Butter Pastry Dough

Introduction

You build this pastry dough by kneading a simple flour-and-water dough, then laminating in a butter paste made from room temp butter and 4 oz (115 g) bread flour. The repeated four-folds create the layered structure you want for turnovers, tart shells, palmiers, or any recipe that needs classical puff pastry.

Recipe Details

• Prep Time: 3 hours 10 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 10 minutes
• Servings: 24

Ingredients

• 2½ lbs (40 oz / 1125 g) bread flour
• ½ oz (15 g) salt
• 1½ lbs (24 oz / 675 g) cold water
• 2½ lbs (40 oz / 1125 g) room temp butter
• 4 oz (115 g) bread flour

Instructions

1. Mix the salt in with the larger portion of flour.
2. Add the cold water to the flour and salt and work it into a dough.
3. Knead about 80 times to make a soft dough and build some gluten.
4. Flatten out the dough (allows quicker cooling) and refrigerate.
5. Combine the room temperature butter and the smaller portion of flour and mix well. It will form a soft paste that is easy to spread.
6. Take the chilled dough and roll it into a rectangle about ¼-½ inch thick.
7. Leaving a 1-inch margin around the edge, spread the butter out over ⅔ of the dough.
8. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter.
9. Refrigerate for 20-30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
10. Roll out the dough again to a large rectangle the same size as the first.
11. Fold the dough so that the two short edges meet in the center and then fold the dough in half. This should give the dough four layers and is, as a result, called a four-fold.
12. Refrigerate the dough again and then roll out and do another four-fold. Repeat this step two more times. You now have classical puff pastry dough to use as you see fit.

Variations

• Swap the larger portion of bread flour for all-purpose flour if you want a slightly more tender pastry with a little less chew and structure.
• Use European-style butter in place of standard butter for cleaner layers and a stronger butter flavor, since it usually has less water.
• Divide the finished dough into 2 to 4 portions after the final fold so you can roll smaller sheets later; it handles more easily and defrosts faster.
• Stop after one fewer four-fold if you want a pastry with a slightly coarser, less lofty rise that works well for flat savory bases.
• Turn it into a sweeter pastry base by using the dough for fruit tarts or palmiers; the dough itself stays neutral, but it supports sweet fillings well.

Tips for Success

• Make sure the dough is well chilled after you flatten it out, or the butter paste will smear instead of forming layers.
• The room temp butter should be soft enough to spread but not melted; if it looks greasy, chill it briefly before using it.
• Keep the 1-inch margin clear when you spread the butter so it stays enclosed during the first fold.
• Roll each rectangle to roughly the same size before every four-fold so the layers stack evenly.
• If the dough starts springing back or the butter feels too soft at any point, return it to the refrigerator before continuing.

Storage and Reheating

Wrap the finished dough tightly in plastic wrap and place it in an airtight container or zip-top freezer bag. It keeps in the refrigerator for up to 3 days and in the freezer for up to 2 months.

For frozen dough, thaw it overnight in the refrigerator and use it while still cold. Raw puff pastry dough is not something you reheat directly; after you bake it in your final recipe, re-crisp leftovers in a 350°F oven for 5 to 10 minutes, uncovered.

FAQ

Why is flour mixed into the butter?

The smaller portion of bread flour turns the butter into a spreadable paste and helps it stay more stable during lamination. That makes it easier to roll without the butter breaking through the dough.

Can you use all-purpose flour instead of bread flour?

Yes, but the dough will be a bit more tender and slightly less strong during rolling. You may need to chill it more often if it feels softer.

How do you know the dough has been folded enough?

After the repeated four-folds, the dough should feel smooth, layered, and firm when cold. Once you complete the final round, you can use it as classical puff pastry.

Can you freeze the dough before using it?

Yes. Freeze it after the final fold, wrapped tightly, then thaw it in the refrigerator before rolling and cutting.