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Puff pastry

Published on 140 min side

This puff pastry recipe doesn't result in as many layers as a store-bought dough, but it does the job with minimal effort.


  • 250 g plain flour
  • 280 g butter, very cold
  • 0.5 tsp salt
  • 120 ml of ice-cold water


  1. Diced the cold butter into the flour with a knife or dough scraper. Continue until the mixture looks crumbly and the butter pieces are around the size of peas.
  2. Make a well in the middle and pour in the ice cold water. Work it gradually until the mixture comes together into a ball.
  3. Turn the dough over a floured surface and shape it into a square. Roll out the dough into a rectangle that is twice as long as it is wide.
  4. Fold it in at each third lengthwise — like a letter.
  5. Rotate it 90 degrees and repeat the last two steps.
  6. Cover the dough so that it doesn't dry and cool it in the fridge for 30 minutes.
  7. Repeat the rolling-folding-cooling steps twice more. For the last cooling phase, let the dough rest in the fridge for at least one hour before use.

Adapted from this original recipe