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Quick and easy homemade puff pastry.
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5 from 12 votes

Easy Puff Pastry

Make your own puff pastry with a few ingredients and a few simple steps. 
Prep Time30 mins
Total Time30 mins
Course: Baking
Cuisine: American
Keyword: easy puff pastry, homemade puff pastry, puff pastry recipe
Servings: 20 servings
Calories: 126kcal
Author: Kathy

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.
  • 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.  
  • 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 2/3 of the way, like folding a letter.  Fold right side all the way over the dough.  
    Quick and easy homemade puff pastry.
  • Repeat rolling and folding two more times. 
  • Wrap dough in plastic wrap and place dough in a zip top bag. Refrigerate for at least 4 hours before using. 
  • Use in any recipe calling for puff pastry.
  • 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. 

Video

Notes

A few 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.
  • 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.

Nutrition

Calories: 126kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 139mg | Potassium: 16mg | Vitamin A: 285IU | Calcium: 5mg | Iron: 0.6mg