Puff Pastry - For 600 Grams of Dough

On dine chez Nanou

Sometimes part of the fun of cooking, is making everything from scratch. This recipe for Puff Pastry can be used in a variety of ways in many different desserts and dishes. Puff pastry has been used in sweet desserts and savory main dishes. This puff pastry is rich and buttery. It is perfect for any recipe you want to use it in. So if you want to tell your friends the next time you bring a decadent dish to the party that you make it entirely from scratch, then this recipe is the base for that conversation. Now you have to decide if you want to use it for something sweet, or something savory.


  • 125 grams water
  • 5 grams salt
  • 1 teaspoon distilled white vinegar
  • 250 grams butter (cold)
  • 200 grams all purpose flour


  1. In a bowl, add water, salt, and vinegar. Stir until the vinegar dissolves.
  2. In a another bowl, add the flour and make a well in the middle.
  3. In the well, add the butter (cut into small pieces) and the vinegar mixture.
  4. Quickly mix the ingredients with your fingers until the mixture resembles coarse meal with a few large pieces of butter still intact.
  5. Shape a ball with the dough. If the dough is too sticky, add a little more flour.
  6. Cover in plastic wrap and refrigerate for 1 hour or until the dough is firm.
  7. On a floured work surface, roll out the dough and form a 50 x 20 centimeter rectangle.
  8. Fold it in 3. This is the first turn.
  9. Rotate the dough 90 degrees and roll out again in rectangle.
  10. Fold it in 3. This is the second turn.
  11. Rotate the dough 90 degrees and roll out again in rectangle.
  12. Fold it in 3. The is the third turn.
  13. Place the dough on a baking sheet and cover with plastic wrap for at least 30 minutes or overnight.
  14. Remove the dough from refrigerator, wait 5 minutes and roll out on a floured surface into rectangle.
  15. Fold it in 3. This is fourth turn.
  16. Repeat this process until you have done 8 turns.
  17. Rolling out the dough heats it up, and the progressive turns make the pieces of butter progressively disappear into the dough and it becomes more flexible.
  18. You can store the dough in the refrigerator for 2 to 3 days or freeze it.
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