Homemade Puff Pastry

Flaky, buttery, and tender, this homemade puff pastry takes the gold every time! Sure, it’s easier to buy puff pastry at the store, but for some desserts, making your own is worth the effort. Puff pastry freezes well too, so make double and save a batch for later. Trust me, you will want to keep some on hand for those weekend French pastry cravings!

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homemade puff pastry dough

What is Puff Pastry?

Puff pastry (pâte feuilletée in French) is laminated dough composed of flour, butter, salt, and water. Homemade puff pastry has hundreds of layers of butter and dough due to the lamination(folding) process.

In order for puff pastry to get it’s flaky, buttery, layers, we envelop the butter in the dough first, then roll it, fold it, and repeat several times. Don’t worry, it’s not too hard either! Keep reading for the full instructions.

Is there a Way to Make Quick Puff Pastry?

Yes, but the quality of the pastry will not be as good. To shorten the process, we have to cut out some of the folds, which means less layers and less flakiness. It is possible to still make quick puff pastry taste delicious, but it will lack some of the layers that make it so light and airy.

We will stick with the proper puff pastry method for this recipe, but there are instructions in the notes of the recipe if you want to try the quick puff pastry version.

puff pastry folded

Can You Make Gluten-Free Puff Pastry?

Yes! To make gluten-free puff pastry, you need to use gluten-free all-purpose flour in place of regular all-purpose flour. I recommend Bob’s Red Mill(not sponsored) gluten free flour because their products are always the highest quality.

Do not use nut flours or other concoctions of made-up gluten free flours, as they are often grainy and will not taste right.

Can You Make Vegan Puff Pastry?

Yes, but you will need to make homemade vegan butter or buy some at the store. Quality always changes some when switching from the traditional method, but we all have our own dietary needs and restrictions, so do what works best for you!

How to Make Puff Pastry

  1. To make homemade puff pastry, begin by combining the flour, and salt in a bowl.
  2. Slowly add the ice cold water a couple of tablespoons at a time and mix with your hands to bring it gently together.
  3. Form into a ball(may still be somewhat rough dough with ragged edges, but that is okay), wrap in plastic, and refrigerate for 30-45 minutes or until cold.
homemade puff pastry

Make a Beurrage(butter block)

  1. Make a beurrage(a rolled out square of butter) byu cutting butter into pieces that are 2-3 tablespoons each.
  2. Draw a 4×4 inch square on a piece of parchment paper and flip over so the pencil marking is on the bottom.
  3. Place the butter pieces next to each other in the outlined square. Fold each side of the parchment over the butter so that it is a 4×4 package.
  4. Use a rolling pin and press on the butter pieces in the package a few times to soften the butter.
  5. Then, use the rolling pin to roll the butter out in the square so that it fills the entire 4×4 square and is even on all sides. I recommend a good heavy duty rolling pin (this one is my favorite!) so that you can roll the butter and dough evenly and easily.
  6. Because the butter is wrapped in parchment, the butter will meld together and become one cohesive piece as you roll over it. You should have a 4 inch butter block that is thin and even at the end of rolling.
  7. Place the beurrage in the fridge for 30 minutes so that it’s cold but still maliable.

Making the Laminated Dough

  1. Take out the dough and roll it to an 8×8 square.
  2. Remove the beurrage from the fridge and place it in the middle of the dough so that it looks like a diamond on top of the dough. The beurrage should be turned so that the corners are 45 degrees from the dough corners.
  3. Bring all four dough flaps to the middle and pinch the edges.
  4. Roll the dough out so that it is 6×12 inches. Turn horizontal and fold the left side of the dough a third of the way in, and then fold the right side so it covers the left. This is called a letter fold.
  5. Refrigerate for 30 minutes, then roll dough out to 6×12 inches, fold, and then repeat for a 4th fold.
  6. Refrigerate 30 minutes more, then roll and fold 2 more times for a total of 6 folds. Refrigerate for a couple of hours or overnight before using.
  7. Now the dough is ready to use!

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Homemade Puff Pastry

homemade puff pastry dough
  • Author: Camille
  • Prep Time: 3 hours
  • Total Time: 3 hours
  • Category: pastries

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/8 tsp salt
  • 1 cup ice cold water
  • 10 Tbs (6 oz.) unsalted butter

Instructions

Make the Dough

  1. Begin by combining the flour and salt in a medium bowl.
  2. Add the ice cold water two tablespoons at a time, and mix with your hands to bring it gently together.
  3. Form into a ball( it may still be a somewhat rough dough with ragged edges, but that is okay), wrap in plastic, and refrigerate for 30-45 minutes or until cold.

Make the Beurrage

  1. Make a beurrage(a rolled out square of butter) by cutting the sticks of butter into pieces that are 2  tablespoons each.
  2. Draw a 4×4 inch square on a piece of parchment paper and flip over so the pencil marking is on the bottom.
  3. Place the butter pieces next to each other on the parchment in the outlined square. Fold each side of the parchment over the butter so that it is a 4×4 inch package.
  4. Use a rolling pin and press on the butter pieces in the package a few times to soften the butter.
  5. Then, use the rolling pin to roll the butter out in the square so that it fills the entire 4×4 square and is even on all sides. I recommend a good heavy duty rolling pin (this one is my favorite!) so that you can roll the butter and dough evenly and easily.
  6. Because the butter is wrapped in a confined 4×4 parchment package, the butter will meld together and become one cohesive piece as you roll over it. You should have a 4 inch butter block.
  7. Place the beurrage in the fridge for 30-45 minutes so that it’s cold but still bendable.

Laminate the Dough

  1. Take out the dough, flour a work surface and rolling pin, and roll the dough into an 8×8 square.
  2. Remove the beurrage(making sure it is still cold but bendable) from the fridge and place it in the middle of the dough so that it looks like a diamond on top of the dough. In other words, the butter block is turned so that the corners of the butter are 45 degrees from the dough corners.
  3. Bring all four dough flaps to the middle of the butter and pinch the edges of the dough together so it looks like a sealed package.
  4. Roll the dough out so that it is 6 x 12 inches. Turn horizontal and fold the left side of the dough a third of the way in, and then fold the right side of the dough over the left so it is even with the left edge. This is called a letter fold.
  5. Refrigerate for 30-45 minutes(should be cold again), roll out to 6 x 12 inches, and fold in thirds again.
  6. Repeat this process a total of 6 times.
  7. Now the dough is ready to use or freeze.
  8. For general baking, bake the puff pastry anywhere between 400 and 425 degree F.

Notes

This is a Baker Street Society original recipe.

Keywords: homemade puff pastry, quick puff pastry, laminated dough recipe, puff pastry recipe, pepperidge farm puff pastry recipes

 

4 Comments

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  3. I’m curious: I’ve seen recipes for puff pastry dough with yeast and some without yeast (like yours), what is the difference in flavour between the 2 and why the difference in ingredients? Thank you!

     
    • Hi, I have never seen a puff pastry with yeast. It actually seems like it would cause issues with the dough rising too much or too quickly. Perhaps those recipes don’t have as much butter and choose to use yeast for a higher rise. Traditionally, puff pastry never uses yeast. It relies on steam and the lamination of the butter and the dough. Hope this helps!

       

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