Turmeric Free Classic Puff Pastry
Few things in baking feel as rewarding as pulling a sheet of shatteringly crisp, sky-high pastry from the oven, and this from-scratch version delivers exactly that. The ingredient list is refreshingly short — just flour, salt, butter, and water — which means every component earns its place and there's nothing hidden to worry about. The real magic is in the technique: a cold butter block gets folded into the dough through six careful turns, building hundreds of paper-thin layers that steam apart in the oven into that iconic honeycomb puff. Keeping the butter and dough at the right temperature throughout is the one non-negotiable, so don't rush the refrigerator rests between turns. Once you have a finished block in the fridge, you're set for tarts, turnovers, vol-au-vents, or anything else that calls for serious pastry drama. It keeps for up to two days chilled, so you can spread the work across a weekend without any stress.
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!