The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reverse Puff Pastry Recipe

gothicgirl's picture

Reverse Puff Pastry Recipe

Reverse Puff Pastry

Butter Block:
190 gr soft butter
75 gr flour

175 gr flour
7 gr. salt
60 gr melted butter
70 ml water

First, you mix the first quantity of butter and flour together in a large mixer with the paddle attachment.  Mix until it is well combined.  Take this mixture and roll it between two sheets of parchment, as square as you can manage, until it is 3/4 of an inch thick.  Rest in the fridge.

Next, combine the second quantity of flour with the salt, water and melted butter using the dough hook.  Rest for 30 minutes in the fridge. 

After it has rested roll it till it is a little under half the size of the butter.  You will need to leave a border around the outside so you can fully enclose the dough in butter.  Use the parchment paper to help you enclose the package.  Removing the paper can be a trial, but just do the  best you can and repair any holes in the butter.

Allow this to rest in the fridge (this will become a trend if you had not already deduced that for yourself) until the butter is firm but not hard.

Roll out the packet until it is three times as long as it is wide.  Give the dough a three fold.  Rest for 15 to 20 minutes in the fridge and repeat this process 4 more times (for a total of 5 turns)

Roll out and make up as desired!


Trishinomaha's picture

Puff pastry has always intimidated me but this recipe looks relatively easy! I'll have to try it.



nbicomputers's picture

bakeries use a spicial shortening formulated just for puf pastry and danish

in is called flakmor it is not availible in suppermarkets i buy it by the case from a bakery supply house

it can by used alone or half and half with butter

it results in a flaker and more tender pastry

i dont know how to post a picture but if someone could tell me how or point me to where i dould read how i will post some pictures of before and after baking shots

a piece before baking is about 1/4 inch thich will finish between 2 and 3 inches high

ps i cant see the posted pictures in this thread

AlanTheBreadGuy's picture

I am always leary of these fake products.  Most leave a waxy feeling in my mouth when I eat products that contain them.  I always stick to butter; butter is best.