Wayne Gisslen

Puff Pastry

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC PERCENTAGE

Method

Mixing

  1. Place the first quantities of flour and butter in a mixing bowl. With a paddle attachment, mix at low speed until well blended.
  2. Dissolve the salt in the cold water.
  3. Add the salted water to the flour and mix at low speed until a soft dough forms. Do not overmix.
  4. Remove the dough from the mixer and

Per 1 ounce (28.35 g): Calories, 120; Protein, 1 g; Fat 9 g (69% cal.); Cholesterol, 25 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 150 mg.