Organic Puff pastry Recipe
Organic Puff pastry Recipe is light, flaky and buttery. It is perfect for both sweet and savory dishes. Learning how to make Organic Puff Pastry is easier than it seems.
Ingredients
- 2 ½ cups organic all-purpose flour
- 1 teaspoon salt
- 1 cup cold organic unsalted butter cubed
- ½ cup ice-cold water
- 1 teaspoon organic lemon juice optional, for dough elasticity
Instructions
Mix Dry Ingredients
- In a large bowl, combine flour and salt. Stir briefly to mix evenly before adding butter.
Add Cold Butter
- Add cold cubed butter to flour. Use a pastry cutter or fingers to mix until butter is pea-sized pieces.
Add Ice Water
- Gradually pour ice-cold water over flour and butter. Mix gently until dough forms but remains slightly crumbly.
Form Dough Block
- Gather dough into a rough rectangle. Wrap in plastic wrap and chill for 30 minutes in the fridge.
Roll the Dough
- Place chilled dough on floured surface. Roll into a long rectangle about ¼ inch thick.
Fold the Dough
- Fold dough into thirds, like a letter. This is the first “turn” to create layers.
Chill Between Turns
- Wrap folded dough in plastic. Chill for 15–20 minutes to keep butter firm and dough workable.
Repeat Rolling and Folding
- Repeat rolling and folding 3–4 times. Chill dough 15 minutes between each turn for best flakiness.
Shape Pastry for Recipes
- Roll out final dough to desired thickness. Cut or shape for tarts, pies, turnovers, or appetizers.
Bake the Pastry
- Preheat oven to 400°F (200°C). Place pastry on parchment-lined baking sheet. Bake 20–25 minutes until golden and puffed.
Cool and Serve
- Remove from oven. Let cool slightly. Serve warm or at room temperature with desired filling or toppings.
Notes
- Keep all ingredients cold for best layers.
- Chill dough between folds to prevent butter from melting.
- Use a sharp knife or bench scraper for clean edges.
- Avoid overworking dough to keep it light and flaky.
- Try adding cinnamon or sugar for sweet recipes.