Description
This puff pastry recipe uses a classic lamination method enhanced with a savory Mediterranean herb butter layer, featuring parsley, chives, and garlic. The result is a richer, flakier dough perfect for savory tarts and sausage rolls, requiring active work and several chilling intervals.
Ingredients
Scale
- 300 grams (2 1/4 cups) all-purpose flour
- 5 grams (1 teaspoon) fine sea salt
- 150 milliliters (2/3 cup) ice water
- 20 grams (1 1/2 tablespoons) unsalted butter, melted and cooled
- 250 grams (1 cup plus 2 tablespoons) unsalted butter, softened
- 15 grams (2 tablespoons) fresh parsley, minced
- 10 grams (1 1/2 tablespoons) fresh chives, minced
- 5 grams (1 1/2 teaspoons) garlic, minced finely
- 2 grams (1 teaspoon) Aleppo pepper flakes
- 2 grams (1/2 teaspoon) fine sea salt (for herb butter)
Instructions
- Create Detrempe Dough: Combine flour and salt. Add ice water and cooled melted butter, mixing until a shaggy dough forms. Gently knead for 2-3 minutes to form a smooth ball, then flatten into a 6-inch square. Wrap and refrigerate for 30 minutes to 2 hours.
- Prepare Herb Butter Block: Combine softened unsalted butter with parsley, chives, garlic, Aleppo pepper, and salt. Form the mixture into a 6-inch square on parchment paper. Wrap and refrigerate for 30 minutes to firm slightly.
- Enclose Butter Block: Roll the chilled detrempe dough into a 10-inch square. Place the herb butter block diagonally on the detrempe, then fold the four corners of the dough over the butter, pinching to seal all edges.
- Perform Lamination Turn: Tap the dough package gently and roll into a long, even rectangle (approx. 20 cm x 60 cm). Fold the dough into thirds like a business letter. Wrap the dough, rotate 90 degrees clockwise, and refrigerate for 30 minutes.
- Complete Remaining Turns: Repeat the rolling and folding process from Step 4 three additional times, ensuring a 30-minute chill between each turn. After the final (fourth) turn, chill the puff pastry dough for at least 2 hours or overnight before use.
Notes
Work quickly in a cool kitchen environment to prevent the butter from melting. If the butter breaks through the dough during rolling, stop, wrap, and chill immediately for 15-20 minutes to firm up before continuing. Store wrapped dough in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Lamination, baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 0 g
- Sodium: 1000 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: homemade, puff pastry, savory, herbs, lamination, Mediterranean, baking, dough, appetizer, from scratch