From sweet to savory, this puff pastry’s flaky, buttery layers make the perfect base for many dishes, including pecan pie!
Puff pastry has been around for hundreds of years—we’re talking the 1600s, people. That’s a long time. While there are a few competing theories as to who created it, we know it was born in France, where it is called pâte feuilletée. Yet another culinary reason to thank the French! What makes puff pastry so unique is that it’s made with many layers of dough. That’s what provides the flaky, delicate texture you experience when you bite into, say, an apple turnover.
Homemade puff pastry is no easy task. It’s a labor of love that rewards you with a delicate texture and flavor that’s hard to find in store-bought pie crusts. Its flaky layers practically melt in your mouth—something with this much butter shouldn’t taste so light and airy! Puff pastry is pretty versatile too, as it’s the perfect base for both sweet and savory dishes alike. You can even use puff pastry for pecan pie! For me, it’s the perfect recipe to devote yourself to on a rainy Sunday.
Is Puff Pastry Healthy?
It’s sad to say, but no, puff pastry is not healthy. After all, it is pastry, so there’s going to be a decent amount of butter involved. But I’m guessing you probably don’t eat buttery desserts every day! It’s okay to indulge every now and again.
To make a lighter version, consider swapping one cup of all-purpose flour for whole-wheat flour instead, and reduce the butter from one cup to three-quarters of a cup. You’ll also need to add more water, since the whole-wheat flour will soak it up like a thirsty plant. This version of puff pastry won’t be as flaky, but it will be healthier!
Keeping It Cool
When embarking on the journey of making homemade puff pastry, a key part of the process is to keep the dough and butter cool throughout. This is to prevent the butter from melting into the dough, a crucial step to creating this pastry’s flaky layers! This is why we instruct you to use cold butter (so it’s absolutely essential to keep the butter in the fridge until you are ready to use it). This is also why the recipe calls for ice water. Lastly, try not to work the dough for longer than necessary, since your hands will warm it up.
How Do I Store Leftovers?
Puff pastry dough can be made ahead and stored in the fridge in an airtight container for up to 3 days. Alternatively, you can freeze the dough for 1 month. If you’re going to freeze the dough, wrap it tightly in plastic wrap and place it in a freezer-safe bag.
Serving Suggestions
Puff pastry is the perfect companion for practically any filling, from sweet to savory. Use it for puff pastry pecan pie, apple turnovers, fruit tarts, palmiers (elephant ears), or danishes. In terms of savory, put your puff pastry to work in tarts filled with creamy cheese and vegetables, Puff Pastry Quiche, Crab Puffs, or chicken pot pie. Any of these savory dishes pairs amazingly with a refreshing Broccoli Grape Salad.
For more baking inspiration, check out these recipes for the Perfect Pie Crust or eggless chocolate chip cookies!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter cold and cut into small cubes
- 2/3 cup ice water
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and toss to coat.
- Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining.
- Gradually add ice water, stirring with a fork until the dough begins to come together. You may not need all the water, so add it slowly.
- Turn the dough out onto a floured surface and shape into a rectangle. Roll out the dough, then fold it into thirds like a letter. Turn the dough 90 degrees and repeat the rolling and folding process 5 more times.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using. This allows the gluten to relax and the butter to chill, which is essential for flaky layers.
- On a lightly floured surface, roll out the dough as needed to fit your pie dish. Prick the bottom of the dough with a fork and refrigerate for at least 30 minutes.
- Bake in a preheated oven at 400°F for 20-25 minutes or until golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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