April 01, 2024 3 min read

Flaky, buttery puff pastry using our organic Premium All Purpose flour. This versatile laminated dough can easily be transformed into a wide variety of both sweet and savory applications. Test your skills out with this hand laminated recipe! 

Download a printable version of the recipe here.

Puff Pastry 

Yield: 2 1⁄2 lbs. puff pastry dough

454g BSM All Purpose Premium Flour (1lb)
454g unsalted butter (1lb), slightly softened
325g buttermilk
7g salt

In a stand-up mixer fitted with the paddle attachment, beat the slightly soft butter until smooth. Add 1/2 cup flour. Mix until smooth. Fold a large piece of parchment in the center to create creases, forming a 5x5 inch square at the center of the parchment. Place the butter within the square, then fold the parchment creases inward to form the square so it covers the butter. Roll the butter into the creased parchment to form a 1-inch 5x5 inch thick square. You have now formed your butter block, also known as tourage butter for locking into your dough.
Chill the butter for at least 30 minutes.

In a large bowl, combine remaining flour with the salt. Gradually add the buttermilk and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic, and chill for at least 30 minutes.
Remove the dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold the dough over to completely
encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes.

Remove the dough from the refrigerator. On a lightly floured work surface, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like
a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your tri-fold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough
becomes too elastic or too warm to work with, return it to the refrigerator until firm.
Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn. Use the dough within three days if kept refrigerated.
*To freeze sheets of puff pastry dough, roll the dough out into 1⁄4 inch thick. With a sharp knife or pastry wheel, cut the desired size sheets of dough, place onto a parchment-lined sheet tray, and wrap in plastic wrap. You may also roll the dough sheets into parchment paper to form logs, then wrap firmly with plastic wrap. Store the dough in the freezer for up to three months.
To assemble for various recipes: Roll out the chilled dough into 1⁄4 inch thickness before using for various recipes. Be sure to keep the dough chilled while in use. For baking, always start with high heat (400°F-425°F) as this will allow the pastry to puff creating those beautiful layers.