Almond Free Classic Puff Pastry
Homemade puff pastry is one of those kitchen projects that feels almost magical — a simple package of flour, water, salt, and cold butter transforms through careful folding into hundreds of shatteringly crisp, golden layers. The entire formula here is refreshingly straightforward: just all-purpose flour, fine salt, unsalted butter, and cold water, with no nut-based ingredients anywhere in sight. That makes it a genuinely safe choice for anyone navigating tree nut concerns, since store-bought puff pastry can sometimes be produced on shared lines or include unexpected additives. The real technique is in the turns — six methodical folds that build those distinct, airy layers you can actually see at the cut edge before the dough ever hits the oven. Cold butter is the non-negotiable hero here; keeping it firm and pliable throughout the process is what creates that dramatic puff and flake. Once you have a finished block resting in the refrigerator, you're set up for tarts, turnovers, vol-au-vents, or anything else that calls for pastry with serious lift and crunch. It takes patience, but the payoff — deep golden layers that separate beautifully at 400°F — is absolutely worth clearing an afternoon for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the détrempe (dough)
- 2 cups all-purpose flour
- 1 tsp fine salt
- 1 tbsp unsalted butter, melted and cooled
- ½ cup cold water, plus more as needed
For the beurrage (butter block)
- 1 cup (2 sticks / 225 g) unsalted butter, cold
- 2 tbsp all-purpose flour
Instructions
- 1
Make the détrempe: whisk together 2 cups all-purpose flour and the salt in a large mixing bowl. Drizzle in the melted butter and toss with a fork. Add the cold water a little at a time, stirring with the fork until the dough just comes together — it should be shaggy and slightly rough, not smooth. Turn it out, press into a flat square, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- 2
Make the beurrage: scatter the 2 tbsp flour over a sheet of parchment paper. Place the cold butter sticks side by side on the flour, fold the parchment over to enclose them, and beat firmly with a rolling pin until the butter is pliable and roughly 6 inches (15 cm) square. Fold the parchment edges in to square up the block, then roll lightly to even it out. The butter should be cool and pliable — not soft or greasy. Refrigerate for 10 minutes if it has warmed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!