(Great for turnovers, tart shells, etc. – yields a large block, similar to rough/quick puff or classic)
All-purpose flour: 3½ cups (plus extra for dusting)
Cold unsalted butter: 1 cup (2 sticks), cut into small cubes
Ice-cold water: ½ cup (may need 1–2 Tbsp more)
Salt: 1 teaspoon
Tips: Keep everything very cold.
Work butter into flour until pea-sized pieces remain, then add water to form a rough dough.
Wrap and chill, then do several roll-and-fold turns for layers.
2. Danish (Laminated Yeast Dough)
(Enriched with yeast and sugar – perfect for fruit-filled pastries, spandauer, etc.)
All-purpose flour: 3½ cups (plus extra for dusting)
Granulated sugar: ¼ cup
Active dry yeast: 1 packet (2¼ teaspoons)
Warm milk (about 110°F): ½ cup
Softened unsalted butter (for detrempe/dough): ¼ cup (½ stick)
Cold unsalted butter (for laminating): 1 cup (2 sticks)
Tips: Dissolve yeast in warm milk with a pinch of sugar.
Mix into flour/sugar/salt with softened butter, then knead lightly.
Chill, encase cold butter block, and do 3–4 folds with rests in fridge.
3. Palmier Dough
(This is essentially classic puff pastry – palmiers are shaped from it with lots of sugar for rolling)
All-purpose flour: 2¼ cups (plus extra for dusting)
Cold unsalted butter: 1 cup (2 sticks)
Ice-cold water: ½ cup
Salt: ½ teaspoon
Granulated sugar: About 1–1½ cups (for generous rolling/coating during shaping)
Tips: Same method as basic puff pastry.
After final roll-out, coat heavily in sugar, fold sides inward multiple times (like a book), chill, slice, and bake for the classic heart/elephant ear shape.
Here are some beautifully golden, sugar-crusted palmiers fresh from the oven to inspire you:
4. Vol-au-Vent Dough
(Extra-buttery puff pastry for tall, hollow cases – often with a touch of acid for tenderness)
All-purpose flour: 3¾ cups (plus extra for dusting)
Cold unsalted butter: 1¼ cups (2½ sticks)
Ice-cold water: ½ cup
Lemon juice: 2 teaspoons (or white vinegar)
Salt: 1 teaspoon (optional, but recommended)
Tips: Add lemon juice to water for better flakiness.
This makes very puffy, high-rising cases.
Roll thick, cut circles, stack rings on bases, egg wash, and bake blind for hollow shells.
5. Croissant Dough
(Buttery, yeasted laminated dough – yields classic flaky croissants)
All-purpose flour (or bread flour for more chew): 4 cups
Granulated sugar: ¼ cup
Active dry yeast: 1 packet (2¼ teaspoons)
Warm milk (about 110°F): 1 cup
Softened unsalted butter (for detrempe): ¼ cup (½ stick)
Cold unsalted butter (for laminating): 1¾ cups (3½ sticks)
Tips: Mix dough with warm milk/yeast/sugar/soft butter, rest, encase cold butter block, and do multiple turns (usually 3–4) with long chills.
Shape into triangles, roll up, proof, and bake for golden, airy croissants.
