Easy puff pastry is a shortcut method for making your own puff pastry at home. It is also called rough puff pastry or quick puff pastry.
This recipe involves folding the dough, but no laminating of the butter and dough. The results are amazing and you can use them in all your favorite recipes calling for puff pastry.
Easy puff pastry dough
I’ve been making this easy puff pastry for years, and it’s a game-changer! Also known as rough puff pastry or quick puff pastry, this method captures the magic of traditional puff pastry but with far less effort. You can use it in any recipe that calls for puff pastry, from savory tarts to sweet turnovers.
What Makes It Easy?
- Butter is added directly to the dough: No tedious laminating process here!
- Rolling and folding create layers: By rolling and folding the dough multiple times, you still achieve the flaky, buttery layers that make puff pastry so irresistible.
- Time-saving: The entire process takes about 4 hours, with most of that time spent chilling. In comparison, traditional puff pastry typically requires 2 days to complete.
A few years ago, I had the opportunity to take a three-day baking class focused entirely on laminated dough. We made croissants, Danish pastries, traditional puff pastry, and what the chefs called blitz puff pastry—a version of easy puff pastry. I was thrilled to see that their techniques matched what I’d already been using! It confirmed just how reliable this method is for producing fantastic results without all the fuss.
Rough Puff Pastry Ingredients
This recipe only uses three simple ingredients - all-purpose flour, salted butter, salt, and ice-cold water.
How to Make Puff Pastry Dough
- Combine flour and salt together in a bowl of a stand mixer
- Add cubed butter and mix on medium-low speed until butter and flour form a coarse mixture
3. Add ice-cold water and mix just until dough begins to come together. It will still appear dry and crumbly
4. Dump dough onto a lightly floured surface and knead 3-4 times to pull dough together into a ball
5. Begin rolling out dough into a rectangle about 8 x 12 inches. Use your hands or a bench scraper to keep the sides even.
How to Fold Puff Pastry Dough
The folding of the dough is a crucial step in making this puff pastry. Without the folding, you don't get the layers. You will fold and repeat these steps three different times.
- Begin on the short side of the dough. Fold dough over ⅔ of the way - like folding a letter.
- Fold the other side over the folded side
- Roll dough out again and repeat the steps for folding. You will roll and fold the dough a total of three times.
How to Bake With This Easy Puff Pastry
- Lightly roll out the puff pastry:
Place the puff pastry on a lightly floured surface. Unfold it and dust the top with a small amount of flour. Use a rolling pin to gently roll across the folds, just enough to even out the surface and smooth any seams. Avoid pressing too hard, as this can compress the layers and affect the puffing during baking. - Cut and shape the puff pastry:
Cut the puff pastry into your desired shapes, such as small squares, rounds, or strips. Alternatively, leave it whole for larger tarts or pastries. Use a sharp knife or pastry cutter to ensure clean edges, which help the pastry rise evenly. - Prepare the baking sheet:
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning. - Add a glaze:
For a golden, shiny finish, brush the top surface of the puff pastry with an egg wash. To make the glaze, whisk one egg with a tablespoon of water until smooth, then lightly brush it onto the pastry. Be careful not to let the glaze drip down the sides, as this can inhibit the rise. - Bake until golden:
Preheat your oven to 400°F (200°C). Place the pastries on the prepared baking sheet and bake until puffed and golden brown, approximately 10–15 minutes. The exact baking time will vary depending on the size and thickness of your pastries, so keep an eye on them as they bake. - Cool and serve:
Allow the pastries to cool slightly on the baking sheet before serving. If you plan to fill the pastries after baking, let them cool completely first. For the best texture, fill them just before serving to avoid sogginess.
Rough Puff Pastry Recipe Tips
- 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 your house is hot or very warm, 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 so you can keep track of what you are doing.
- 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 the dough at least two hours prior to using or thaw in the 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.
Ways to Use Homemade Puff Pastry
Once puff pastry dough is made, it becomes an ingredient you use in other recipes. This recipe makes the same amount as two sheets of store-bought puff pastry, or one box.
You can divide the dough in half and roll out each half or you can roll out the entire amount all at once.
This puff pastry can be used in the following recipes:
Recipe Faqs
First, try refrigerating the dough so the butter is firm. Next, try adding just a bit of extra flour when rolling the dough.
