Puff pastry is used for a variety of recipes, since it is so versatile. This recipe is only for creating the puff pastry from scratch, and even though it is a lot of work, it’s well worth it!

This version is used in Ecuador and many other places, although the concept is originally from France. J & J Ch. shared this recipe, thank you very much!

Difficulty: Intermediate Prep time 20 mins Rest time 2 hrs Total time 2 hrs 20 mins
Servings: 15



  1. Roll butter

    Place your butter in a plastic bag and use a rolling pin to flatten and fill the bag, as shown in the photo. Then chill in the fridge for at least 30 minutes to harden.

  2. Mix

    Mix all ingredients except for the butter in a large bowl until well combined and it forms a dough.

  3. Fold

    Roll the dough until it is double the size of your butter. Place the hardened butter on top, fold the rest of the dough over it, and roll it out again. Then do an envelope fold and refrigerate in the fridge for 30 minutes. Repeat this process 3 or 4 times.


You can use this recipe to make Meat Turnovers.

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