Nightshade Free Classic Puff Pastry
Flaky, buttery, and endlessly versatile, this from-scratch laminated pastry is one of those foundational recipes that opens up a whole world of baking possibilities. The entire formula comes down to just four ingredients — flour, salt, butter, and water — which makes it a naturally clean choice for anyone avoiding nightshades, since there's nothing hidden in here that could cause concern. Store-bought versions can sometimes contain additives or be processed alongside problematic ingredients, so making your own puts you completely in control. The technique is all about patience: chilling the dough between turns keeps the butter cold and distinct, which is exactly what creates those dramatic, shatteringly crisp layers in the oven. Six total folds build up hundreds of paper-thin sheets that puff dramatically at 400°F into something that looks genuinely impressive. Once you have a batch resting in the fridge, you're ready to make tarts, turnovers, vol-au-vents, or anything else your imagination lands on. It's a weekend project that pays off every single time you pull something golden and gorgeous out of the oven.
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!