Miracle Home Made Puff Pastry
Flaky, buttery, and surprisingly simple to make, this Miracle Homemade Puff Pastry recipe will have you questioning why you ever bought the store-bought version. With just five basic ingredients – all-purpose flour, cold unsalted butter, salt, cold water, and a touch of lemon juice – this pastry comes together with minimal effort but impressive results. The secret lies in the classic folding technique, repeated six times, creating those signature puff pastry layers that rise to golden, airy perfection. Ideal for both sweet and savory creations, this versatile dough can be prepared ahead of time and refrigerated for up to 24 hours, making it as convenient as it is delicious. Perfect for everything from flaky breakfast pastries to elegant tarts, this homemade puff pastry recipe will elevate any dish to bakery-level quality.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Unsalted butter (cold)
- 0.5 teaspoons Salt
- 0.75 cups Cold water
- 1 teaspoons Lemon juice
Instructions
Combine the flour and salt in a large mixing bowl.
Cut the cold butter into cubes and add it to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
In a small bowl, mix the cold water and lemon juice. Gradually pour this mixture into the flour and butter, stirring gently with a fork until the dough just comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
After chilling, roll out the dough into a rectangle about 10x15 inches. Fold the dough into thirds like a letter by bringing the bottom third up and the top third down over it.
Turn the dough 90 degrees, roll it out again into a rectangle, and fold it into thirds once more. Repeat this process four more times for a total of six folds.
Wrap the folded dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) before using it in your recipe.
When ready to bake, roll out the dough to your desired thickness and shape. Use as directed in your recipe, ensuring you chill the pastry once again if it becomes too warm before baking.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 152.3 g | 762% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 1.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 111 mg | 9% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
