American
Puff Pastry
Popular on Food52
12 Reviews
Jess
November 18, 2023
You are amazing!! This is by far the best puff pastry dough I have ever worked with. So easy to work with and simple to put together. I made two batches this morning I am in love with it. Most recipes I have followed the dough was hard to work with and just a mess. But this one is perfect!! There aren't words to describe how elated I am to have found you. Thank you so so so much! I will use this everytime I make puff pastry and probably will make it more often. Thanksgiving and Christmas here I come!!! Only took 5 years of working with puff pastry to find the perfect recipe lol.
ehamp
September 13, 2023
I tried this and the yeast puff pastry and both times the butter broke through. I think I have to keep it colder.
Casey M.
July 25, 2021
Thank you for making this so easy and help build my confidence with laminated dough! Please make a video for croissants.
Pups224
April 27, 2021
Having made puff pastry quite a few times and now being out of practice, I found the directions excellent and the product came out well. However, the use of so much bread flour made the product heavier and yes, more bready. I didn’t get the shattering crackle as with AP flour.
Laura G.
February 4, 2021
Thank you Erin McDowell and Food52 for another great recipe. I watched the YouTube tutorial and used this recipe for my first ever homemade traditional puff pastry and it was perfect! You really are helping me get through this lockdown (although expanding my waistline in the process!). Your tips were on point as usual. Perfect recipe with perfect results!
Donna C.
November 16, 2020
I watched the YouTube video of this recipe before finding this link. I had absolutely no problems with it and was amazed by how much more simple it was to make than I had imagined. Perhaps I had such luck because the video shows a ton of visual cues to look for when deciding if the dough is ready for another pass. I thought it turned out exactly as intended.
Claire
August 23, 2020
Made some croissants and palmiers with the dough! Came out delicious!!
What size is generally recommended for the croissant "triangle" I think mine were too long with too much dough in the middle since it didn't quite cook all the way through.
Also, I've always made puff pastry with a yeasted dough, but this one doesn't have any yeast. Why is that?
What size is generally recommended for the croissant "triangle" I think mine were too long with too much dough in the middle since it didn't quite cook all the way through.
Also, I've always made puff pastry with a yeasted dough, but this one doesn't have any yeast. Why is that?
Denise
October 19, 2022
Croissants are made with a yeasted dough, but puff pastry is a non-yeasted dough. Two very different things, though the lamination process is very similar. The puff in puff pastry is similar to a pie dough…the steam from the butter in a hot oven causes the puff.
pamels
April 19, 2020
Making this dough is a nightmare.. it’s my second attempt at puff pastry and the first time it was decent but this time it went horribly- I should have paid attention to first rip as an indication that the butter was too soft.. then it began to rip everywhere and butter protruded from every corner and now I don’t know how to continue.
I’m stubborn so I will try it again in the future..
I’m stubborn so I will try it again in the future..
David A.
September 1, 2020
Wow Pamels, same experience. I feel like I followed the instructions to the letter, and still had butter breaking out all over the place. I also tried the fixes Erin recommends in the video, but it hasn't done the trick. AND, I feel like temperature was good for both the butter block and the dough, so I don't get what happened?
And, like you, I am stubborn, so will also try again.
And, like you, I am stubborn, so will also try again.
Steph
February 14, 2021
Classic puff dough is a challenge no matter how simple the instruction, it still can take a while to get the hang of it. Definitely try her Rough Puff recipe. It’s a great compromise, less finicky and yields practically the same flaky, tasty result. It’s quicker too! Good luck!
pamels
April 19, 2020
Making this dough is a nightmare.. it’s my second attempt at puff pastry and the first time it was decent but this time it went horribly- I should have payed attention to first rip as an indication that the butter was too soft.. then it began to rip everywhere and butter protruded from every corner and now I don’t know how to continue.
I’m stubborn so I will try it again in the future..
I’m stubborn so I will try it again in the future..
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