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Folded puff pastry on a floured wooden board.
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5 from 15 votes

Easy Puff Pastry

Make your own puff pastry with a few ingredients and a few simple steps. 
Prep Time30 mins
Chilling Time4 hrs
Total Time4 hrs 30 mins
Course: Baking
Cuisine: American
Keyword: easy puff pastry, homemade puff pastry, puff pastry recipe, rough puff pastry
Servings: 1 Roll
Calories: 141kcal
Author: Kathy


  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter cut into small cubes
  • 1/2 cup water ice cold


  • 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.



  • 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. 


Calories: 141kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Calcium: 5mg | Iron: 1mg