Baking/ Freezer Friendly/ Recipe

Easy Puff Pastry

Quick and easy homemade puff pastry.

Making your own easy puff pastry isn’t difficult, and the results are out of this world!

Easy puff pastry you can make without any hassle!

I love puff pastry. It makes the most amazing desserts, appetizers, and pastries. But I have never loved the idea of all the steps involved in making homemade puff pastry – until now with this easy puff pastry!

Traditional puff pastry dough consists of a dough layer and a butter layer. You laminate the two together and then fold them in just such a way to create the many layers puff pastry is known for.  Puff pastry is one of those recipes I kept moving to the bottom of my list to make. One day…. is what I kept telling myself.

Then I found a recipe for a quick and easy puff pastry in a Williams Sonoma cookbook and thought I’d give it a try. I must admit, I was a bit skeptical at first. The results were amazing and the process really was easy!

Butter cubed and chilled for making easy puff pastry

I used to buy frozen puff pastry from the store. When I want to make Baked Brie with Cranberries, I would reach into the freezer, pull out a package and whip up this delicious appetizer.

Now, I can make this quick and easy puff pastry.  Did I already tell you that this can be made ahead of time and frozen! Yep!!! No need to buy a box of frozen puff pastry from the store anymore. I can make it at home and then stock my freezer full to use anytime I want.

Flour, butter, salt and water is all you need to make easy puff pastry.

A few tips for making easy puff pastry:

  • Cut butter into small cubes. Keep butter chilled until just before using. I cubed my butter and then put it back into the refrigerator until I needed it.
  • If you house is hot, chill flour before using.
  • Use ice cold water.
  • When rolling out dough, try to keep in a rectangular shape. You can reshape ends with your hands or a bench scraper.
  • Always fold your dough the same direction.
  • Wrap dough in plastic wrap and place in a zip top bag.
  • Chill for at least 4 hours before using.
  • Dough may be frozen for up to 3 months.
  • If frozen, remove from dough at least two hours prior to using or thaw in refrigerator overnight.
  • Use in any recipe calling for puff pastry.
  • This dough will be a bit more difficult to roll out than store bought dough. It contains all butter. If the dough is too firm after the 4 hour chilling, let the dough rest for 5 minutes on the counter. As the dough warms, it will become easier to roll. As dough continues to warm, it will become sticky. Just pop back into the refrigerator for a few minutes until the butter firms up.

5 from 4 votes
Flour, butter, salt and water is all you need to make easy puff pastry.
Print
Easy Puff Pastry
Prep Time
30 mins
Total Time
30 mins
 

Make your own puff pastry with a few ingredients and a few simple steps. 

Course: Baking
: American
Servings: 20 servings
Calories: 126 kcal
Author: Kathy
Ingredients
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter cut into small cubes
  • 1/2 cup water ice cold
Instructions
  1. Place flour and salt into bowl of a stand mixer. Combine together.

  2. Add butter. Mix together with the paddle attachment. Mix until mixture is coarse and butter is smeared with the flour.

  3. Add ice water. Mix just until the ingredients come together. Mixture will still be crumbly.

  4. Dump mixture onto counter. Lightly knead together until dough forms a ball.  

  5. Lightly flour surface and rolling pin. Roll dough out into a rectangle approximately 8 x 12 inches. Keep edges straight. If edges become rough, just straighten back by pushing edges back towards center. Reapply flour to counter and rolling pin as needed.

  6. Give dough a quarter of a turn so long side is facing you. Beginning on the left side, fold dough over 2/3 of the way, like folding a letter.  Fold right side all the way over the dough.  

    Quick and easy homemade puff pastry.
  7. Repeat rolling and folding two more times. 

  8. Wrap dough in plastic wrap and place dough in a zip top bag. Refrigerate for at least 4 hours before using. 

  9. Use in any recipe calling for puff pastry.

  10. Dough may be frozen for up to 3 months. Thaw for at least two hours prior to using. May also be thawed in fridge overnight. 

Nutrition Facts
Easy Puff Pastry
Amount Per Serving
Calories 126 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 139mg 6%
Potassium 16mg 0%
Total Carbohydrates 9g 3%
Protein 1g 2%
Vitamin A 5.7%
Calcium 0.5%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted from Essentials of Baking

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Make your own puff pastry at home using this Easy Puff Pastry Recipe!

