homemade puff pastry

Leave those frozen sheets on the store shelf! This is the best tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes.

Easy Homemade Puff Pastry

all-purpose flour

salt

unsalted butter ((2 1/2 sticks), cold)

water

Place the flour and salt in a large bowl and whisk to combine.

Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.

Stir in the cold water until a thick dough forms.

Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.

Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.

Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.

Fold the dough in thirds, like a letter.

Turn 90 degrees, roll and fold again.

Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

https://www.youtube.com/watch?v=tXO6Bk96wAE

Leave those frozen sheets on the store shelf! This is the best tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes.

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Puff pastry recipe from scratch that only takes 15 minutes!

Puff Pastry Recipe

(125 grams) all-purpose flour

butter

In a medium bowl, add the flour and...

In a medium bowl, add the flour and salt. Stir to mix.

Next, cube the butter and then add it...

Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.

Next, make a hole in the center of...

Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.

Flour a cutting board, and add the dough....

Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.

Flour the rolling pin, and roll the dough...

Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here.

Fold the bottom third of the dough over...

Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.

Roll out, fold, and turn the dough at...

Roll out, fold, and turn the dough at least 6 or 7 times.

When done, wrap the dough in plastic wrap...

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.

Roll out with flour for desired puff pastry...

Roll out with flour for desired puff pastry use. Please note that this recipe does not have baking temperature and time, because you're supposed to use this pastry in any recipe that calls for one sheet of puff pastry. Understand?

Kouign-Amann are made with sugared, laminated dough baked in muffin tins. Part sticky bun and part sugared croissant, these are delicious! This recipe includes tons of step-by-step photos and recipe notes so you can make these amazing pastries at home, too!

Kouign-Amann

water (at room temperature)

instant yeast

sugar

Make the Dough: Combine the water and yeast in the bowl of a stand mixer (or a mixing bowl, if kneading by hand). Add the flour and the salt. Stir with a wooden spoon until a shaggy dough is formed.

Fit the mixer with a dough hook attachment and knead the dough at low speed until the dough is slightly tacky but smooth, 3 to 5 minutes. If the dough sticks to the sides of the bowl, add 1 tablespoon of flour at a time and knead until the dough is smooth. If the dough feels very stiff and dry, add 1 tablespoon of water at a time and knead until the dough is smooth.

Transfer the dough to a clean bowl that has been lightly greased with butter, turning the dough to coat it with butter. Cover the mixing bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.

Once the dough has doubled in size, place it in the refrigerator for at least 30 minutes. [MAKE-AHEAD NOTE: At this point, you can refrigerate the dough overnight, then proceed with the recipe.]

Make the Butter Block: Beat the butter on low speed until it’s homogeneous and waxy in texture, about 3 minutes, scraping the beater and bowl as needed to break up the cubes. Turn the butter out onto a piece of parchment paper and shape into a rectangle about 6 inches by 10 inches. Wrap up the butter in the parchment paper, pressing out any air. Gently roll a rolling pin over the butter packet, pushing the butter into the corners to create a perfect rectangle with even thickness. Refrigerate until firm yet still pliable, about 25 to 30 minutes.

Roll out the Dough: Place the chilled dough onto a floured work surface and roll into a rectangle 12 inches by 20 inches. Remove the butter from the refrigerator and place it in the middle of the dough. Fold one half of the dough over the butter, then fold the other half on top, like folding a letter. Roll it out slightly to press the layers together, then fold it again into thirds like a letter.

“Turn the Dough” #1: Rotate the dough so that the open, narrower edge is facing you. Roll the dough out to a rectangle 12 inches wide by 20 inches long. Fold the top third down and bottom third up, again like folding a letter. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

“Turn the Dough” #2: Place the packet of dough on a floured surface with the open, narrower edge facing you. Roll the dough out to a rectangle 12 inches wide by 20 inches long. Fold the top third down and bottom third up, again like folding a letter. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes. [MAKE-AHEAD NOTE: At this point, you can wrap the dough in plastic wrap, place in a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight, then proceed with the recipe.]

“Turn the Dough” #3: Place the packet of dough on a floured surface with the open, narrower edge facing you. Roll the dough out to a rectangle 12 inches wide by 20 inches long. Sprinkle the entire surface of the dough with ¾ cup of the sugar, then press lightly to help it stick to the dough. Fold the top third down and bottom third up, again like folding a letter. If any sugar falls out, press it back into the folds. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

“Turn the Dough” #4: Place the packet of dough on a floured surface with the open, narrower edge facing you. Roll the dough out to a rectangle 12 inches wide by 20 inches long. Sprinkle the entire surface of the dough with ¾ cup of the sugar, then press lightly to help it stick to the dough. Fold the top third down and bottom third up, again like folding a letter. If any sugar falls out, press it back into the folds. Place the packet of dough on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

Prepare the Muffin Tin: Grease the insides of a standard 12-cup muffin pan generously with butter. Set aside.

