Puff Pastry

Preparation info

  • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About


  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 cup (225 grams) unsalted butter, at room temperature
  • ½ cup (120 mL) cold water



Sift flour into a medium mixing bowl, and stir in salt. Break butter into medium-sized chunks and combine them into flour and salt mixture by massaging them in with clean hands. Combine until mixture sticks together and can form a loose ball incorporating most of the flour, with some chunks of butter remaining.

Make a well in the butter and flour mixture and slowly add the cold water. Stir together until dough becomes firm, adding remaining water as needed. Form dough into a ball and cover bowl with plastic wrap, then place it in the refrigerator for at least 20 minutes or as long as overnight.