Baking & Pastry > Baking Equipment & Tools > Specialty Baking Equipment > Food Processor (for Pastry)

Food Processor Puff Pastry

Making puff pastry at home can seem daunting, but a food processor simplifies the process significantly. This recipe yields a flaky and buttery puff pastry perfect for savory and sweet applications. It's all about keeping the ingredients cold and minimizing gluten development.

Prep Time
30 minutes, plus chilling time
Cook Time
20-25 minutes
Servings
Yields approximately 1.5 pounds of dough
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 1/2 - 3/4 cup Ice Water
  • 1 teaspoon Salt

Prepare the Dough

In the bowl of a food processor, combine the flour and salt. Pulse a few times to mix.

Add Butter

Add the cold, cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs, with some larger pieces of butter still visible. This is crucial for creating flaky layers.

Incorporate Water

Gradually add the ice water, a tablespoon at a time, pulsing after each addition. Stop adding water when the dough just comes together but is not sticky. You may not need all the water.

Shape and Chill

Turn the dough out onto a lightly floured surface. Gently form it into a rectangle. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.

First Turn

On a lightly floured surface, roll the chilled dough into a long rectangle, about 1/4 inch thick. Fold the dough into thirds, like folding a letter (this is called a single fold or book fold). Wrap in plastic wrap and chill for another 30 minutes.

Second Turn

Repeat the rolling and folding process (single fold). Wrap and chill for another 30 minutes.

Third and Fourth Turns

Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn. This will give you a total of four single folds.

Final Chill

After the fourth turn, wrap the dough tightly and chill for at least 1 hour before using. The dough can be stored in the refrigerator for up to 2 days or frozen for longer storage.

Baking

When ready to bake, preheat your oven to the temperature specified in your recipe (usually around 400°F or 200°C). Place your puff pastry creation on a baking sheet lined with parchment paper. Bake until golden brown and puffed, usually 20-25 minutes. Do not open the oven door frequently during baking, as this can cause the pastry to deflate.

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FAQ

  • Why is it important to keep the butter cold?

    Cold butter is essential for creating distinct layers of fat in the dough. As the pastry bakes, the water in the butter evaporates, creating steam that separates the layers, resulting in a flaky texture.
  • Can I use salted butter?

    While you can use salted butter, it's best to use unsalted butter and add salt separately. This allows you to control the salt content more precisely.
  • How do I know if the puff pastry is done?

    The puff pastry is done when it is golden brown and puffed up significantly. The layers should be distinct and crispy.