Puff Paste Recipe

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Puff Paste
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Ingredients
5
Count
Nutrition
1155
Calories
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Ingredients:

  • 1 cup butter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sifted cake flour
  • 1/4 tsp salt
  • 3/4 cup cold water

Directions:

  1. Let butter stand at room temperature 15 minutes. Set 2 tablespoons of butter aside. Place remaining butter between two pieces of lightly floured waxed paper. Pound with a rolling pin to make butter pliable. (Butter should become the consistency of firm dough.) As butter flattens, use a small spatula to shape butter into a 5-inch square with slightly rounded edges. Wrap in plastic wrap. Refrigerate while making dough.
  2. Combine flour and salt in a bowl. Work reserved 2 tablespoons butter into flour by rubbing together between the fingers. Add water; stir with a fork until dry ingredients are moistened. Turn dough onto a lightly floured surface; knead 30 times. Cover by inverting bowl over dough. Let rest 10 minutes.
  3. Lightly flour a smooth surface. Roll dough to an 8-inch circle. Mark a 6-inch square within circle of dough. Roll each side of square until dough resembles a flower with 4 petals. (Center of dough will be thick. )
  4. Place chilled butter square on center square of dough. Fold dough over butter, one side at a time, bringing edges to center and overlapping slightly. Wrap in plastic wrap, and refrigerate 15 minutes.
  5. Lightly flour surface, and add flour as necessary during following procedure. Place dough, flat side down, on surface. Press rolling pin firmly on dough 7 times, once in center and 3 times above and below center to flatten dough and seal edges. Roll dough into a 14- x 6-inch rectangle, keeping thickness of dough as even as possible, and corners square.
  6. Fold dough in thirds to resemble a folded letter. Give dough a quarter turn to the right. Press with rolling pin to seal edges. Repeat rolling and folding procedure, and refrigerate 15 minutes.
  7. Repeat rolling and folding procedure 4 additional times, refrigerating dough for 15 minutes after every two turns. Dough will be rolled and folded a total of 6 turns. Refrigerate 15 minutes or longer before using in a recipe.
  8. Note: Puff paste may be refrigerated for 3 days or frozen for 3 months. If refrigerated longer than 30 minutes, allow puff paste to stand at room temperature 5 minutes before rolling out or 30 minutes if frozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1155.05 Kcal (4836 kJ)
Calories from fat 835.85 Kcal
% Daily Value*
Total Fat 92.87g 143%
Cholesterol 244.03mg 81%
Sodium 306.82mg 13%
Potassium 127.61mg 3%
Total Carbs 71.25g 24%
Dietary Fiber 2.81g 11%
Protein 10.51g 21%
Vitamin A 1.1mg 38%
Iron 0.9mg 5%
Calcium 50.4mg 5%
Amount Per 100 g
Calories 389.07 Kcal (1629 kJ)
Calories from fat 281.55 Kcal
% Daily Value*
Total Fat 31.28g 143%
Cholesterol 82.2mg 81%
Sodium 103.35mg 13%
Potassium 42.99mg 3%
Total Carbs 24g 24%
Dietary Fiber 0.95g 11%
Protein 3.54g 21%
Vitamin A 0.4mg 38%
Iron 0.3mg 5%
Calcium 17mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.3
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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