• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Baking

Published: Nov 16, 2020 · Modified: Mar 27, 2025 by Kathy

Easy Puff Pastry

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Folded puff pastry dough on a floured board.

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. 

Folded puff pastry on a floured wooden board.

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.

Puff pastry folded into thirds and sprinkled with flour.

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.

Ingredients for making puff pastry.

How to Make Puff Pastry Dough

  1. Combine flour and salt together in a bowl of a stand mixer
  2. Add cubed butter and mix on medium-low speed until butter and flour form a coarse mixture
Dry flour mixture in a hand over a mixing bowl.

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

Dry crumbly dough on a black surface.
A small amount of dough on a black surface.

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.

Puff pastry dough on a floured surface with a wooden rolling pin next to the dough.
Rolled out dough on a black surface.

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
Folding puff pastry dough.
Puff pastry dough folded over part way.
  • Roll dough out again and repeat the steps for folding. You will roll and fold the dough a total of three times.
Rolling out pastry dough with a wooden rolling pin.
Rolled and folded rough puff pastry dough on a floured surface.

How to Bake With This Easy Puff Pastry

  1. 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.
  2. 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.
  3. Prepare the baking sheet:
    Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
  4. 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.
  5. 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.
  6. 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:

  • Puff Pastry Pinwheels
  • Onion Tart
  • Cheese Straws
  • Chicken Pot Pie
  • Jalapeno Cranberry Bites
  • Baked Brie
  • Apple Tart
  • Puff Pastry Baked Eggs
  • Cream Cheese Danish
  • Pigs in a Blanket

Recipe Faqs

What do I do if my dough is too sticky?

First, try refrigerating the dough so the butter is firm. Next, try adding just a bit of extra flour when rolling the dough.

How long will puff pastry last?

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.

Puff pastry dough on a floured board.

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!

  • Homemade Croissants stacked on a cooling rack.
    How to Make Croissants
  • Homemade Focaccia Bread cut into squares.
    Homemade Focaccia Bread
  • A circle of round dinner rolls each with a different finished glaze.
    Bread Glazes
  • A loaf of homemade white bread on a wooden cutting board.
    Homemade White Bread
Folded puff pastry on a floured wooden board.

Puff Pastry Dough Recipe

Kathy Berget
Make your own puff pastry with a few ingredients and a few simple steps. 
5 from 43 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Baking
Cuisine American
Servings 1 Roll
Calories 141 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Rolling Pin
Prevent your screen from going dark

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 value is figured 1 piece of cooked puff pastry with dough cut into 18 pieces. 

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

Calories: 141kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 7gCholesterol: 27mgSodium: 155mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 315IUCalcium: 5mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe Adapted from Essentials of Baking

This recipe was originally published in October 2017.

More Baking

  • A stack of slices of orange pound cake topped with a glaze.
    Orange Pound Cake
  • An old glass jar filled with Homemade Vanilla Sugar
    Homemade Vanilla Sugar
  • Rustic Flatbread Crackers on a wooden board with salami and grapes.
    Flatbread Crackers Recipe
  • Slices of Cranberry Walnut Bread with swirls of cranberries.
    Cranberry Walnut Bread

Reader Interactions

Comments

  1. Eileen says

    November 23, 2019 at 2:20 pm

    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!!!!!

    Reply
    • Kathy says

      November 23, 2019 at 6:29 pm

      Hi Eileen,
      Thanks so much for your positive feedback! I really appreciate it.
      Happy Baking,
      Kathy

      Reply
  2. Swathi says

    July 18, 2019 at 8:50 pm

    5 stars
    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.

    Reply
    • Kathy says

      July 19, 2019 at 6:27 am

      Homemade is always best!

      Reply
  3. Natalie says

    July 18, 2019 at 10:48 am

    5 stars
    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.

    Reply
    • Kathy says

      July 19, 2019 at 6:29 am

      Thanks, Natalie!

      Reply
  4. Danielle says

    July 18, 2019 at 4:55 am

    5 stars
    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.

    Reply
    • Kathy says

      July 18, 2019 at 5:53 am

      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!

      Reply
  5. Mahy says

    July 18, 2019 at 4:53 am

    5 stars
    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.

    Reply
    • Kathy says

      July 18, 2019 at 5:52 am

      Thanks, Mahy!

      Reply
  6. Leslie says

    July 17, 2019 at 9:45 am

    5 stars
    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!

    Reply
    • Kathy says

      July 17, 2019 at 7:24 pm

      Thanks, Leslie! This is a shortcut version but the results are amazing! Give it a try!

      Reply
  7. Valerie says

    July 17, 2019 at 9:40 am

    5 stars
    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!

    Reply
    • Kathy says

      July 17, 2019 at 7:26 pm

      Simple ingredients are the way to go!

      Reply
  8. GUNJAN C Dudani says

    July 17, 2019 at 8:16 am

    5 stars
    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.

    Reply
    • Kathy says

      July 17, 2019 at 7:26 pm

      Yay! Time to get baking!!!

      Reply
  9. Trish says

    November 02, 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 9x13 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 says

      November 02, 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!!!

      Reply
  10. joe says

    October 30, 2017 at 4:40 am

    Vegan. Instead of butter what?

    Reply
    • Kathy says

      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
  11. Susana Parker says

    October 26, 2017 at 4:05 am

    5 stars
    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
  12. Miriam says

    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 says

      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
  13. Shauna | Linden & Lavender says

    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 says

      October 24, 2017 at 5:40 pm

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

      Reply
  14. Nicoletta says

    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
  15. Mary Ann | The Beach House Kitchen says

    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
  16. David @ Spiced says

    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
  17. Dawn - Girl Heart Food says

    October 23, 2017 at 4:57 am

    5 stars
    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
  18. Anu - My Ginger Garlic Kitchen says

    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 says

      October 24, 2017 at 7:36 am

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

      Reply
  19. annie@ciaochowbambina says

    October 23, 2017 at 3:53 am

    5 stars
    Well that looks easy enough! So happy you shared this - I've always wanted to make homemade puff pastry! Brava!

    Reply
    • Kathy says

      October 24, 2017 at 7:33 am

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

      Reply
  20. Trish says

    October 22, 2017 at 3:52 pm

    5 stars
    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 says

      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
Newer Comments »
5 from 43 votes (27 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.