Semi-fast puff pastry

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 125 g Unsalted butter (Very cold, cut into 2 × 2 cm blocks)
• 125 ml Very cold water (Ideally ice‑cold)
• 2 g Fine salt (A pinch, optional)

Instructions

1. Prepare the dough

   In the mixer bowl, add the flour, salt and the very cold butter in pieces. Mix on low speed for 30 seconds, just enough for the mixture to be crumbly and not homogeneous.

   Time: PT30S

2. Incorporate the water

   Pour the very cold water over the mixture and mix again for 30 seconds until the dough starts to come together without being smooth.

   Time: PT30S

3. Form the ball and refrigerate

   Transfer the dough onto a lightly floured work surface, quickly gather it into a ball, wrap it in plastic film and place it in the refrigerator for 30 minutes.

   Time: PT30M

4. Roll out the dough

   Remove the dough, roll it into a rectangle about 40 cm long by 20 cm wide.

   Time: PT5M

5. Mark the guides

   Fold the top and bottom of the rectangle toward the centre to mark two parallel lines (about 10 cm from the edge). Unfold; these lines will be used to place the butter.

   Time: PT2M

6. Prepare the butter block

   Cut the cold butter into two sticks 10 cm long and 2 cm thick, and place them between the two marked lines.

   Time: PT5M

7. Enclose the butter

   Fold the dough over the butter like a wallet, pressing lightly to seal the butter inside.

   Time: PT5M

8. First single turn

   Roll the dough into a 40 × 20 cm rectangle, fold the top third toward the centre, then fold the bottom third over (single turn). Turn the dough a quarter turn.

   Time: PT5M

9. Second single turn

   Repeat the rolling into a rectangle and the single turn a second time.

   Time: PT5M

10. First double turn

    Roll out the dough, then fold the top third toward the centre, leaving a 1 cm gap, fold the bottom third toward the centre also leaving a 1 cm gap, then fold the two parts over each other (double turn). Turn a quarter turn.

    Time: PT5M

11. Second double turn

    Repeat the rolling and the double turn a second time.

    Time: PT5M

12. Final rest

    Wrap the dough in plastic film and place it in the refrigerator for 30 minutes before use.

    Time: PT30M

Nutrition Facts

Calories

302

Protein

4 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: T45 wheat flour, Pastry flour
• Instead of Unsalted butter: Vegetable margarine (unsalted), Semi‑salted butter (adjust salt)
• Instead of Very cold water: Ice‑cold water, Whole milk (for richer taste)
• Instead of Fine salt: Sea salt, Himalayan pink salt

Equipment Needed

• Stand mixer (or wooden spoon)
• Marble or wood work surface
• Plastic film
• Rolling pin
• Kitchen ruler (40 cm)
• Kitchen thermometer (optional)
• Chef's knife
• Spatula or scraper (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the dough so that the butter remains in visible pieces.
• Keep butter and dough at the same temperature (cold) before each turn.
• Observe the refrigeration resting times to prevent the butter from melting.

Chef Tips from the Video

• Use a thermometer: the dough and butter should be around 4‑6 °C.
• Lightly dust the work surface with flour to prevent the dough from sticking, but do not use too much to avoid weighing the dough down.
• After each turn, if the dough becomes shiny, refrigerate for 5 minutes to firm it up.

Troubleshooting

Storage

Refrigerator: Wrap in plastic film, store for 2 days.

Freezer: Pack in a freezer bag, store up to 1 month.

Room temperature: Do not store at room temperature; the dough deteriorates quickly.

Make-Ahead Tips

• Prepare the dough the day before and keep it well wrapped in the refrigerator.
• After the final rest, the dough can be frozen and thawed in the refrigerator before use.