To get an incredibly flakey, multi-layered puff pastry that's better than the store-bought stuff, but not as labor- or time-intensive as the real deal, try our cheater's version: You don't need to a beurrage (a.k.a. big butter block) or a laminator—just a box grater and some self restraint. (There's no need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry!) Use it for our Butternut Squash Tarte Tatin and Glazed and Flaky Apple Tart. When it comes out of the oven and you experience how buttery and light it tastes, you'll be amazed that you made it yourself.
Recipe information
Yield
Makes 26 oz.
Ingredients
2
1½
2½
1¼
Preparation
Step 1
Whisk sugar, salt, and 2½ cups flour in a large bowl to combine. Grate ½ cup butter on the large holes of a box grater directly into bowl (work quickly so the butter doesn’t soften too much in your hands).
Step 2
Thinly slice remaining ¾ cup butter and add to bowl. Toss to coat butter, then quickly smash slices with your fingers into smaller, flatter pieces.
Step 3
Gradually drizzle in 7 Tbsp. ice water, tossing constantly with a fork to distribute. Using your hands, knead dough a couple of times in bowl to bring together in large clumps. Transfer clumps to a piece of plastic wrap, leaving dry bits behind. Toss dry bits in bowl, drizzling in more ice water by the teaspoonful as needed, until they hold together when squeezed in your hand (it will be very dry, which is normal).
Step 4
Add to dough on plastic and wrap tightly, forming into a 6" square. Flatten, pushing dough into corners and pressing out any air pockets. Chill 2 hours.
Step 5
Let dough sit at room temperature about 4 minutes to soften. Roll out on a lightly floured surface into a long rectangle about ¼" thick.
Step 6
Fold into thirds like a letter and rotate 90°. Repeat rolling and folding process, dusting with more flour as needed. Rewrap tightly and chill at least 30 minutes before using.
Step 7
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
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Reviews (7)
Back to TopGreat recipe! I've made pot pie crust and plum hand pies from these, and both came out wonderfully-- especially with an egg wash before putting it in.
Anonymous
10/5/2021
Made some very delicious (if dry, but I think that was on me!) croissants with this puff pastry recipe. I did them at 350 F for about 25 minutes before ramping the oven up to 400 F for another 5 minutes before I called it quits.
Anonymous
Georgia
8/20/2019
When you go to bake with this, what temperature would you bake it at?
Anonymous
Maine
2/23/2019