Master the art of crafting Homemade Organic Puff Pastry from scratch. Layers of flakiness await in this DIY pastry adventure!

The Art of Creating Organic Puff Pastry

Puff pastry, the delicate and flaky wonder of the baking world, is a timeless classic. Crafted from simple ingredients, it takes a bit of patience but rewards you with layers of heavenly goodness. Let’s explore the journey of making your very own organic puff pastry from scratch.

My family is big on chicken pot pie and comfort foods that offer a crust of some kind. IWhether you’re looking to cook up a decadent breakfast pastry, crowd-pleasing Piggies in a Blanket, or an Australian Meat Pie, this homemade light, buttery, flaky, layered goodness is worth all five steps.

I read a quote that fits here perfectly, “I am not a pastry chef. I’m a hungry woman who is fundamentally lazy, even though I’m crazy enough to make puff pastry from scratch… this recipe may not be perfect, but it will be perfectly delicious.”

See below for the ingredients & step-by-step instructions.

 

Homemade Organic Puff Pastry

Prep Time: 30 minutes (plus 24 hours resting time)

Cooking Time: Varies

Servings: Makes enough for a double-crust pie

Ingredients:

• 4 Tablespoons (60g) unsalted butter, cubed
• 2 cups (240g) all-purpose flour, chilled (plus a little more for dusting)
• 1½ teaspoons salt
• 1½ teaspoons cider vinegar
• ¾ cup (180ml) water, chilled
• 16 Tablespoons (240g) unsalted butter, chilled

How to Make Homemade Puff Pastry

Part One: Preparing the Dough

1. Mixing the Dry Ingredients
   • In a bowl, combine 2 cups of chilled all-purpose flour and 1½ teaspoons of salt.
2. Incorporate Butter
   • Add 4 tablespoons of cubed unsalted butter, slightly softened, to the flour-salt mixture. Gently mix with your fingers until the butter is distributed evenly.
3. Adding the Magic Touch
   • Combine 1½ teaspoons of cider vinegar with ¾ cup of chilled water. Add this vinegar-water mixture to the dough and gently mix until a smooth dough forms.
4. Rest and Chill
   • Place the dough on a floured surface, knead gently to smoothen, then shape it into a round flat ball. Wrap it in plastic and refrigerate for 20 minutes.

Part Two: Encasing the Butter

1. Prepare the Butter
   • Take 16 tablespoons of chilled unsalted butter out of the fridge to soften slightly.
2. Buttery Square
   • Roll out the butter between parchment paper sheets to create a 4-inch square, about half an inch thick.
3. Marriage of Dough and Butter
   • Roll out the refrigerated pastry on a floured surface to form a 4 x 8-inch rectangle. Place the square of butter at one end, then fold the dough over it, like wrapping a buttery present.

Part Three: The Book Fold

1. Creating Layers
   • Roll the dough into a long 4 x 18-inch sheet, then fold both ends towards the center, like closing a “gatefold.” If it gets sticky, a spatula can be handy. Fold it once more to create a “book.” Wrap it in plastic and refrigerate.
2. Patience is Key
   • Wait for 30 minutes and repeat the folding process. Ensure that the “spine” of the book is always on the left; this rotation is essential. Let it rest for approximately 24 hours, give or take.

Part Four: The Triple Fold

1. Repeat and Rest
   • Roll, fold, and wrap the dough two more times, allowing it to rest for 30 minutes between each iteration. Let the dough warm slightly before working with it after each chilling.

Part Five: Final Preparations

1. Ready for Your Pies
   • After the last rest, roll out the dough gently and cut it for your pastry needs. Be careful not to squash those exquisite layers!
2. Pie Lids
   • Cut the pastry slightly larger than your pie top as it may shrink when baked.
3. Sealing the Deal
   • Use an egg wash made from 1 beaten raw egg and a bit of water to adhere the pastry pieces together and give the top a beautiful shine.

Expert Tips:

• Keep the dough and butter cold throughout the process to ensure flakiness.
• If your kitchen is warm, place the dough in the fridge between folds.
• Experiment with different fillings for your puff pastry creations, from sweet to savory.

Storage and Leftovers:

• Unused puff pastry can be wrapped in plastic and stored in the freezer for up to three months.

FAQs:

• What can I make with this puff pastry?
  • Puff pastry is incredibly versatile; you can use it for sweet treats like turnovers, palmiers, and tarts, or savory delights like turnovers, quiches, and pot pies.
• Can I make this recipe with whole wheat flour?
  • While traditional puff pastry uses all-purpose flour, you can experiment with whole wheat flour for a heartier variation, but expect a slightly different texture.

Alternate Names:

• Homemade Pâte Feuilletée
• Flaky Butter Pastry
• Classic Puff Pastry from Scratch