Laminated Pastries Or Puff Pastries – Standard Recipe | Hotels | Chef

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List of Laminated Pastries and Puff Pastries with Recipe Card

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such types of dough are referred to as the pastry of a thousand leaves and they are also called puff pastry.

Laminated pastries and puff pastries are both delicious baked goods that are made by layering dough and butter. However, there are some key differences between the two types of pastries.

Puff pastry is made by layering butter and dough, then folding and rolling the dough several times to create multiple layers. This process creates a light and flaky texture, and the pastry puffs up as it bakes. Puff pastry is perfect for creating delicate desserts like napoleons, palmiers, and turnovers.

Laminated pastries, on the other hand, are made by layering dough and butter, then folding and rolling the dough several times to create a laminated texture. This process creates a denser and more substantial texture than puff pastry, and it is perfect for savory pastries like croissants, danishes, and breakfast pastries.

And its rich and crisp layers are light enough to be airborne and it’s a flaky miracle of levitation. The rising of puff pastry is truly a magical performance that requires several steps. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.

Below are a few examples of laminated or puff pastries:

1. Puff Pastry

List of Laminated Or Puff Pastries Puff Pastries

Preparation Method:

  • Prepare a dough of flour, salt, lime juice, and water.
  •  Make a butter block of 450gm butter and 180gm flour.
  •  Chill both of them and prepare the puff by French method.
  •  Make three single folds and one book fold and use it as required.
   Ingredients for 1.4 kg of Puff Pastry
DescriptionQtyUnit
Flour0.600kg
Salt0.016kg
Lime juice0.030ltr
Water0.200ltr
Softened Butter0.450kg
Flour0.18kg

2. Apple Strudel

List of Laminated Or Puff Pastries Apple Strudel

Preparation Method:

  • Crumble the sponge and add the chopped fruits, raisins, and cinnamon powder.
  •  Mix well to get the mixture of the strudel.
  •  Roll the dough on the cloth and then spread it with your hands from four corners of the dough.
  •  The dough should be so thin that one should be able to read a newspaper under it.
  •  Brush the melted butter on the rolled sheet of dough and place the stuffing on one end.
  •  Now roll the dough lightly with the help of the cloth underneath.
  •  Bake at 180° C.
  •  Dredge with icing sugar and serve hot.
   Ingredients for 1600 gms dough of Apple Strudel
DescriptionQtyUnit
Vanilla Sponge crumbs0.2kg
Apples0.236kg
Raisins0.15kg
Cinnamon powder0.004kg
Strudel dough0.3kg
Melted Butter0.2kg
Icing Sugar0.05kg

3. Inverted Puff Pastry

List of Laminated Or Puff Pastries Inverted Puff Pastry

Preparation Method:

  • Prepare a dough of flour, salt, lime juice and water.
  • Add melted butter when the dough has kneaded for 5 minutes.
  • Make a butter block of 450gm butter and 180gm flour.
  • Chill the dough and the butter block so that they are at same temperatures.
  • Dust the table with flour and place the butter block.
  • Now place the dough on top of the butter.
  • Roll the puff pastry as described in the chapter of laminated pastries.
  • Give three single turns and one book fold.
  • Chill the puff and use it as required.
   Ingredients for 7 kg Inverted Puff Pastry
DescriptionQtyUnit
Four2.100KG
Salt0.080KG
Vinegar0.015LITRE
Water1.000LITRE
Melted butter0.650KG
Butter2.250KG
Flour0.900KG

4. Danish Pastry 

List of Laminated Or Puff Pastries Danish Pastry

Preparation Method:

  • Sift all dry ingredients together and combine in a mixing bowl.
  •  Add the yeast, eggs, and milk.
  •  Start to mix the dough on speed 1 for about 4 minutes and then speed 2 for 5 minutes.
  •  Now add melted butter and knead the dough.
  •  Check the dough to see if has been kneaded well(windscreen test).
  •  Mix the butter with flour roll the butter between sheets to form a block and chill.
  •  Rest for 20 minutes, remove and roll, add the butter block and give book fold, place in the walk-in.
  •  Remove and roll again, and give book fold (repeat 3 times).
  •  Note each time the rolling is done the dough should be kept in the walk-in.
  •  Finally, sheet out to 3mm, and roll out various shapes.
  •  Place on a baking tray and leave to prove.
  •  When proven, egg wash and bake in an oven at 220 degrees C for 5 minutes then at 180 degrees for 7 mins.
  •  Glaze the melted apricot jam as soon as they come out of the oven.
Ingredients for 2.4 Kgs  Danish Pastry
DescriptionQtyUnit
Flour1.000Kg
Gluten0.030Kg
Yeast0.040Kg
Sugar0.100Kg
Salt0.020Kg
Melted Butter0.100Kg
Eggs0.10Kg
Milk0.50Ltr
Butter0.500Kg
Flour0.100Kg

5. Croissant 

List of Laminated Or Puff Pastries Croissant

Preparation Method:

  • Sift all dry ingredients together and combine in a mixing bowl.
  •  Add the yeast, eggs, and milk.
  •  Start to mix the dough on speed 1 for about 4 minutes and then speed 2 for 5 minutes.
  •  Now add melted butter and knead the dough.
  •  Check the dough to see if has been kneaded well (windscreen test).
  •  Mix the butter with flour roll the butter between sheets to form a block and chill.
  •  Rest for 20 minutes, remove and roll, add the butter block and give book fold, place in the walk-in.
  •  Remove and roll again, and give book fold (repeat 3 times).
  •  Note each time the rolling is done the dough should be kept in the walk-in.
  •  Finally, sheet out to 3mm cut into triangles, and roll.
  •  Approx 50 grams per piece.
  •  Place on a baking tray and leave to prove.
  •  When proven, egg wash and bake in an oven at 220 deg C for 5 minutes then at 180 Deg C for 7 mins.
Ingredients for 2.5 Kgs Croissant 
DescriptionQtyUnit
Flour1.000Kg
Gluten0.040Kg
Yeast0.030Kg
Sugar0.086Kg
Salt0.015Kg
Melted Butter0.100Kg
Eggs0.10Nos
Milk0.50Ltr
Butter0.600Kg
Flour0.100Kg

6. Baklava

List of Laminated Or Puff Pastries Baklava

Preparation Method:

  • Take a little butter in a pan and saute the nuts with sugar cinnamon and clove powder.
  •  Chop the nut mixture coarsely.
  •  Take the filo pastry and apply butter, make four layers of filo this way.
  •  Place the filo layers on a food pan and put the nut filling on it.
  •  Place another layer of 4 filo and repeat the process two more times.
  •  Cut the arrangement into smaller pieces while still in the container.
  •  Bake at 180°c for half an hour.
  •  Make a sugar syrup ( 1 string consistency), and add the cinnamon stick and honey to it.
  •  Pour the syrup into the baked baklava, soak for a little while, and serve hot.
   Ingredients for 1Kg Baklava
DescriptionQtyUnit
Walnuts0.25KG
Almonds0.125KG
Castor Sugar0.04KG
Cinnamon Powder0.005KG
Clove Powder0.005KG
Filo Pastry0.2KG
Butter0.1KG
Sugar0.2KG
Honey0.03KG
Cinnamon sticks0.003KG

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