Puff Pastry From Scratch

This is a simple method for creating Puff Pastry From Scratch. A delicious flakey pastry dough that can be used in both savory and sweet dishes.

puff pastry on a dough board

Puff pastry from scratch sounds incredibly complicated. Or at least it did before I learned how to make it. Which I am so glad I did. Now I can make a batch up anytime I’d like. Once you go through the steps you too will be amazed at just how easy this is to make.

This puff pastry dough is light, flakey, and has just the right texture. Who doesn’t love puff pastry? It’s a delicious delicate dough. Buttery in flavor and wonderfully golden from the oven. Delicious when filled with ham and cheese. Or topped over a chicken pot pie filling replacing the standard pie crust. The dessert possibilities for Puff Pastry From Scratch are just as endless. Fill with Nutella for a decadent dessert. Or create homemade berry-filled pastries. It is almost difficult to choose exactly what to use this Puff Pastry From Scratch for.

And like most things, once you know how to make your own you’ll never buy store-bought again. Here’s one for your recipe archives.

Why You Will Love This Recipe

  • It is easy to make once you understand the steps
  • You can bake it same day as making it
  • It takes simple ingredients to make
  • It results in a high-quality delicious puff pastry
  • Its a versatile pastry dough
  • It creates decadent desserts and enhances savory dishes
  • Making your own puff pastry will add to your skillset in the kitchen

Ingredients

Flour- All-purpose flour is best but you can also use pastry flour for similar results.

Butter-Make sure the butter is cold and cut into small cubes or smaller pieces. I use salted butter but you can also use unsalted if you wish.

Water- Ensure the water is chilled or cold from the fridge.

What You’ll Need To Make It

1 1/4 cups of cold salted butter

½ cup cold water

2 cups all purpose flour

Tools You Might Need

Food Processor

Rolling Pin

Dough Board

Plastic Wrap

Directions


Add everything to the bowl and mix with your fingers until it forms a dough. Or place ingredients into a food processor and pulse until dough ball forms. Mold it into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.

puff pastry rolled out onto a dough board

Remove from the plastic and roll out onto a floured surface with a rolling pin. Try creating a large rectangle so the butter is even when you start folding it. Fold it like you’re folding a piece of paper. Place it back into the plastic wrap, and refrigerate once more for 30 minutes.

puff pastry rolled out onto a dough board
a rolled up puff pastry from scratch on a dough board
puff pastry rolled up and inside plastic wrap

Take it out again and repeat the roll and fold it the same way you did the first time. Do it a total of four times placing the folded dough back into the fridge for 30 minutes. After the fourth time, your dough is ready to use. It should last in the fridge for up to two days if you’re not using it right away. 

Notes

  • I use organic unbleached all-purpose flour for this
  • Salted butter creates a nice flavor to use for sweet or savory dishes.
  • Dough is best used within 2 days of making.
  • Set a timer for each roll and fold step to ensure no steps are skipped.

Serving Suggestions

  • Use to top a chicken pot pie filling for a savory and delicious alternative to a standard pie crust.
  • Cut into squares and use the puff pastry to make individual fruit-filled desserts.
  • Stuff with ham and cheese then bake.
  • Make pigs in a blanket by wrapping small sausages or cut hot dogs.
  • Wrap over brie cheese bake, for holidays, top the brie with cranberry sauce for a delicious appetizer.

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Cuisinart Food Processor

Rolling Pin

Farmhouse Kitchen Towels Set of 12

Wooden Measuring Spoons

FAQ

How long does puff pastry from scratch keep in the fridge?

This puff pastry will keep in the fridge for up to 2 days. Be sure to wrap it well with plastic so that the pastry does not come into contact with the air. Otherwise, it will dry the dough out.

What is the best flour to use for this puff pastry from scratch?

I use unbleached organic all-purpose flour when making puff pastry but you can also use pastry flour with similar results.

Should I use salted or unsalted butter for this puff pastry?

Honestly, you can use either. However, I like using salted because the salt gives the pastry a nice flavor. If you use unsalted you can always add a 1/2 tsp of salt to the dough or omit altogether.

What is the best way to store this puff pastry?

This should be stored in tightly wrapped plastic wrap to ensure the pastry does not come into contact with the air. You can also use a plastic freezer bag. Be sure to press all the excess air out of the bag and fold the bag over then place in the fridge.

Pin For Later

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @rox_aquaintlife

Yield: 1 sheet of pastry

Puff Pastry From Scratch

puff pastry rolled out and folded on a dough board

A buttery flakey light pastry dough that can be used for sweet or savory dishes

Prep Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 1 1/4 cups of cold salted butter
  • 1/2 cup cold water
  • 2 cups all-purpose flour

Instructions

  1. Add everything to the bowl and mix with your fingers until it forms into a dough. Or place ingredients into a food processor and pulse until dough ball forms.
  2. Mold it into a ball and wrap it in plastic wrap.
  3. Refrigerate for 30 minutes.
  4. Remove from the plastic and roll out onto a floured surface with a rolling pin.
  5. Try creating a large rectangle so the butter is even when you start folding it. Fold it like you're folding a piece of paper.
  6. Place it back into the plastic wrap, and refrigerate once more for 30 minutes.
  7. Take it out again and repeat the roll and fold it the same way you did the first time.
  8. Do it a total of four times placing the folded dough back into the fridge for 30 minutes.
  9. After the fourth time your dough is ready to use. It should last in the fridge for up to two days if you're not using it right away. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 229mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 4g

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