Rating: 3.44 stars
70 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 3

Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his:-Ox Tongues- Butterfly Wings- SacristainsPhoto credit: Quentin Bacon

The Martha Stewart Show, September 2010, The Martha Stewart Show, January 2010

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes about 1 1/2 pounds dough
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.

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  • Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.

  • Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.

  • Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.

  • Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.

  • Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.

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Reviews (11)

70 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 3
Rating: Unrated
01/30/2015
I am making guava and cheese turnovers and was wondering if this recipe would work. I've only used store bought puff pastry before. Should I add sugar instead of salt to the dough?
Rating: Unrated
05/18/2011
Raw dough can be frozen or refrigerated
Rating: Unrated
01/26/2011
I've made several pithiviers with this dough. Also some turnovers, strawberry and chocolate -- they came out great and tasted much better than Pepperidge Farms puff pastry. Thank you!
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Rating: Unrated
01/08/2011
Brilliant! This made the best cannoli shells ever! Thanks.
Rating: Unrated
11/23/2010
@deb218 and rij12861 - Croissants are a yeast-based dough, so this recipe is not a good one for croissants, however great for strudels.
Rating: Unrated
09/24/2010
Thank you for the puff pastry episode. Nick was fun and interesting, talented and I can't wait to make this recipe. I could smell the 'butterfly wing"s baking!
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Rating: Unrated
09/23/2010
I love your show and hope you don't leave Hallmark Channel...I watch it all day long...right through Oprah!
Rating: Unrated
09/23/2010
@Deb218 - this makes a great cresent. However, not airy enough for croissants.
Rating: Unrated
09/23/2010
I'm thinking you could, there's one way to find out for sure, be brave and give it a try. I can't wait to make this dough myself, but I will wait for cooler weather first, we're in the low 90's here today, still!
Rating: Unrated
09/22/2010
This was THE BEST show segment I have enjoyed in a long time! It was fast but I can't wait to try it! Loved it!!
Rating: Unrated
09/22/2010
I wonder if you could use this for croissants?