If you've ever wanted to make puff pastry from scratch, this is the recipe. I have been using this recipe for over 20 years. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies.
This is a great recipe for puff pastry. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. Also, putting the dough in the freezer for 10-15mins. between turns made the process quicker and easier, esp. if you are cooking in the kitchen which adds for additional heat. Another tip is to put the rolling pin and cutting board in the freezer between turns. Finally I worked the dough on parchment paper so I could just wrap it in the paper and place it in the freezer. This cut the entire process down to about an hour with amazing results. - 25 Dec 2008 (Review from Allrecipes US | Canada)
Great recipe, but you must follow it exactly to get the desired result. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. If you decide that the recipe is too time consuming, try a butter-based pie crust recipe. Avoid the vast majority of frozen and refrigerated puff pastry because they are usually made with cheap hydrogenated fats instead of butter, and this makes a HUGE difference in taste and texture, which is what puff pastry is all about. - 24 Nov 2008 (Review from Allrecipes US | Canada)
This was the closest that I could find to my old recipe. Keeping the butter ice cold is extremely important. The butter melting while baking is what puffs it up. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. I also keep a frozen bag of peas that we use for an ice pack on the table between turns to keep it cold as well. Great recipe. - 29 Oct 2008 (Review from Allrecipes US | Canada)