Skip the store-bought version and create your own tender, flaky puff pastry to use as a base for favorite breakfast and dessert pastries.
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Learn How it Works...
1 1/2 cups Land O Lakes® Butter, frozen
2 1/2 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon sugar
1 teaspoon salt
1/3 cup whole milk
1/3 cup ice cold water
Grate frozen butter using medium shred disk of food processor or with large box grater. (We recommend using food processor.) Transfer grated cold butter to large bowl; gently toss with 2 tablespoons flour until coated. Place in freezer to keep cold.
Tip: Tossing Butter and Flour
Whisk sugar, salt and 2 1/2 cups flour in medium bowl. Add half of frozen butter mixture; toss to coat. (Return bowl with remaining grated butter to freezer.)
Stir milk and cold water into flour mixture with fork until shaggy pieces form. Knead dough in bowl a couple of times until shaggy dough forms. Transfer dough to work surface. Knead dough a couple more times until it comes together. Press into 1-inch-thick square; wrap tightly in plastic food wrap. Refrigerate 30 minutes.
Tip: Shaggy Dough
Roll out dough on lightly floured surface to 18x6-inch rectangle. Place dough onto work surface so short side is facing you. Sprinkle one-fourth (about 1 1/2 ounces) remaining grated butter onto center third of dough. Fold lower third over butter, lining up outside edge.
Tip: Rolling and Folding
Sprinkle about 1 1/2 ounces (about one-third of remaining butter) onto recently folded dough. Fold upper one-third dough down and over butter to form neat 6-inch square.
Tip: Folding Dough Down
Press dough firmly together on all sides to seal. Rotate dough 90° counterclockwise so top flap opening is on your right. Roll out dough, dusting with flour as needed, to 18x6-inch rectangle. Repeat folding process, incorporating all remaining butter. Press firmly to seal; wrap in plastic. Chill 30 minutes or up to overnight.
Tip: Folding in Butter
Roll out dough on lightly floured surface to 18x6-inch rectangle. Fold in thirds as before (but without incorporating any butter). Rotate 90° counterclockwise as before; roll out to rectangle again. Repeat folding process one more time. Wrap in plastic; chill at least 30 minutes. Dough is now ready to be rolled out and used.
Tip: Final Folding and Rolling