LAMINATED DOUGH

HTC215
FUNDAMENTAL OF BAKING

PUFF PASTRY

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Puff Pastry

Puff pastry is a laminated or rolled in dough.

• It can rise to 8 times its original height.
• Steam is the leavening agent.
• Butter is the preferred fat because of its flavor and melt in

the mouth quality.
• Special puff pastry shortenings are available but not as

desirable as butter.
• The quantity of rolled in fat may vary from 50%-100% of

the weight of the flour.

• Puff pastry, croissant and Danish dough
are called laminated (or rolled-in)
dough

– Fat is added through a process of rolling
and folding

• Laminating produces alternating layers
of dough and fat.

• Pastries made with laminated dough are
distinguished by their flaky texture.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Procedure for Making Puff Pastry Dough

• Make a well in the mound of flour and
add the liquids.

• Work the ingredients into a dough.

• Knead the dough until it is smooth.
Refrigerate. Roll dough into a large
rectangle.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Procedure for Making Puff Pastry Dough

• Soften the butter by beating it with a
rolling pin.

• Square off the butter. Roll into a smooth
rectangle two-thirds the size of the dough
rectangle.

• Place the butter on the dough so it covers
the bottom two thirds of the rectangle.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Procedure for Making Puff Pastry Dough

• Fold down the top unbuttered third of
the dough so it covers half the butter.

• Fold the bottom third over the center.

• Roll the dough into a long rectangle.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Procedure for Making Puff Pastry Dough

• Before folding, always brush off excess dusting flour.
• Fold down the top edge of the dough to the center.
• Fold up the bottom edge to the center.
• Fold in half to achieve the finished four-fold.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Guidelines for Makeup Puff Pastry

• The dough should be cool and firm when it is rolled and cut.
• Cut straight down with firm, even cuts.
• Avoid touching the cut edges with your fingers.
• For best rising, place units upside down on baking sheets.
• Avoid letting egg wash run down edges.
• Rest made-up products for 30 minutes in a cool place before

baking.
• Trimmings may be pressed together, keeping the layers in the

same direction.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Guidelines for Baking Puff Pastry

• Baking temperatures of 200° to 220°C are best for
most puff dough products.

• Bake larger products starting at a high temperature
until they are well risen and then turn the temperature
down and finish baking until crisp.

SHAPES OF PUFF PASTRY

THE KITE/ FRAME/ ENVELOPE THE SQUARE

SHAPES OF PUFF PASTRY

THE PIN WHEEL THE COCKSCOMB

SHAPES OF PUFF PASTRY

THE FOLDOVER THE RECTACGLE

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