Williams-Sonoma Puff Pastry Recipe

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Williams-Sonoma Puff Pastry
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Ingredients
4
Count
Nutrition
108
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. In a bowl combine the flour, salt and room-temperature butter with an electric mixer.
  2. Beating slowly at first and then increasing the speed to medium, beat the ingredients, slowly adding the water in a thin stream at the same time, until the ingredients are mixed together into a firm dough and form a ball.
  3. Alternatively, place the flour on a work surface, make a well in the center, and add the salt, room-temperature butter and water. Using your fingers, combine the ingredients and form the dough into a ball.
  4. Transfer the dough to a work surface, reshape into a ball with the heels of your hands, cover with plastic wrap and refrigerate for 30 minutes.
  5. Using a rolling pin, beat the cold butter between sheets of parchment paper into a rectangle about 3/4 inch thick.
  6. Remove the dough from the refrigerator.
  7. On a floured work surface, roll out the chilled dough into a round about 11 inches in diameter.
  8. Remove the paper from the rectangle of butter, place the butter in the center of the dough round, and fold the edges of the dough over the butter to enclose completely.
  9. Tap the dough with the rolling pin to ensure that it adheres to the butter.
  10. Using the rolling pin and flouring the work surface and pin often but lightly, roll out the dough into a rectangle about 20 inches long by 7 inches wide.
  11. Take care to apply pressure evenly and not to squeeze the butter from the dough.
  12. Keep the ends as square as possible.
  13. Fold the pastry into thirds by folding it toward you and then back over itself.
  14. Firmly gripping the folded rectangle, rotate it 90 degrees so that the seam is on your left.
  15. Roll out the dough into a rectangle of the same size and again fold it into thirds.
  16. You have now completed 2 turns.
  17. Dust the dough with flour and cover with plastic wrap or with parchment paper and a kitchen towel, tucking the ends in well so that they do not dehydrate.
  18. Let rest in the refrigerator for 1 hour.
  19. Remove the dough from the refrigerator and repeat the rolling and folding to complete 2 more turns.
  20. Again, wrap the dough and return to the refrigerator to rest for 1 hour.
  21. Repeat the process one more time, again completing 2 turns.
  22. Once you have completed 6 turns, the pastry dough is ready to use.
  23. It may be used immediately or stored in the refrigerator, well wrapped, for up to 3 days.
  24. The pastry may be frozen; ideally, for best results, it should be frozen after 4 turns, and the final 2 turns completed after thawing.
  25. To freeze the pastry, wrap airtight in plastic wrap and freeze for up to 2 weeks.
  26. Transfer to the refrigerator for 1 day to thaw, then remove and bring to room temperature before rolling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.33 Kcal (454 kJ)
Calories from fat 18.46 Kcal
% Daily Value*
Total Fat 2.05g 3%
Cholesterol 4.77mg 2%
Sodium 7.1mg 0%
Potassium 27.7mg 1%
Total Carbs 19.3g 6%
Dietary Fiber 0.76g 3%
Protein 2.56g 5%
Iron 0.3mg 1%
Calcium 5.8mg 1%
Amount Per 100 g
Calories 255.27 Kcal (1069 kJ)
Calories from fat 43.5 Kcal
% Daily Value*
Total Fat 4.83g 3%
Cholesterol 11.24mg 2%
Sodium 16.74mg 0%
Potassium 65.28mg 1%
Total Carbs 45.47g 6%
Dietary Fiber 1.79g 3%
Protein 6.04g 5%
Vitamin A 0.1mg 1%
Iron 0.6mg 1%
Calcium 13.7mg 1%

* 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

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

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

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