a Contributing Writer at Honest Cooking. Though the first line of her college application essay was "I love tunafish," it wasn't until she pursued graduate studies in Paris that she ever considered a future in food. Based in Manhattan, Carly is a freelance writer and the co-founder of Cognoscenti Creative, a boutique branding agency dedicated to establishing artisans as influencers.

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