Express puff pastry


For 500 g of dough

  • 250 g t45 flour
  • 3 g of salt
  • 100 g of very cold water
  • 220 g very cold butter


  1. In the bowl of a very cold food processor, pour the flour, salt, water and butter, then knead with the pastry tool for 1 minute: the butter should not be completely mixed into the dough, this is which will allow lamination. Cover and leave to rest for 1 hour in the refrigerator.

  2. Place the dough on a floured work surface, then shape it into a rectangular shape. Roll out the dough using a rolling pin to 60 cm long and 15 cm wide. Fold the top third of the rectangle inward, then fold the bottom third over it.

  3. Turn the dough a quarter turn to the right, then repeat the previous step. Repeat this step four times. The dough is ready to use.

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