For best results, keep all your ingredients as cold as possible. This prevents the butter from melting into the dough, which is key to creating those flaky layers. Don't overwork the dough! Overmixing will develop the gluten too much, resulting in a tough pastry. Gentle handling is the key. If you don't have cake flour, you can substitute it by using all-purpose flour and removing 2 tablespoons of flour per cup. Replace those tablespoons with cornstarch. This dough can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 2 months. Thaw overnight in the refrigerator before using.
Augustine Rippin
Jun 9, 2025I added a pinch of nutmeg to the dough and it gave a lovely warm flavor to my apple turnovers.
Jed Franecki
Jan 26, 2025Freezing the butter before cutting it into pieces really helped keep it cold during the mixing process.
Nick Yundt
Jan 21, 2025A great alternative to store-bought! It really does save time.
Joseph Waelchi
Oct 8, 2024I was intimidated by puff pastry, but this recipe made it so easy! My croissants were amazing.