Puff Pastry

Puff Pastry
Photo by Scott Phillips


  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour; more for rolling
  • 1 tsp. lemon juice
  • Generous pinch table salt
  • 4 oz. (½ cup) unsalted butter, softened, plus 1 oz. (2 Tbs.), melted

Sandwich the softened butter between two sheets of parchment or waxed paper. Flatten with a rolling pin as evenly as possible to form a roughly 4x5-inch rectangle. Transfer to a baking sheet (without removing the paper) and refrigerate while you make the dough. In a medium bowl, combine the flo...

View full recipe at Fine Cooking


Variations on Puff Pastry

  • Puff Pastry
    • 1 teaspoon salt
    • 22 tablespoons unsalted butter
    • 2 1/4 cups all-purpose flour

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