Laminated Dough (Pâte Feuilletée) Recipe

Rating 5.0
| 1
This French laminated dough is also known as pâte feuilletée which means “dough of leaves”. This technique of laminated dough got its start in Vienna, possibly with a little help from the ancient pastries of Morocco. No matter its origin, it was codified along with other classics in the French pâtisserie tradition, and it is the puffiest of them all. Like the other laminated doughs, it takes time to make, but the rewards are rich in flavor and fine in texture.
Utensils Dessert
Globe French
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.


For the Butter Block
16 oz
butter, cubed
1 tblsp
lemon juice
1 tsp
kosher salt
1/4 cup(s)
bread flour (2 oz)
For the Dough
1 cup(s)
1 tsp
kosher salt
2 oz
butter, cubed
3 cup(s)
all-purpose or pastry flour (16 oz)

Directions 12 steps | 180 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

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. 

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Step 3

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

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Step 4

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. 

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Step 5

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

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Step 6

Mix at low speed until a rough dough forms. 

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Step 7

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

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Step 8

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

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Step 9

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. 

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Step 10

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

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Step 11

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. 

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Step 12

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

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  1. You don’t want to develop the gluten—just a few kneads will do.

Nutrition Per Serving
View All
34.9 g
4 g
33 g


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Carmela G.


13 Feb 2023

Rich in flavor, and texture and super fluffy. It takes time to re-create this recipe of Laminated Dough but it is very rewarding.

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