Ever had a flaky turnover hat’s filled a sweet, tart apple & cinnamon filling and glaze with powdered sugar? These easy puff pastry from scratch are easy, flaky and buttery, better than store bought. This is the best tasting, easiest homemade puff pastry recipe ever! Just add the filling and Enjoy!
SERVING: 2 portions
1 ¼ cups ice water
2 cups butter, cold
1/2 teaspoon kosher salt
4 cups All purpose flour
1 teaspoon lemon juice
(my advice is to stick with fresh lemon juice)
DIRECTIONS for Easy Puff Pastry from Scratch
In the large bowl mix the flour and salt.
Cut butter into approximately 1×1 x ½ inch slices add to flour mixture. (Butter needs to be cold but soft enough to be “mold-able”. It should not be hard or too soft.) Toss until butter is thoroughly coated with flour and slices are separated.
In small bowl combine ice water and lemon juice – pour over flour mixture, quickly mix together -butter will remain in slices and flour will not be completely moistened.
On lightly floured surface, kneed dough 15 times shape into a flat ball, and allow to rest for at least 10 minutes.
Shape dough into a rectangle (dough may be dry in some areas).Flatten dough slightly making corners square.
On well floured surface, roll dough to 15×12-inch rectangle- keeping corners square.
Fold dough crosswise into thirds forming a 12×5-inch rectangle. Give dough a quarter turn and repeat folding crosswise into thirds forming a 5×4 -inch rectangle. Cover tightly with plastic wrap and refrigerate 30 minutes.
Repeat the rolling, folding, turning and folding steps forming a 5×4-inch rectangle. Cover tightly with plastic wrap and refrigerate at least 30 minutes.
Repeat this rolling, folding and turning one more time, then refrigerate until firm.
Repeat two more times for a total of 6 ‘turns’. Wrap it and refrigerate.
The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries.
Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
- Use a sharp knife to cut straight down through the dough. ALWAYS leave the cut edge untreated – DO NOT brush with egg or the edges won’t puff -flour the cuter each time.
- Be sure oven is heated to the proper temperature.
- To achieve maximum puffing -pastry should go from the refrigerator to a hot oven.
- Dough needs to be chilled to handle it. Do not make puff pastry on a hot humid day.
- To achieve maximum layering – roll the rectangle to the exact size specified.