Baking/ Freezer Friendly/ Recipe

Easy Puff Pastry

November 16, 2020 (Last Updated: November 19, 2020)

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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 of the dough, but no laminating of the butter and dough. The results are amazing and you can use in all your favorite recipes calling for puff pastry. 

Folded puff pastry on a floured wooden board.

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 the pastry is known for.

Puff pastry folded into thirds and sprinkled with flour.

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 in a small white bowl.

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. Just make this quick and easy puff pastry dough and pop it into the freezer and simply pull out when you are planning on using puff pastry.

Key ingredients

This recipe only uses three simple ingredients – all purpose flour, salted butter, salt and ice cold water.

Flour, butter, and salt in small white bowls on a white board.

Steps to make

A complete list of instructions is available below! Just scroll to the bottom!

  • 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
  • Add ice cold water and mix just until dough begins to come together. It will still appear dry and crumbly
  • Dump dough onto a lightly floured surface and knead 3-4 times to pull dough together into a ball
  • Begin rolling out dough into a rectangle about 8 x 12 inches. Use your hands or a bench scraper to keep the sides even.

Folding the 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 2/3 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 use 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 sheet 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:

My 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 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 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 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.

Don’t forget to PIN for later!

Folded pastry dough on a board with a rolling pin behind the dough.

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!

Folded puff pastry on a floured wooden board.

Easy Puff Pastry

Kathy
Make your own puff pastry with a few ingredients and a few simple steps. 
5 from 15 votes
Prep Time 30 mins
Chilling Time 4 hrs
Total Time 4 hrs 30 mins
Course Baking
Cuisine American
Servings 1 Roll
Calories 141 kcal

Ingredients
  

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter (cut into small cubes)
  • 1/2 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.
    Dry flour mixture in a hand over a mixing bowl.
  • Add ice water. Mix just until the ingredients come together. Mixture will still be crumbly.
  • Dump mixture onto counter. Lightly knead together until dough forms a ball.  
    Puff pastry dough on a floured surface with a wooden rolling pin next to the dough.
  • 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.
    Rolled out dough on a black surface.
  • 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.  
    Folding puff pastry dough.
  • Repeat rolling and folding two more times. 
    Rolled and folded rough puff pastry dough on a floured surface.

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

Nutrition

Calories: 141kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 7gCholesterol: 27mgSodium: 155mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 315IUCalcium: 5mgIron: 1mg
Keyword easy puff pastry, homemade puff pastry, puff pastry recipe, rough puff pastry
Tried this recipe?Leave a comment and let me know what you think.

Recipe Adapted from Essentials of Baking

This recipe was originally published in October 2017.

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43 Comments

  • Reply
    Eileen
    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
      November 23, 2019 at 6:29 pm

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

  • Reply
    Swathi
    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
      July 19, 2019 at 6:27 am

      Homemade is always best!

  • Reply
    Natalie
    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
      July 19, 2019 at 6:29 am

      Thanks, Natalie!

  • Reply
    Danielle
    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
      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
    Mahy
    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
      July 18, 2019 at 5:52 am

      Thanks, Mahy!

  • Reply
    Leslie
    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
      July 17, 2019 at 7:24 pm

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

  • Reply
    Valerie
    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
      July 17, 2019 at 7:26 pm

      Simple ingredients are the way to go!

  • Reply
    GUNJAN C Dudani
    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
      July 17, 2019 at 7:26 pm

      Yay! Time to get baking!!!

  • 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!!!

  • 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

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