Puff Pastry Calculator
Calculate ingredients for homemade laminated puff pastry
Classic Puff Pastry
Flour
500g
4 cups
Water
250ml
Total Butter
425g
4 sticks
Salt
10g
Butter for Dough
50g
Butter Block
375g
Lamination Details
Folds Required
6
Total Layers
729
Final Size
10 x 14 inches
Total Time
4-6 hours (including resting)
Method: Single folds (letter fold)
Puff Pastry Tips
- Keep everything cold - chill dough between folds
- Butter block should be pliable but cold (pound to soften)
- Roll in one direction, then turn 90 degrees
- Never let butter break through the dough
- Rest in refrigerator 30 minutes between folds
- Freeze for up to 3 months; thaw overnight in fridge
- Bake at high heat (400-425°F) for best puff