Shape the Kouign-Amann: Sprinkle the work surface with sugar. Remove the dough from the refrigerator and transfer it to the counter. Sprinkle a little additional sugar over the top of the dough. Roll the dough out to a rectangle 8 inches wide by 24 inches long.

Slice the dough down the length to form two strips that are 4 inches wide by 24 inches long. Cut each strip into 4-inch squares to create 12 squares. Fold the corners of each square toward the center. Pick up each pastry and tuck it firmly into the muffin pan; it will feel like you’re squishing the pastry in there! [MAKE-AHEAD NOTE: At this point, you can cover the pan with plastic wrap and refrigerate overnight. The next day, allow the pastries to come to room temperature and rise for 1 hour before baking.]

Cover the pan loosely with plastic wrap and let them rise until slightly puffy, 30 to 40 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Bake the Kouign-Amann: Set the muffin pan on a rimmed baking sheet, place in the oven and immediately reduce the heat to 350 degrees F. Bake until the pastries are deep golden brown and tips are very dark brown, 40 to 45 minutes, rotating the pan halfway through baking.

Transfer the pan to a cooling rack and let the pastries stand until they are just cool enough to handle, about 5 minutes. Gently remove them from the muffin pan and set them on the cooling rack to finish cooling completely. The kouign amann can be served warm or at room temperature. They are best served the same day they are made.

https://embed.mediavine.com/videos/zopjegk8moprdymhvfbc

This easy rough puff pastry made from scratch is buttery, flaky and so delicious that after your first batch, you’ll be thinking of countless ways to use it.

Easy Rough Puff Pastry

unsalted butter

all-purpose flour ((175 grams))

If using frozen butter, take it out of the freezer to let it warm up just a bit while preparing other ingredients.

Prepare a cup of cold water and add a few ice cubes to it so it gets ice cold.

Place your mixing bowl into the refrigerator for a few minutes to cool it down.

It’s really important to keep the ingredients (especially the butter) cold so the butter and flour do not mix and meld together. The butter should be distributed throughout the dough Keeping the butter and flour separate creates the lamination, or layers, in the puff pastry.

Prepare your rough puff pastry ingredients:

Mix together the flour and salt in your chilled bowl.

Use a hand grater to grate your cold butter on top of the flour and salt. Work quickly so the butter stays cold.

Mix flour, salt, and grated butter together until the mixture turns coarse and crumbly.

Add 6 tablespoons ice water one tablespoon at a time and mix with a rubber spatula before adding the next one until the dough comes together. Add another tablespoon of ice water if you see there is an excess of flour in the bowl and the dough is dry.

Now you can use your hands to press the dough together into a ball and quickly form a rough disk. At this stage, the puff pastry dough will be a little shaggy and streaky which is ok. Make sure you do not overwork the dough.

Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.

Make the rough puff pastry dough:

Flour a surface, preferably a stone countertop to keep the dough cool and flour your rolling pin thoroughly as well.

After the dough has chilled, transfer it to a floured surface (reserve the plastic wrap for use again) and use a rolling pin to roll it out into a 6x15 inch rectangle (15x38 cm). Use the rolling pin or your hands to push the edges of the dough inward if they begin to crack; keep your rectangle’s edges straight and not rounded. No need to be obsessive, but neatness does matter to creating uniform layers.

When rolling out the dough, it is important to work quickly to keep the dough cool.

Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that.

Brush off any excess flour from the dough, re-wrap the pastry in the piece of plastic wrap you saved, and chill in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.

I suggest keeping the same rolling surface untouched and ready for the next “turn.”

First turn: roll and fold your rough puff pastry:

Roll the dough out again into a 6x15 inch rectangle (15x38 cm).

Rotate the dough 90 degrees and repeat the same process, rolling out the dough again into another 6x15 inch rectangle and folding the pastry into thirds.

Brush off any loose flour, wrap the pastry again in plastic, and chill in the refrigerator for another 30 minutes or in the freezer for 15 minutes.

Second turn: roll and fold your rough puff pastry twice:

For your third and final turn, repeat the same steps you performed in the second turn. Wrap and return to the refrigerator.

The pastry can be used 90 minutes after the last time you rolled it. You can also leave the pastry in the freezer for up to a month as long as it is sealed tightly in plastic wrap.

Third turn: roll and fold your rough puff pastry twice:

Quick and easy, this homemade Puff Pastry is made with simple ingredients and is much tastier than homemade.