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19 Comments

  • Reply
    Trish
    October 22, 2017 at 3:52 pm

    This looks pretty interesting! Puff pastry is hard to make. I found a recipe in of all places a Little House On the Prairie cookbook. I am gonna give your version a shot!!!

    • Reply
      Kathy
      October 22, 2017 at 7:16 pm

      I love the Little House Series and have checked out the cookbook. Now I’m going to have to look at it again to see the puff pastry recipe. Let me know how this quick version works for you!

  • Reply
    annie@ciaochowbambina
    October 23, 2017 at 3:53 am

    Well that looks easy enough! So happy you shared this – I’ve always wanted to make homemade puff pastry! Brava!

    • Reply
      Kathy
      October 24, 2017 at 7:33 am

      Thanks, Annie! Now’s the time to try it! 🙂

  • Reply
    Anu - My Ginger Garlic Kitchen
    October 23, 2017 at 4:36 am

    Glad you share this homemade puff pastry dough recipe. This looks so perfect, Kathy. Love the video too.

    • Reply
      Kathy
      October 24, 2017 at 7:36 am

      Thanks, Anu! The puff pastry is fun to make!

  • Reply
    Dawn - Girl Heart Food
    October 23, 2017 at 4:57 am

    I’ve never made my own puff pastry before, but I love the stuff – it’s just so versatile! Pinning and trying this one soon 🙂 You make it look too easy, Kathy 🙂

  • Reply
    David @ Spiced
    October 23, 2017 at 5:19 am

    I use puff pastry all the time! And I’ve seen the quick and easy puff pastry recipes out there, but like you I’ve been a bit skeptical. But you’ve convinced me to give it a shot! I feel like I use puff pastry more during the holidays (for easy appetizers and desserts), so it would be a great idea to make up a couple batches and freeze ’em now for the holiday season. Great post, Kathy!

  • Reply
    Mary Ann | The Beach House Kitchen
    October 23, 2017 at 8:17 am

    I LOVE puff pastry Kathy! And I’ve been dying to try homemade. You’re totally inspiring me and making it sound easy!

  • Reply
    Nicoletta
    October 23, 2017 at 3:42 pm

    I love making all kinds of dough but like you only bought puff pastry instaed of making it. That is the push I needed to make my own, freeze it and take it out when needed! Thanks!

  • Reply
    Shauna | Linden & Lavender
    October 24, 2017 at 9:23 am

    I always shy away from making puff pastry- it has been years since I have made it. Thank you for the instructions and inspiration! It’s bake at the top of my baking bucket list.

    • Reply
      Kathy
      October 24, 2017 at 5:40 pm

      I think it’s time to give it another try!

  • Reply
    Miriam
    October 26, 2017 at 1:53 am

    Puff Pastry is one of the things I have never tried making myself even though that I like making most things from scratch. This version seems to be easy enough and I like the idea of having homemade puff pastry stocked up in the freezer. I might give it a go after all 🙂 Have a nice weekend, Kathy!

    • Reply
      Kathy
      October 29, 2017 at 5:09 pm

      Hi Miriam! I think you can do this! I am stocking my freezer full of puff pastry for the holiday season!

  • Reply
    Susana Parker
    October 26, 2017 at 4:05 am

    Hello, Kathy.

    Woah. That was an easy recipe. I never made one before but I will surely make it this weekend. Your recipes look so good. I will stay tuned for more.

  • Reply
    joe
    October 30, 2017 at 4:40 am

    Vegan. Instead of butter what?

    • Reply
      Kathy
      October 30, 2017 at 6:06 am

      Hi Joe,
      I have only made this using butter. I don’t have a suggestion for another alternative.
      Kathy

  • Reply
    Trish
    November 2, 2017 at 5:22 pm

    Just pulled a chicken pie out of the oven – it’s topped with your recipe, and it looks perfect!! I used the whole batch for a 9×13 pan – wondering how much you use? and this cooked much better than store bought puff, which i don’t like to work with.

    • Reply
      Kathy
      November 2, 2017 at 5:45 pm

      Hooray! I love how versatile puff pastry is! This whole recipe is about the same as two sheets that you get when you buy a box of frozen puff pastry. I think I would use the entire recipe for a 9X13 dish. Hope it’s as delicious as it looks! Thanks for letting me know! Can’t wait to hear how it tastes!!!

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