Homemade Puff Pastry
Learn how to make homemade puff pastry from scratch with this step-by-step recipe. Using butter, flour, water, and a series of simple folds, this classic French pastry dough develops beautiful flaky layers that puff dramatically in the oven. Perfect for turnovers, tarts, galettes, sausage rolls, and countless sweet and savory baking projects.
Why You'll Love This Recipe
Incredibly flaky layers that puff beautifully in the oven.
Made with simple ingredients you likely already have on hand.
Perfect for sweet or savory recipes throughout the year.
Freezer-friendly so you can make a batch ahead of time.
A rewarding baking skill that opens the door to countless pastry recipes.
Better flavor than store-bought with rich, buttery layers.
Impressive results that make any recipe feel bakery-worthy.
Homemade Puff Pastry
This homemade puff pastry recipe creates dozens of delicate, buttery layers that bake up light, flaky, and golden. Made from simple pantry ingredients and traditional folding techniques, this classic laminated dough can be used for both sweet and savory recipes, from fruit pastries and tarts to sausage rolls and appetizers. Once you learn the process, you'll never look at store-bought puff pastry the same way again.
Ingredients
- 2 cups of all purpose flour (cold)
- 1.2 tsp salt
- 2 sticks unsalted butter (frozen)
- 2/3 cup water (ice cold)
Instructions
- Place your flour and salt into a food processor bowl with the grating attachment and place the whole thing into the fridge for at least 30 minutes.
- After 30 minutes take out your food processor bowl with flour and salt and grate your frozen butter into your cold flour and salt with your food processor. Mix the grated butter into the flour lightly with a spoon.
- Transfer the flour and butter into a bowl and make a well in the middle of the flour
- Pour the water into the well and mix until a crumbly dough forms.
- Transfer the dough into some plastic film and wrap tightly.
- Place wrapped dough into the fridge for 30 minutes.
- After 30 minutes unwrap dough and roll out with rolling pin on floured surface until 1/4 inch thick. Fold by thirds lengthwise, and fold in 2 sides. Roll out again until 1/4 inch thick.
- Fold by thirds into parchment paper, wrap in plastic film and place in fridge for 1 hour.
- After 1 hour place dough on floured surface and roll out to 1/4 inch thick.
- Cut dough in half lengthwise. You can use as 2 sheets for a thicker puff pastry or you can roll out each half again and cut in half lengthwise for 4 sheets of thinner puff pastry.
- Use for any recipe that calls for puff pastry, or use in my sausage roll recipe.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