Puff Pastry

unsalted butter (cold (227 grams))

all-purpose flour ((240 grams))

Tbsp sugar ((12 grams))

tsp kosher salt ((2 grams))

8-10 Tbsp cold water ((120-150 mL))

Place butter in the freezer for 10 minutes.

In a large mixing bowl, whisk together flour, sugar, and salt.

Grate the frozen butter into the flour. (Dice the remaining end of butter that you can’t grate.) Toss the butter into the flour mixture with your hands until well coated.

Drizzle 6 tablespoons of water over the mixture and fold the mixture together until it clumps together. Continue adding water a tablespoon at a time until a loose and crumble dough forms. (It should hold when squeezed.)

Gently knead the dough a few times in the bowl until a cohesive mass is formed. Shape into a ½-inch thick square and wrap tightly in plastic wrap. Chill for 1 hour.

On a lightly floured surface, roll the chilled dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a letter. Turn 90 degrees. Repeat rolling, folding, and rotating 3 more times.

Fold back into thirds, wrap tightly, then chill for at least 2 hours or up to 2 days, or placed in a freezer bag and freeze for up to 2 months.

Flaky and buttery, this homemade Puff Pastry is shockingly easy to make. Made with only five simple ingredients, you can have a high-quality, melt-in-your-mouth puff pastry in no time.

RECIPE: https://preppykitchen.com/puff-pastry/

Puff pastry, also known as pâte feuilletée, is a flakey pastry made by laminating dough. Frozen sheets of puff pastry are easy to pick up at the store, but after trying this quick homemade puff pastry recipe, you’re never going to want to go back to store-bought. While it does take a little bit of elbow grease, homemade puff pastry just cannot be beaten. Thanks to the quality of ingredients used, you can really taste the difference when you make puff pastry from scratch.

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This easy puff pastry uses a simple and unique method to create a light, flaky, layered pastry in a fraction of the time.  This recipe requires only 20 minutes of active prep time, 2 roll outs, and one chilling period.  No multiple turns, folds, chill and rolls required.  The pastry is incredibly tender and airy with lots of pillowy layers.

Easy Puff Pastry Recipe [Rough Puff Pastry]

tbsp salted butter (I use Hiland Dairy)

(2 loose cups) all purpose flour ((fluff,

(1/2 tsp) salt

(1 1/4 cup) salted butter (I use Hiland Dairy)

(1/2 cup) ice water

flour

Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.

Place the butter cubes in the freezer until ready to use.

Prepare and chill the butter:

Place 85.6 grams (6 tbsp butter) in a small microwave safe bowl.

Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter.  You don&#039;t want there to be any melting occurring.

Set aside.

Prepare the butter layer

Add 2 cups of water and 1 cup ice to a medium bowl.  Set aside.

Add the flour and the salt to a large food processor.

Remove the butter cubes from the freezer, add to the food processor and put on the lid.

Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.

Measure out 100 grams of water from the bowl of ice water.

Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.

Continue to let the food processor run until the dough comes together into a ball on one side of the food processor

Place 1 tbsp of flour on a clean, cool work surface and spread out into an even layer.

Turn out the dough onto the floured work surface and quickly knead the 2 tbsp flour into the dough.

Set the dough aside, place another 1 tbsp flour on the work surface, and roll out to 1/4 inch thickness.

Spread 4 tbsp softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.

Trim the jagged edges off the dough so that it makes a symmetrical rectangle.

Fold the dough in half length wise.  Spread 2 tbsp butter into a thin layer on top.

Then fold the dough into thirds (letter style).

Wrap the dough tightly in plastic wrap and place flat in the refrigerator.

Chill for 1 hour.

Place 1 Tbsp flour on a clean work surface and spread into a thin layer.

Remove the dough from the refrigerator, unwrap, and place on the floured surface.

Roll out to a thickness of 1/4 inch.

Use and bake the rough pastry according to your recipes directions.  For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes.  Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.

Make the pastry dough:

Puff Pastry is a light, buttery layered pastry that can be used for anything from tarts to turnovers. This extensive tutorial walks through all the steps on How to Make Classic Puff Pastry with step-by-step photos, video and lots of tips! If you are confused about any steps, or want more information be sure to check out the article written above this recipe.

Homemade Puff Pastry

butter (113 grams), softened

(480 grams) all purpose Flour

(227 grams) cold water

(339 grams) cold unsalted butter, diced

(30 grams) all-purpose flour

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt on low speed.

Add in the softened butter, and turn the mixer on low (cover the bowl with a towel if flour starts to spill out). Let the paddle combine the butter into the flour for about 1 minute. This mixture should look like wet sand.

