{"id":2057696,"date":"2024-10-04T18:44:16","date_gmt":"2024-10-07T06:41:00","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2057696"},"modified":"2024-12-02T09:19:12","modified_gmt":"2024-12-02T15:19:12","slug":"puff-pastry","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/puff-pastry\/","title":{"rendered":"Puff Pastry"},"content":{"rendered":"

Let’s pretend for one second that frozen, store-bought puff pastry isn’t a gift from the heavens. But while it’s a time-saving kitchen shortcut for all kinds of recipes\u2014from party-worthy puff pastry appetizers<\/a> to impressive-looking puff pastry desserts<\/a> and even puff pastry chicken potpie<\/a>\u2014you haven’t really lived until you’ve learned how to make puff pastry from scratch (and then devoured it).<\/p>\n

Trust us, our puff pastry recipe is a thousand times better than the store-bought version. To prepare perfectly flaky pastry at home, you’ll need some patience, time (don’t skip any steps!) and careful planning.<\/p>\n

What is puff pastry?<\/h2>\n

Puff pastry is a light, flaky pastry made with laminated dough. If you’re not a baking whiz, laminating dough is a process in which layers of pastry dough and butter are rolled and folded together. (It’s the same process used to make homemade croissants<\/a>.) The resulting thin, delicate layers are the key to light, ultra-flaky pastry.<\/p>\n

There are three types of puff pastry recipes: full, half and three-quarter pastry. These names refer to the amount of fat in the recipe, in relation to the weight of the flour. For example, three-quarters puff pastry has a fat-to-flour ratio of 3-to-4. The recipe we’re sharing is for a full puff pastry, since there are nearly equal amounts of butter and flour.<\/p>\n

You may think that puff pastry sounds a lot like phyllo dough<\/a>, another popular freezer item that’s used as a shortcut for countless phyllo dough recipes<\/a>. However, these two products are very different in taste, appearance and application. While both are flaky, the main difference is that phyllo dough is much leaner than puff pastry, containing only a little oil, while homemade puff pastry is made with a giant block of butter.<\/p>\n

How to Make Puff Pastry From Scratch<\/h2>\n

Making puff pastry from scratch is more of a marathon than a sprint (like these other all-day baking projects<\/a>). You’ll begin by combining the dough ingredients and then chilling the rough dough for around an hour. While the dough develops in the refrigerator, you’ll create a rectangular butter block with flour and butter. Once prepared, you’ll wrap the dough around the butter block and begin the lamination process. After a series of careful rolls, folds and turns, you’ll be ready to use your dough however you’d like and watch the layers upon layers of buttery, flaky goodness puff up as it bakes.<\/p>\n

Puff Pastry Ingredients<\/h2>\n