An easy and quick puff pastry recipe with step-by-step instructions. In just a few hours you will have the perfect homemade dough for your sweet and savory dishes.
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The process to create puff pastry is made simple by following the proper procedures. I encourage anyone new to making this dough to watch my short YouTube video. The video is less than four minutes and following these steps will ensure you have the perfect outcome.
Ingredients
A total of four ingredients are needed to make this quick and easy rough puff pastry:
- All-purpose flour
- Ice water
- Salt
- Unsalted butter: the butter must be cold when creating this dough. If not, the butter may melt. Which means your creations will not have crispy pastry layers. This recipe uses a total of 12 ounces of butter. Prepare the butter as follows:
- Grate 2 ounces of butter using a kitchen grater or chopping finely with a knife (the grated butter should resemble shredded cheese).
- Chop the remaining 10 ounces of butter into cubes approximately ½".
Instructions
Time needed: 2 hours and 30 minutes
Procedure to make the pastry dough:
- Prepare the butter
Cut 10 ounces (20 tablespoons) of cold butter into ½" cubes. Return butter cubes to refrigerator to keep cold. Using a cheese grater, grate the additional 2 ounces (4 tablespoons) of butter. Set aside or place in refrigerator if not using immediately.
- Make the salt water
Add salt to a glass of cold water. Stir briefly to dissolve.
- Work grated butter into the flour
Place flour in a mixing bowl. Add the grated butter. Press the butter between your fingers and thumbs - continue working until the mixture is powdery.
- Added cubed butter to the flour
Add butter cubes to the flour mixture. Toss to distribute evenly.
- Add salted water to the flour/butter mixture
Add salted water to the bowl. Mix gently with a rubber spatula.
- Form and roll dough
Pour dough out onto a floured surface. Lightly knead the dough until it begins to hold together. Sprinkle the dough with flour. Press down with your hands to form into a rectangle. Press and pound dough with a rolling pin to flatten further. Roll the dough until it is approximately ¼" thick and a 8" x 20" rectangle.
- Fold puff pastry
Fold the top half of dough to to the middle (note: place dough in the fridge for 10 minutes if the butter begins melting)
- Continue folding
Fold bottom half of the puff pastry to meet the first fold.
- Finish folding and refrigerate
Fold over again to form 4 layers. Wrap the dough in plastic and place in refrigerator for 20 minutes. Note: this is referred to as the 'first fold.'
- Second fold
Generously flour a work surface. Remove dough from the refrigerator and place on work surface. Turn the dough so the fold is on the left and the open flap on the right. Press and pound the dough with a rolling pin to flatten further. Roll the dough until it is approximately ¼" thick and a 8" x 20" rectangle. Again, fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- Third (final) fold
Turn the dough so the fold is on the left and the open flap on the right. One last time, repeat pressing and rolling dough to form another 8" x 20" rectangle. Again, fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- Rest dough
Wrap the dough in plastic and refrigerate for at least 2 hours before using.
Recipes with puff pastry
Puff pastry works well with sweet and savory dishes. Following are a few ideas for delicious desserts:
FAQs
Puff pastry is a laminated pastry with alternating layers of butter and dough. It is light and flaky. Check out this article for an in-depth description.
The recipes you can make with puff pastry are endless! The dough may be used for sweet or savory items. I am a fan of puff pastry appetizers - check out the great recipes on this site for savory appetizers using puff pastry.
Dough may be kept in the refrigerator for up to 5 days (wrap well in plastic). You may also freeze for up to 3 months.
Recipes with puff pastry
Check out the following recipes which use this puff pastry:
📋 Recipe
Rough Puff Pastry Recipe
Equipment
- Bowls, measuring cups and spoons
Ingredients
- 3 Cups all-purpose flour
- 1 ¼ Cups unsalted, cold butter (cut into ⅓" cubes)
- 4 Tablespoons unsalted, cold butter (grated)
- 1 teaspoon salt
- 1 Cup ice water
Instructions
- Cut cold butter into ⅓" cubes. Return butter cubes to refrigerator to keep cold.1 ¼ Cups unsalted, cold butter (cut into ⅓" cubes)
- Using a cheese grater, grate the additional 2 ounces (4 tablespoons) of butter. Set aside.4 Tablespoons unsalted, cold butter (grated)
- Add salt to the cold water. Stir to dissolve the salt.1 teaspoon salt, 1 Cup ice water
- Place flour in a large bowl. Add the grated butter. Press the butter between your fingers and thumbs - continue working until the mixture is powdery.3 Cups all-purpose flour
- Add butter cubes to the flour mixture. Toss to distribute evenly.
- Add water/salt to the bowl. Mix gently with a rubber spatula.
- Pour the dough out onto a floured surface. Knead dough lightly until it begins to hold together.
- Note: To get those perfect flaky layers, it’s important to fold the pastry the right way. If you're unsure how, check out the step-by-step video at the end of the recipe card.
- Sprinkle dough with flour. Press down with your hand to form into a rectangle.
- Press and pound dough with a rolling pin to flatten further. Roll over the dough with the rolling pin until it is approximately ¼" thick and a 8" x 20" rectangle.
- Fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- Wrap the dough in plastic and place in refrigerator for 20 minutes.
- Remove the dough from the refrigerator and unwrap. Turn the dough so the fold is on the left and the open flap on the right.
- Repeat pressing and rolling dough to form another 8" x 20" rectangle. Again, fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- One last time, repeat pressing and rolling dough to form another 8" x 20" rectangle. Again, fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- Wrap the dough in plastic and refrigerate for at least 2 hours before using.
Notes
- Keep butter cold at all times when making this puff pastry recipe.
Ben says
I love this simpler, rustic version of puff pastry. I tried making the fancy kind before, and it was a nightmare. This is fantastic!