Hazelnut Puff Pastry

Pasta sfoglia alla nocciola. Dolce e croccante

Hazelnut Puff Pastry is a unique twist on the classic French dough, enriched with roasted hazelnut paste for an intense, nutty aroma. Inspired by Iginio Massari, this recipe is ideal for creating elegant millefoglie, tart bases, and refined pastry shells.

The process requires precision and patience—resting the dough and carefully layering the butter are key to achieving a perfect rise and flakiness. Though more advanced than standard puff pastry, the hazelnut variation rewards you with an unforgettable depth of flavor and a professional-quality finish.

Prep Time: 30

Refrigerator Rest: 1 8

Total Time: 1 8 30

2450 gr of Puff Pastry

Basic Doughs

Equipment

▢
Stand Mixer

Ingredients

Dough (Pastello)

700 gr 00 Flour (strong W280)
330 gr Water
100 gr Hazelnut Paste
18 gr Salt

Butter Block (Panetto)

900 gr Butter
100 gr Hazelnut Paste
300 gr 00 Flour (strong W280)

Instructions

Dough (Pastello)

Make the dough and let it rest in the refrigerator for at least 2 hours.

Butter Block (Panetto)

Take the butter out of the fridge and soften it by tapping it with a rolling pin on the table to keep it plastic.
Mix butter and flour in the stand mixer with the paddle. Shape into a rectangle between two sheets of parchment, roll to 1/2 cm thick, and chill for 90 minutes.

Folds

Roll the dough to about 1/2 cm thick into a neat rectangle as wide as the butter block and twice as tall.
Enclose the butter by placing it in the center and folding the top and bottom edges of the dough toward the middle.
Rotate the dough 90° so the seams run along the sides.
Seal well and begin rolling lengthwise to 1/2 cm thickness.
Give a single turn (fold into thirds). For details on folding, see the Biancolievito pastry school page on puff pastry.
Rotate 90°, roll to 1/2 cm again, give another single turn (letter fold), then rest in the fridge for 30 minutes.
Repeat this sequence of 2 single turns (+ rest) three times for a total of 6 single turns.
When all folds are complete, rest in the refrigerator overnight.
Roll out, cut desired shapes, and chill in the fridge for 1 hour before baking.