Puff or flaky pastry (pâte feuilletée)


Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie.

Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.
438K 6 63 4.3
Grade this recipe:

Last modified on: January 19th 2011

Keywords for this recipe:
For 1 kg 100 g, you will need:

Change these quantities to make: 550 g 1 kg 100 g 2 kg 200 g 3 kg 300 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
45 min.2 hours2 hours 45 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Puff or flaky pastry (pâte feuilletée)
Mix 200 ml water and 1 teaspoon fine (or table) salt, if possible add 1 teaspoon white (spirit) vinegar to prevent dough from turning grey.

Stage 2 - 5 min.
Puff or flaky pastry (pâte feuilletée)
In a mixer bowl, pour 500 g flour and 200 g butter cut into pieces.

Knead on low speed for one minute, then add the water+vinegar+salt mixture.

Stage 3 - 1 hour
Puff or flaky pastry (pâte feuilletée)
Stop as soon as dough is smooth, this dough is called a "détrempe" (soaked or softened).

Form it into slab, cover with plastic film, and put in the fridge for one hour.

Stage 4 - 5 min.
Puff or flaky pastry (pâte feuilletée)
After this time, remove dough, unwrap it, then roll it out on your work surface into a large rectangle.

Stage 5 - 1 min.
Puff or flaky pastry (pâte feuilletée)
Measure length of rectangle, and make a small mark with your finger at the 2/3 point.

Stage 6 - 5 min.
Puff or flaky pastry (pâte feuilletée)
Put 200 g butter between two sheets of plastic film, and hit it with your rolling pin...

Stage 7
Puff or flaky pastry (pâte feuilletée)
...until you get a butter "sheet" which is a little narrower than the dough and 2/3 the length.

Stage 8 - 5 min.
Puff or flaky pastry (pâte feuilletée)
Lay the butter sheet on the dough, starting at the small mark you made before.

You should now have butter on 2/3 of the dough, 1/3 empty.

Stage 9
Puff or flaky pastry (pâte feuilletée)
Fold up this 1/3 on top of the butter.

Stage 10 - 5 min.
Puff or flaky pastry (pâte feuilletée)
Then fold over again onto the final 1/3.

You have done "one simple turn", which means that you now have 2 butter layers inside 3 dough layers.

Stage 11 - 1 min.
Puff or flaky pastry (pâte feuilletée)
Turn the pastry a quarter turn.

Stage 12 - 5 min.
Puff or flaky pastry (pâte feuilletée)
Roll out into a long regular strip.

Stage 13 - 1 min.
Puff or flaky pastry (pâte feuilletée)
Remove any excess of flour with a Short-handled brush or a pastry brush (we do this because too much flour can hinder the layering of the pastry).

Stage 14 - 2 min.
Puff or flaky pastry (pâte feuilletée)
Fold strip in from both ends to meet in the centre.

Stage 15 - 5 min.
Puff or flaky pastry (pâte feuilletée)
Then fold this in half.

You have done "one double turn" or "wallet turn".

Stage 16 - 1 hour
Puff or flaky pastry (pâte feuilletée)
Cover pastry with plastic film and leave to rest in the fridge for one hour.

This sequence of "double turn" + 1 hour rest, needs to be done twice more to get: 1 simple turn and 3 double turns.

Stage 17
Puff or flaky pastry (pâte feuilletée)
Your puff pastry is now ready to use. Cut into three pieces (of about 300g) and wrap each in plastic film until use, or freeze (see below).
Remarks
Puff pastry should not be kept in the fridge for too long (in spite of the vinegar), 2 or 3 days maximum. But it can easily be frozen, in which case don't do the final double turn and freeze at this stage. When needed, remove from freezer, leave to thaw in the fridge overnight, and do the final double turn just before use.

You wonder how-many layers there are? Here is the solution: after the first turn there are 2 butter layers between 3 dough layers, and each double turn multiplies by four. So after the first one we get 12 layers, 48 at the second, and 192 at the third.

How does it work? In the heat of the oven, the layers of pastry cook and turn brown and crisp, at the same time the butter melts (helping pastry to brown) and the water inside turns to steam. This steam in trapped in the pastry, so the entire pastry inflates to become puff pastry.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Source
After Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,741 Kcal or 19,850 Kj48 gr370 gr341 gr
237 %18 %35 %52 %
Per 100 g
Energetic valueProteins CarbohydratesFats
428 Kcal or 1,792 Kj4 gr33 gr31 gr
21 %2 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Sulfites
How much will it cost?
  • For 1 kg 100 g : 3.34 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Fine multi-tomato tart
Fine multi-tomato tart

This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
43K 59 min.
Little apple turnovers with almonds and raisins
Little apple turnovers with almonds and raisins

These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
295K3.8 1 hour 31 min.
How to cook caramelized puff pastry well
How to cook caramelized puff pastry well

When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
262K 24.9 36 min.
Ch'ti mussel tarts
Ch'ti mussel tarts

A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
33K 1 hour 19 min.
Apple Strudel
Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
54K5 1 hour 32 min.
See all recipes that use it
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, "BN style" chocolate-filled biscuits, Poppy seed and lemon cake, Chestnut Fudge Cupcakes, Hamburgers, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, Apple custard tart, Lime confectioner's custard (pastry cream), Diplomat cream, Buckwheat almond biscuits, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, French baguettes, Leek and Jerusalem artichoke soup, New leavened bread, Chorba, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , French dressing (vinaigrette), Involtinis, Flamiche, Pesto crackers, ... All
Other recipes you may also like
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
608K 24.4 2 hours 34 min. June 26th 2019
Big knife-cut chips (French fries)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
266K4.1 1 hour 19 min. February 21th 2011
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
206K3.8 4 hours 58 min. February 21th 2011
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21th 2011
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
218K4.2 37 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 6 comments or questions on this recipe
  • You're right, there was a mistake in the recipe, but now fixed.
    Thank you.
    Posted by jh may 14th 2020 at 11:27 (n° 6)
  • Step 1, you wrote "Mix 500 g flour" but the photo shows 1 or 8 (I don't know the unit) water, and, on step 2, it seems that the water, rather than the flour had been used in step 1...
    Posted by Henri may 14th 2020 at 08:36 (n° 5)
  • Using a knife.
    Posted by jh january 19th 2011 at 07:28 (n° 4)
  • How do i cut my dough?
    Posted by Anonymous january 18th 2011 at 20:09 (n° 3)
  • That's the case of all pastry with butter inside, without going to the fridge butter will be soft, too soft, and so your dough rather impossible to roll out.
    Posted by jh june 6th 2010 at 07:43 (n° 2)
  • Why does it need to be rested in the fridge?
    Posted by Anonymous june 5th 2010 at 23:07 (n° 1)
Follow this recipe (as 7 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page