Make Ahead
Puff Pastry
Popular on Food52
6 Reviews
GratedGarlic
August 7, 2020
It appears, based on the amount of butter, that the recipe intended to use all-purpose only, with the option to replace with pastry flour. You should only use one flour (3 cups), but not both at the same. Hope that helps.
Melanie L.
May 6, 2020
Something is wrong with this recipe. It's totally dry and crumbly. I added 1/2 cup of butter and a little more milk before it became anywhere near what the dough should feel like. I'd throw it out if I weren't short on flour.
Sarah
February 25, 2018
This dough is whack, I wish I read the comments instead of blasting ahead. There's too much flour. I kneaded in more water and think it'll be OK, but y'all should update the recipe considering it's one of the only puff pastry ones on the site.
soupcon
June 24, 2017
This is the dough for croissants as it is a yeast levened dought. Regular puff pastry dough has no yeast.
Jessica
July 10, 2016
This recipe seems to have something wrong with it. Maybe it's the flour content, mentioned by other commenter, or something else. I have made puff pastry before and this was my only disaster. Maybe needs checking.
Valerie D.
April 6, 2014
Something's wrong with the quantity of flour in the dough.. is it suppose to be 3 1/2 cups all purpose flour OR 3 cups of pastry flour ?
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