With the mixer running, slowly stream 1 cup of very cold water into the dough. Mix until most of the dough comes together around the paddle. Shut off the mixer. Scrape together the dough and transfer it to a work surface. The dough should hold together easily when it is picked up. If there are any dry patches on the bottom of the bowl spritz with a little bit of ice water just until they come together and combine with the dough.

Shape the dough into a rough 7x8” rectangle and wrap in plastic. 

Transfer to the refrigerator and let it rest for 1-2 hours, or until the dough is about 50 degrees. If your kitchen is hotter, it may take longer for the dough to cool down.

Clean the stand mixer bowl to prepare to make the butter block.

To Make the Détrempe:

Add the diced cold butter and the flour to the bowl.

Turn the mixer on low (cover the bowl with a towel if flour starts to spill out) and mix until the mixture is nearly smooth, about 1 minute, scraping down the bowl about halfway through. Turn the speed to medium and let the butter smooth out around the blade. You shouldn't see any clumps of butter or flour.

Transfer the butter mixture to a quart-sized plastic storage bag (it should be about 7x8”). Fill the bag with the smooth butter mixture, pushing out any excess air. Once the bag is sealed without any air pockets, use a rolling pin to gently push the butter into the corners of the plastic bag to create an even thickness. Pop any air pockets with a sharp knife, if necessary. Transfer the butter block to the refrigerator to let it chill for 1-2 hours, or until the butter block is about 50 degrees. If your kitchen is hotter, it may take longer to cool down.

Make the Beurrage:

Once the dough and butter block have firmed up, remove them from the fridge. 

On a lightly floured work surface, roll the detramp (dough), dusting with flour as necessary, to a 18 by 8” rectangle. Brush off any excess flour using a dry pastry brush.

Using kitchen shears or a sharp knife. Cut open the plastic bag to remove the butter block, taking care to leave it in its shape. Place the beurrage in the middle of the rolled-out detramp.

Grab the top short side of the detramp and fold it over the beurrage. Repeat with the bottom short side up over beurrage. The two dough edges should overlap. Gently pinch together the seams. Press together the seams on the long end. You have now technically made your first turn, of dough butter dough.

Now, make the second, "simple" turn. Roll out the dough to a 18”x10” rectangle. Do your best to lightly push the dough away from you or towards you instead of pressing down on the dough and squishing the layers. Using a ruler to guide, straighten the outer edge of the dough by trimming it using a pastry wheel or a long, sharp knife. The goal is to start with a neat rectangle to help keep the rectangular shape intact throughout the lamination process.

Once the edges are cleaned up with sharp corners, grab the top short side of the dough rectangle and fold the dough ⅓ of the way down. Repeat the fold with the bottom short side, like a business letter. Gently press down on the layers with a rolling pin, so the layers stick together.

Rotate the dough clockwise 90 degrees, so the long edge with the open seam is now vertical and facing your right (reference the video or step-by-step photos to see this in action). Repeat the folding process one more time.

Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour, or until thoroughly chilled.

Repeat this process to make 4 more simple turns, chilling every 2 turns, for a grand total of 7 turns and two chilling periods. See the lamination schedule for a list of turns and chilling periods, as well as tips for troubleshooting.

Wrap the puff pastry in plastic wrap and let it rest for 4 hours.  After it has chilled, it is ready to use.

When ready, roll out the pastry to a thickness of about ¼" - 1/8” and use as desired. See notes in the post for more information about how to store it, freeze it, use it and bake it!

Laminating the Dough:

This is a very comprehensive recipe and set of instructions and I want to do this soon. But at the top of the article you refer to a video and I cannot find the link? I can probably do this but a video is always a great help. Anyway, thanks for the recipe.

Thank you! This made perfect puff pastry. My first attempt at making this was light, flaky and delicious!

Amazing work! At what temperature should I bake ?

My puff pastry turned out beautifully. I used some right away and saved some in the freezer. What I discovered is the that once it is baked and I make the miloja cake with whip cream strawberries and dulce de leche and I put it in the fridge- unlike the store bought, the home made puff pastry gets hard! ughhh
my kids love the miloja cake best after it has been in the fridge for 2 days with the store bought Puff pastry - I have been making this for 30 years

is there a way around this? why does the home made puff pastry get hard? butter? doesn't store bought have butter as well??

Easiest, most comprehensive, puff pastry guide and tutorial out there. Used this a pie crust for my Thanksgiving Apple Pie and it turned out AMAZING. Recipe is extremely forgiving and easy as pie *hehe* for the novice baker. love love love !

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655502154/scxqbqsffv1wz1rzzach.mp4

Puff Pastry is a light, buttery layered pastry that can be used for anything from tarts to turnovers.

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