Puff pastry will last for up to 10 days in the refrigerator and up to 3 months in the freezer. Be certain to fully wrap the pastry in plastic wrap and then place in a freezer zip-top bag.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my baking recipes!
Puff Pastry Dough Recipe
Equipment
- Measuring Cups
- Measuring Spoons
- Rolling Pin
Ingredients
- 2 cups flour
- ½ teaspoon salt
- 1 cup salted butter (cut into small cubes)
- ½ cup water (ice cold)
Instructions
- Place flour and salt into bowl of a stand mixer. Combine together.Add butter. Mix together with the paddle attachment. Mix until mixture is coarse and butter is smeared with the flour.2 cups flour, ½ teaspoon salt, 1 cup salted butter
- Add ice water. Mix just until the ingredients come together. Mixture will still be crumbly.½ cup water
- Dump mixture onto counter. Lightly knead together until dough forms a ball.
- 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.
- Give dough a quarter of a turn so long side is facing you. Beginning on the left side, fold dough over ⅔ of the way, like folding a letter. Fold right side all the way over the dough.
- Repeat rolling and folding two more times.
Video
Notes
- 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 your 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.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe Adapted from Essentials of Baking
This recipe was originally published in October 2017.
Eileen says
I just want to say, hats off to you and your website because it's the best design for a recipe site I've ever seen. Thank you so much!!!!!
Kathy says
Hi Eileen,
Thanks so much for your positive feedback! I really appreciate it.
Happy Baking,
Kathy
Swathi says
I too love to make puff pastry at home. When i decide to make pastries which requires some extra treat I always make it . You made it well and go all the lamination.
Kathy says
Homemade is always best!
Natalie says
I was looking for good puff pastry recipe for long time. I think I just found it. Thanks for sharing all the tips. It was very helpful.
Kathy says
Thanks, Natalie!
Danielle says
Fabulous pastry. It will be perfect to create so many great things in the kitchen. In fact, your examples are amazing. I would definitely have a lot of it stored in a freezer.
Kathy says
It is great to make ahead of time and store in the freezer. In fact, I need to restock my supply! I'd better get baking!
Mahy says
That pastry has a remarkable texture - just what I like my pastry to be. I do see why you are saying that the results are out of this world.
Kathy says
Thanks, Mahy!
Leslie says
These tips you have for making this are super helpful! I've always been hesitant to make puff pastries because of the difficulty but this recipe seems very doable!
Kathy says
Thanks, Leslie! This is a shortcut version but the results are amazing! Give it a try!
Valerie says
Shut the front door! I've used puff pastry plenty of times, it's great. I never thought to look into doing it myself, it looks great and how can you beat needing only 3 ingredients!
Kathy says
Simple ingredients are the way to go!
GUNJAN C Dudani says
This idea is awesome. I did not know that we could make the puff pastry at home from scratch. I was so tired of buying it from the store. I am definitely trying this over the weekend. It does not sound very difficult as well.
Kathy says
Yay! Time to get baking!!!
Trish says
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 9x13 pan - wondering how much you use? and this cooked much better than store bought puff, which i don't like to work with.
Kathy says
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!!!
joe says
Vegan. Instead of butter what?
Kathy says
Hi Joe,
I have only made this using butter. I don't have a suggestion for another alternative.
Kathy
Susana Parker says
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.
Miriam says
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!
Kathy says
Hi Miriam! I think you can do this! I am stocking my freezer full of puff pastry for the holiday season!
Shauna | Linden & Lavender says
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.
Kathy says
I think it's time to give it another try!
Nicoletta says
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!
Mary Ann | The Beach House Kitchen says
I LOVE puff pastry Kathy! And I've been dying to try homemade. You're totally inspiring me and making it sound easy!
David @ Spiced says
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!
Dawn - Girl Heart Food says
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 🙂
Anu - My Ginger Garlic Kitchen says
Glad you share this homemade puff pastry dough recipe. This looks so perfect, Kathy. Love the video too.
Kathy says
Thanks, Anu! The puff pastry is fun to make!
annie@ciaochowbambina says
Well that looks easy enough! So happy you shared this - I've always wanted to make homemade puff pastry! Brava!
Kathy says
Thanks, Annie! Now's the time to try it! 🙂
Trish says
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!!!
Kathy says
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!