Making puff pastry from scratch might sound intimidating, but this easy method delivers flaky, buttery layers in just over an hour. With a prep time of 20 minutes and a quick chill, you’ll create golden, crisp sheets perfect for sweet or savory dishes. The rich aroma of butter and the satisfying crunch of each bite make it worth every moment.
This recipe yields two versatile sheets, ideal for tarts, turnovers, or even a show-stopping dessert. The light, airy texture and indulgent flavor will elevate any dish, leaving you proud of your homemade creation. Whether you’re a baking novice or a seasoned pro, this puff pastry is a game-changer for your kitchen adventures.
Ingredients for Easy Puff Pastry
- 2 ¼ cups (280 g) all-purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter (keep it cold for best results)
- 7-8 Tablespoons ice water (or more, as needed)
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and salt until well combined.
- Grate the butter: Use a box grater to grate the cold butter into the flour mixture. Toss the butter with the flour after shredding about half a stick to prevent clumping.
- Combine butter and flour: Briefly stir the grated butter into the flour with a wooden spoon until all the butter is coated in flour. Avoid overmixing.
- Add ice water: While stirring by hand, slowly drizzle in the ice water. Add just enough water so the dough holds its shape when pinched. If the mixture is still crumbly after 8 tablespoons, add water one tablespoon at a time. Be careful not to overwork the dough.
- Form the dough: Transfer the shaggy dough to a lightly floured surface. Use your palms to work it into a 6×3” rectangle (like a brick).
- Chill the dough: Wrap the dough thoroughly in plastic wrap and refrigerate for at least 30 minutes.
- Roll and fold: After chilling, roll the dough into an 8×12” rectangle. Fold it into thirds (like a letter), rotate 90 degrees, and roll it out again. Repeat this process four times.
- Chill again: Wrap the dough in plastic wrap and refrigerate for another 30 minutes before using.
- Ready to use: Divide the dough into two portions, roll each into a ⅛” thick rectangle, and use as directed in your recipe.
Perfect Pairings: Serving Suggestions for Your Puff Pastry
Your homemade puff pastry is incredibly versatile! Use it to create sweet treats like fruit turnovers or chocolate croissants, or go savory with spinach and feta pinwheels or mini quiches. For a show-stopping dessert, try layering it with pastry cream and fresh berries for a quick and easy Napoleon.
Keep It Fresh: Storage and Reheating Tips
Store unused puff pastry wrapped tightly in plastic wrap in the fridge for up to 3 days, or freeze for up to 3 months. When ready to use, thaw in the fridge overnight. For reheating baked puff pastry, pop it in a 350°F (175°C) oven for 5-10 minutes to restore its crispiness.
Time-Saving Tricks for Busy Bakers
If you’re short on time, prepare the dough the night before and let it chill overnight. You can also double the recipe and freeze half for later use. When grating the butter, chill the grater first to make the process even quicker and prevent the butter from softening too much.
Common Questions Answered
Can I use salted butter?
Yes, but omit the added salt in the recipe.
Why is my dough tough?
Overworking the dough or adding too much water can cause this—handle it gently and add water gradually.
Can I make this gluten-free?
Try a 1:1 gluten-free flour blend, but note the texture may differ slightly.
Special Notes for Puff Pastry Success
Keep everything cold—this is key to achieving those flaky layers. If the dough starts to warm up while rolling, return it to the fridge for 10 minutes. Don’t worry if the dough looks shaggy at first; it will come together beautifully after chilling and rolling.
How to Make Puff Pastry (the easy way)
Ingredients
- 2 ¼ cups all-purpose flour (280 g)
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter (226 g)
- 7-8 Tablespoons ice water or more, as needed
Instructions
- Whisk together flour, sugar, and salt in a large bowl.
- Use a box grater to grate your butter into the flour mixture, briefly tossing the butter each time you’ve shredded about ½ stick so that it doesn’t clump together.
- Once you’ve grated all of your butter, stir briefly with a wooden spoon so butter is not clumping together and all is coated in flour.
- While stirring (by hand with a wooden spoon — do not use an electric mixer or over-mix this recipe) slowly drizzle ice water into the flour/butter mixture. Add just enough ice water so that if you pinch the dough it will hold its shape and not fall apart (see photos in post, the dough will otherwise be quite shaggy). If the mixture is still dry and crumbly and not sticking to itself when pressed after you have added 8 Tablespoons, add additional water one tablespoon at a time. Take care to not overwork the dough or it will be tough.
- Once the dough is clinging together when pinched, it will still be quite shaggy. Transfer to a lightly floured surface and work the dough together with your palms to make dough cling together. Work (with your palm) into a 6×3” rectangle (it will almost look like a brick!).
- Wrap dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
- Once dough has chilled, remove from refrigerator and roll into an 8×12” rectangle.
- Fold dough into thirds (like you are folding a letter, see photos in post or see video below for visual for each step), rotate 90 degrees, and then roll dough into an 8×12” rectangle again.
- Fold into thirds again, and repeat this process of folding and rolling until you have done four turns of your dough.
- Wrap dough well with plastic wrap and return to refrigerator to chill for at least another 30 minutes before using as directed in your recipe.
- This puff pastry recipe makes the equivalent of two sheets of store-bought puff pastry. To use, divide into two, roll into a ⅛” thick rectangle, and use as indicated in your recipe.