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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 pounds, 11 ounces
mb_1005_puff_pastry_recipe.jpg
Ingredients
Ingredient Checklist
1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting
2 cups (4 sticks) cold unsalted butter, cut into small pieces
2 1/2 teaspoons salt
1 1/4 to 1 1/2 cups heavy cream
Cook's Notes
Make small indentations in the dough at the end of each turn so you won’t lose track of how many rotations you’ve finished.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 pounds, 11 ounces
mb_1005_puff_pastry_recipe.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 pounds, 11 ounces
Recipe Summary
Yield: Makes 2 pounds, 11 ounces
Yield: Makes 2 pounds, 11 ounces
Makes 2 pounds, 11 ounces
mb_1005_puff_pastry_recipe.jpg
mb_1005_puff_pastry_recipe.jpg
Ingredients
Ingredients
- 1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting
- 2 cups (4 sticks) cold unsalted butter, cut into small pieces
- 2 1/2 teaspoons salt
- 1 1/4 to 1 1/2 cups heavy cream
Directions
Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes.
In a large bowl, combine remaining flour with the salt. Gradually add the cream and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic, and chill, at least 30 minutes.
Remove the flour dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold the flour dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes.
Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your tri-fold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.
Cook's Notes
Make small indentations in the dough at the end of each turn so you won’t lose track of how many rotations you’ve finished.
Cook’s Notes
Make small indentations in the dough at the end of each turn so you won’t lose track of how many rotations you’ve finished.
Reviews (8)
Add Rating & Review
192 Ratings
5 star values:
46
4 star values:
51
3 star values:
58
2 star values:
24
1 star values:
13
Reviews (8)
Add Rating & Review
192 Ratings
5 star values:
46
4 star values:
51
3 star values:
58
2 star values:
24
1 star values:
13
Add Rating & Review
192 Ratings
5 star values:
46
4 star values:
51
3 star values:
58
2 star values:
24
1 star values:
13
192 Ratings
5 star values:
46
4 star values:
51
3 star values:
58
2 star values:
24
1 star values:
13
192 Ratings
5 star values:
46
4 star values:
51
3 star values:
58
2 star values:
24
1 star values:
13
- 5 star values:
- 46
- 4 star values:
- 51
- 3 star values:
- 58
- 2 star values:
- 24
- 1 star values:
- 13
Martha Stewart Member
Rating: 5 stars
06/13/2018
the recipe video doesn´t work.
Martha Stewart Member
Rating: Unrated
02/13/2017
What does heavy cream do to the puff pastry? Most puff pastry recipes call for water. I guess heavy cream makes more flavorful and flakier pastry but I don't know how big the difference is. Would like to know others' experiences before proceeding with heavy cream. Thank you.
Martha Stewart Member
Rating: 4 stars
01/29/2017
Made 1/2 batch, added cinnamon to the "rolling" flour, came out well in recipe, Sour Cherry Turnovers by Marc Meyer on FoodAndWine.com. Practice should make perfect!
Martha Stewart Member
Rating: Unrated
06/22/2013
How does one print a recipe using this new format?
Martha Stewart Member
Rating: Unrated
05/12/2013
When I add the 1/2 cup of flour to the butter, does that mean the remaining flour is for the dough or is that in addition to the 1 lb of flour the recipe calls for?
Martha Stewart Member
Rating: 5 stars
11/11/2012
The written recipe DOES NOT match the video!
Martha Stewart Member
Rating: Unrated
08/30/2012
I've made this recipe twice, to rave reviews! Quite easy to make, I have small children so I only have a few minutes here and there to bake, so this works out really well. My only complaint is that most of the recipes using puff pastry on this site call for frozen, with no specific size equivalents, so I had to go to a website of a company that would commonly make it to find the dimensions for it.
Martha Stewart Member
Rating: Unrated
03/04/2011
Love this show...and i love the fact that all the videos are uploaded on the website...but is there anyway that we can maximize the video?
Martha Stewart Member
Rating: 5 stars
06/13/2018
the recipe video doesn´t work.
Rating: 5 stars
Rating: Unrated
02/13/2017
What does heavy cream do to the puff pastry? Most puff pastry recipes call for water. I guess heavy cream makes more flavorful and flakier pastry but I don't know how big the difference is. Would like to know others' experiences before proceeding with heavy cream. Thank you.
Rating: Unrated
Rating: 4 stars
01/29/2017
Made 1/2 batch, added cinnamon to the "rolling" flour, came out well in recipe, Sour Cherry Turnovers by Marc Meyer on FoodAndWine.com. Practice should make perfect!
Rating: 4 stars
Rating: Unrated
06/22/2013
How does one print a recipe using this new format?
Rating: Unrated
05/12/2013
When I add the 1/2 cup of flour to the butter, does that mean the remaining flour is for the dough or is that in addition to the 1 lb of flour the recipe calls for?
Rating: 5 stars
11/11/2012
The written recipe DOES NOT match the video!
Rating: Unrated
08/30/2012
I've made this recipe twice, to rave reviews! Quite easy to make, I have small children so I only have a few minutes here and there to bake, so this works out really well. My only complaint is that most of the recipes using puff pastry on this site call for frozen, with no specific size equivalents, so I had to go to a website of a company that would commonly make it to find the dimensions for it.
Rating: Unrated
03/04/2011
Love this show...and i love the fact that all the videos are uploaded on the website...but is there anyway that we can maximize the video?
All Reviews for Puff Pastry
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Puff Pastry
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
