Homemade Puff Pastry

Rich, flaky, buttery puff pastry from scratch is easy to make at home with this simple recipe. Perfect for savory and sweet applications alike.

Puff pastry is a versatile ingredient used by bakers for its buttery, flaky texture. This pastry is a staple in a variety of dishes, from pies and tarts to savory creations like quiches and pot pies. Its ability to transform simple ingredients into elegant treats makes it a favorite in both sweet and savory recipes.

The magic of puff pastry lies in its simplicity. With just a few basic ingredients – flour, butter, water, and salt – you can master the art of creating layers that bake into light and airy sheets. The secret is in the folding techniques that develop these layers, ensuring a perfect rise every time you bake.

Making puff pastry at home is easier than you think and only requires simple ingredients you probably already have on hand. You’ll never buy another box of the pre-fab stuff! 

Puff Pastry

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Ingredients

  

• 2 cups all-purpose flour
• 1 T sugar
• 1 teaspoon salt
• 1 1/4 cup unsalted butter cold and cut into cubes
• 1/2 cup cold water

Instructions

 

• Using a food processor, pulse together the flour, sugar and salt. Add in about half of the utter and pulse until the butter is incorporated and the mixture starts to look like sand. Add in the remaining butter and pulse again until the rest of the butter is incorporated.
• With the machine running, slowly pour the cold water through the shoot. As soon as the mixture starts to come together and form a ball, immediately stop the machine and turn dough out onto a lightly floured surface. Knead 10-12 times until mixture forms a ball.
• (Alternatively, you can work in the butter using a pastry cutter or your fingers. Once the butter is about pea-sized, create a well in the middle of the dough and slowly add the water, mixing until a dough is formed.)
• Using a lightly floured rolling pin, roll dough until you get a rectangle, roughly a quarter of an inch high. Fold dough into a letter fold, turn, and roll into a rectangle again. Repeat this process five or six times. Wrap dough in plastic and store in fridge for at least two hours before using.