Homemade Puff Pastry Dough (Edit recipe)

This Homemade Puff Pastry Dough recipe is absolutely incredible. It’s gluten free, it can easily be vegan and it is seriously amazing. It's also actually quite simple, which is a welcome surprise because many other recipes are quite intense. Is it a little labor intensive? Sure, especially if you don’t own a food processor but I promise you, it can still be done; I do it all the time without a food processor and I will walk you through it step by step.q

20 minutes to 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	3019
Fat:	240 g
Carbohydrates:	192 g
Protein:	108 g
Cholesterol:	600 g
Sodium:	2290 mg
Fiber:	16 g
Sugars:	0 g
Calculated per 2 11x11 sheets.

by Lee McGuire

View original recipe

Yield: 2 11x11 sheets

Ingredients

1.25 cup Unsalted Butter, cold (2.5 sticks; or vegan baking stick))
.5 cup Water, cold
1 tsp Salt
2 cups Gluten Free Flour

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the 2 sticks of butter or vegan baking stick into 1/4 inch pieces. Place the pieces on a plate and put back in the fridge while you prep the other ingredients.
Measure out the water and add the salt. Stir and let it dissolve.
Roughly cut the remaining 1/2 stick butter or vegan backing stick. Place gluten free flour in the bowl of a food processor with a metal blade and add the roughly chopped 1/2 stick butter. Pulse about 12 times for about 1 second each time.
Add the remaining butter or vegan baking stick and pulse two times to distribute. Add the cold water and pulse about 4 times until a dough forms a rough ball. Don't over pulse.
Yes you can do this without a food processor if you don't have one, I suggest using clean hands because works faster than using the back of a fork. I do this without a processor all the time.
If you're doing this with the back of a fork and your hands, cut all the butter or vegan baking sticks into tiny pieces and work it into the flour in a large bowl. Once it's incorporated fairly well, add the cold water and continue to work it until a dough forms. Add more flour here and there a tablespoon at a time if the dough is sticking to the bowl.
Flour a clean work surface. Shape dough into a rough rectangle and place between two pieces of plastic wrap. Press dough with rolling pin and then roll back and forth to form a 12 x 18 inch rectangle. Yes, I actually take out a tape measure. Haha! Also, I find my plastic wrap isn't big enough so I kind of do two sheets together. Two on the bottom overlapping and two on the top, overlapping. This way when you roll out the dough it doesn't spread out the sides of the plastic wrap.
Peel away the top plastic wraps and invert the dough on the floured surface. Peel away the other pieces of plastic wrap. Fold the dough into thirds along the width. Fold the top third down and the bottom third up to make a 6 X 18 inch rectangle.
Roll the dough into a log from one of the 6 inch ends, making sure to roll the end under the dough.
Press the dough into a square. Wrap in plastic wrap and refrigerate for at least one hour before using. Enjoy!