Puff Pastry From Scratch (Quick and Easy Method)

This is a simple method for creating puff pastry from scratch using basic ingredients. The result is a delicious flaky pastry dough that can be used in both savory and sweet dishes.

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 the best part is, once you know how to make your own you’ll never buy store-bought again.  Here’s a great recipe that uses simple ingredients and results in a flaky pastry. 

Puff Pastry From Scratch Is…

• Can be baked the same day as making it
• A traditional puff pastry that results in flaky layers 
• Easily made with a little bit of work and basic ingredients
• A buttery pastry made through a simple folding process
• A versatile pastry dough that makes decadent desserts and enhances savory recipes
• Making your own puff pastry will add to your skillset in the kitchen

Ingredients

Flour- All-purpose flour works well for this and is a flour most people have on hand. You can use pastry flour if you would like.

Butter- Use very cold butter and cut into small cubes or smaller pieces. I use salted butter but you can also use unsalted if you wish.

Water- For best results ensure the water is chilled or cold from the fridge.

What You’ll Need To Make It

2 cups all purpose flour plus more for rolling out

1 1/4 cups of cold salted butter

½ cup cold water

Tools

Food Processor

Rolling Pin

Dough Board

Plastic Wrap

Directions

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

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

Remove the homemade puff pastry dough from the fridge and repeat the same steps of rolling out the dough into a large rectangle, then folding it over itself like a piece of paper. You will repeat this folding technique a total of four times placing the folded wrapped dough back into the fridge for 30 minutes between rolls and folds. 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 dough.
• 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.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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.

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Cuisinart Food Processor

Rolling Pin

Farmhouse Kitchen Towels Set of 12

Marble Dough Board

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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