Classic Puff Pastry

Batch Size:
Yield:

Dough Packet (Détrempe)

AmountIngredient
All-purpose Flour
Salt2 t
Unsalted Buttersoftened
Watercold
White Vinegar½ tsp

Butter Packet (Beurrage)

AmountIngredient
Unsalted Buttercold & softened
Scaled ingredient total1,347.5 g

Prep Method 9

  1. Dough Packet:

  2. 1.In a mixer fitted with a paddle attachment, combine the flour, salt, and butter. Mix until the butter has coated the flour and is no longer visible.
  3. 2.Combine the water and vinegar. Add it to the dry ingredients and mix to form a dough. Do not over mix, but be sure there are no dry spots of flour in the dough.
  4. 3.Pat the dough packet into a square, wrap in plastic wrap, and refrigerate for at least 1 hour.

  5. Butter Packet:

  6. 4.Soften the butter to the same consistency as the rested and chilled dough packet.

  7. Assembly:

  8. 5.On a floured work surface, roll the corners of the dough packet into flaps.
  9. 6.Put the butter packet into the center of the dough packet and fold the flaps to completely cover the butter. Seal in the dough package.
  10. 7.Give the dough 2 letter turns rolling the dough ⅜-inch thick letting the dough rest in the refrigerator wrapped in plastic wrap for 30 minutes.
  11. 8.Repeat 2 more letter turns letting the dough rest in the refrigerator wrapped in plastic wrap for 30 minutes.
  12. 9.Perform the last 2 letter turns for a total of 6.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
All-purpose Flour$0.5247
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
Salt$0.0091
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Unsalted Butter$0.506
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
WaterThis ingredient is not yet set with a purchase cost and unit—
White VinegarThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$3.3731
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield1,345 g
Total Cost$4.4128
Cost Per G:$0.0033

Partial estimate; unpriced ingredients are excluded. 81% of ingredient weight is priced.

2 costing issues
  • Water: no active USD purchase price with a convertible package size
  • White Vinegar: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 6 connected
✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached500 g›✓Unsalted ButterButter, stick, unsalted500 g›!WaterAdd nutritional data260 g›✓Unsalted ButterButter, stick, unsalted75 g›✓SaltSalt, table10 g›!White VinegarAdd nutritional data2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories130

% Daily Value*

Total Fat 35g
45%
Saturated Fat 0g
0%
Cholesterol 100mg
33%
Sodium 290mg
13%
Total Carbohydrate 28g
10%
Dietary Fiber 1g
4%
Total Sugars 0g
Protein 4g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 81% mapped. Scaled batch: 1810 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The butter packet should be the same consistency as the dough packet when you begin assembly as this facilitates smooth and even lamination.
  • Acid like vinegar helps relax gluten, making the dough more pliable.
  • Puff pastry can be refrigerated for 3 days or frozen up to 2 months.