This is a fast and simple alternative to classic puff pastry. The dough doesn't rise as much as the classic version, but the flavor is excellent. It is not as rich as puff pastry made with cream.

Martha Stewart Living, Spring 1991


Recipe Summary

Makes about 2 pounds


Ingredient Checklist


Instructions Checklist
  • Mix flour and salt in a large, chilled stainless-steel bowl. Cut the butter into very thin pieces. Using a pastry blender, or working with your fingertips, cut butter into the flour until the butter is in small lumps, about 1/2 inch in diameter. (A food processor will not work for this pastry because it cuts the butter too finely.)

  • Stir in the water, a little at a time, pressing the dough together. Turn dough out onto a well-floured board and roll it into a rough rectangle. The dough will be very crumbly. Fold into thirds and rotate it a quarter turn to the right. Roll into a large rectangle and fold into thirds again. This completes the first double turn. Remove excess flour with a wide brush. Wrap dough in plastic and chill for 30 minutes.

  • Repeat this rolling and turning process twice more, chilling well between double turns. With each turn the dough will become smoother and easier to handle. This puff pastry, like the classic version, requires 6 turns (accomplished as 3 double turns) before it is complete.

  • Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or freeze for future use.