BHA & BHT Free Classic Puff Pastry
Homemade puff pastry is one of those kitchen projects that feels intimidating until you actually do it — and then you wonder why you ever reached for the frozen box. The real magic here is in the ingredient list: just flour, salt, water, and a generous amount of cold unsalted butter. That simplicity is exactly what makes this recipe such a reliable choice when you're avoiding preservatives like BHA and BHT, which commonly sneak into commercial pastry doughs and shortenings. Store-bought puff pastry is one of the trickier products to vet, since even "butter" versions can contain stabilizers or treated fats, so making your own removes all the guesswork. The lamination process — folding cold butter into the dough through six careful turns — is what creates those impossibly flaky, distinct layers without any chemical assistance. Yes, it takes patience and a few rounds of chilling, but the hands-on time is surprisingly manageable and the results are genuinely stunning. Whether you're making tarts, turnovers, or vol-au-vents, this dough delivers a deep golden, shatteringly crisp pastry that no freezer aisle shortcut can match.
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!