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Feuilletage (Puff Pastry)
Serves 1 Prep 5 min Cook 30 min Total 35 min

Feuilletage (Puff Pastry)

A very light pastry made in layers that expand when cooked, leaving large air pockets inside. Used for sweet or savoury dishes.

Serves 1 Prep 5 minutes Cook 30 minutes Units Rate

Overview

Feuilletage (puff pastry) is arguably the most versatile laminated dough in the pastry kitchen, prized for its spectacular rise and delicate, flaky layers. The technique of encasing butter in dough and performing multiple folds creates hundreds of thin layers that puff when baked. Its applications range from elegant vol-au-vents to fruit tarts and savory applications.

Ingredients

  • 500 grams flour
  • 200 ml ice cold water
  • 12 grams salt
  • 25 ml white wine vinegar
  • 50 grams butter (melted)
  • 400 grams butter (very cold)

Method

The dough

  1. Put the flour on the work surface and make a well in the centre. Pour in the water, salt, vinegar and melted butter and work together with your fingertips.
  2. Using your left hand, gradually draw in the flour and mix well.
  3. When all of the ingredients are well mixed, work the dough with the palm of your hand until it is completely homogeneous, but not too firm.
  4. Roll it into a ball and cut a cross in the top to break elasticity.
  5. Wrap in greaseproof paper or polythene and chill in the fridge for 2-3 hours.

Shaping

  1. Lightly flour the work surface.
  2. Roll out the ball of dough in four different places, so that it looks like 4 large 'ears' around a small head.
  3. Hit the chilled butter several times with a rolling pin, so that it is supple but still firm and very cold.
  4. Place it on the 'head' so that it covers it with no overhang.
  5. Fold the four 'ears' over the butter to cover it completely.
  6. Chill in the fridge for 30 minutes to bring the butter and the dough to the same temperature.

The turns

  1. Lightly flour the work surface, then progressively roll the dough gently away from you into a rectangle about 70 x 40 cm. Fold over the ends to make 3 layers. This is the first turn.
  2. On the lightly floured surface, give the rectangle one-quarter turn and again progressively roll it gently away from your into a 70 x 40 cm rectangle. This is the second turn.
  3. Wrap the dough in greaseproof paper or polythene and place in the fridge for 30 minutes to firm up.
  4. Make 2 more turns as above, then wrap the dough and refrigerate for 30 minutes to 1 hour.
  5. Make 2 more turns, bringing the total to 6. The pastry is now ready to use.

Notes

  • The cross cut in the dough relaxes gluten and prevents shrinkage during rolling; do not skip this step
  • Temperature management is critical throughout; the butter must remain firm and separate from the dough
  • Each turn should be completed with precision; misaligned folds result in uneven layer distribution
  • Rest periods between turns allow gluten to relax, making rolling easier and preventing pastry shrinkage

Serving

Use puff pastry for vol-au-vents (filled with savory fare or light creams), as a base for fruit tarts (topped with crème pâtissière and glazed fruit), or for savory applications with vegetables, cheese, and herbs. The dramatic puff and crispy layers make every application spectacular. Brush with eggwash for golden color.

Storage

Unwrapped, uncut dough can be refrigerated for 2 days or frozen for up to 1 month. Wrap tightly to prevent dehydration. Cut shapes can be frozen before baking (bake directly from frozen, adding 5 minutes to baking time). Once baked, store in an airtight container for 1-2 days; refresh in a 180°C oven for 3-5 minutes to re-crisp.

This pastry can be used as a base and topped with vegetables, tomatoes, ratatouille and cooked again.

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