Laminated Dough (Pâte Feuilletée) Recipe

Measure and prep all ingredients.

Prepare the butter block. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, lemon juice, salt and bread flour. Mix at low speed, then increase the speed to medium until all the ingredients are combined. 

Using a spatula or spoon, transfer the mixture to a piece of parchment paper. 

Flatten to an 8x10-inch rectangle, about ¾-inch thick, and wrap it with plastic wrap. Refrigerate for at least 20 minutes or until thoroughly cold. 

Prepare the dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the water, salt, butter and flour.

Mix at low speed until a rough dough forms. 

Transfer the dough to a floured work surface and knead a few times until the dough is smooth, but not overworked. (See notes 1.) 

Shape the dough into an 8x10-inch rectangle, about ¾-inch-thick, wrap and chill for a few minutes. 

Dust the work surface with more flour and place the dough on it. Unwrap the butter block and place it in the center of the dough rectangle. 

Fold the lower third up, then the upper third over the center, like enclosing the butter block in a business letter. 

Once folded, flatten the dough with the rolling pin. The process of rolling the dough into a rectangle, folding it like a business letter, then chilling it is known as a “turn.” Chill the dough for at least 20 minutes, and repeat the turn process three more times. 

After all the turns, flatten the dough and shape and use as desired. Enjoy!