Easy Puff Pastry

IngredientsJump straight to recipe

Easy Puff Pastry Dough

As much as I love baking, I have a different kind of addiction to french pastry. I adore it, I find it magical and can never have enough of it. Whenever I get free time, I try to read about it and absorb as much as I can. Few months back, I did a class in French Pastry at Sur La Table. It was 3 hour class and I had such a great time. I really want to go back and do another class there!

Among all the other things that we were taught, one was this easy puff pastry. Everyone I know loves puff pastry and why not after all it’s so versatile. You can make sweet or savory recipes in minutes if you have some ready to use puff pastry on hands. Well now you can make one at home and honestly it’s very easy. This recipe is from the french cooking class that I took few months back so yeah the credit goes to them, I just halved the recipe since I didn’t want to make a big puff pastry dough.

Easy Puff Pastry Recipe

The recipe asks to do the folding and chilling for a total of 3 times. You can even do this 5 times for extra layers.

 

Method

In the steel bowl of your stand mixer whisk together flour and salt.

Cut butter into small cubes and transfer it to the mixer bowl.

Toss with your hands until the butter is coated. Cover and chill the bowl for around 20 minutes in the refrigerator.

Easy Puff Pastry Recipe-Step-1

Fit the bowl into your stand mixer with the paddle attachment and blend on low speed for around 1-1.5 minutes [the butter will break]. You don’t want to overmix here.

With the mixer running on low speed, add the water-vinegar mixture.

In around 15 seconds, you will see that dough starts coming together in large chunks but it will not look smooth. Turn off the mixer at this stage.

Easy Puff Pastry Recipe-Step-2

Dump the mixture on your work surface that has been dusted with flour.

Bring the dough together, working with your hands. Give a few whacks with your rolling pin, this makes it easier to roll the dough.

Roll the dough into a rectangle [mine looks like a square!!]

Easy Puff Pastry Recipe-Step-3

Remove any excess flour from the dough. Now make a letter fold by bringing both sides of the dough in the center.

Use your rolling pin to join the two ends and make a smooth surface.

Now fold again to form a log. Cover and chill in the refrigerator for 20-25 minutes.

Easy Puff Pastry Recipe-Step-4

Repeat this rolling and folding step 2 more times, chilling the dough for 20 minutes between each turn. And that’s it! Wrap the dough and refrigerate for 1 hour or up to 48 hours before using. You can also freeze the dough and it will stay good for around 6 weeks.

Easy Puff Pastry

* Roll the puff pastry dough thin while making sweet or savory recipes with it. Thinner it is more crisper it will be.

* Don’t worry if the dough doesn’t come together at first, it might not look smooth and uniform in the beginning. Roll and fold even if looks shaggy , by the time you do this folding and turning process for the 3rd time, it will become smooth and you can then trim the edges to make it look all correct.

* I did half the original recipe from Chef Marian Poole @ Sur La Table. Full recipe calls for 3 cups (15 ounceS) flour, 4.5 sticks (18 ounces) cold unsalted butter, 3/4 teaspoon salt, 6 tablespoons very cold water and 1.5 teaspoons cider vinegar.

Easy Puff Pastry

Serves: 1 puff pastry sheet

Easy Puff Pastry Dough which tastes so much better than the store bought stuff and is also easy to make!
Ingredients
  • 9 ounces cold unsalted butter, cut into cubes [2 sticks + 2 tablespoons]
  • 1.5 cups all purpose flour
  • ¼ + ⅛ teaspoon salt
  • 3 tablespoons water, very cold
  • ¾ teaspoon cider vinegar
Instructions
  1. In the steel bowl of your stand mixer whisk together flour and salt.
  2. Cut butter into small cubes and transfer it to the mixer bowl.
  3. Toss with your hands until the butter is coated. Cover and chill the bowl for around 20 minutes in the refrigerator.
  4. Fit the bowl into your stand mixer with the paddle attachment and blend on low speed for around 1.5 minutes [the butter will break]. You don't want to overmix here.
  5. With the mixer running on low speed, add the water-vinegar mixture.
  6. In around 15 seconds, you will see that dough starts coming together in large chunks but it will not look smooth. Turn off the mixer at this stage.
  7. Dump the mixture on your work surface that has been dusted with flour.
  8. Bring the dough together, working with your hands. Give a few whacks with your rolling pin, this makes it easier to roll the dough.
  9. Roll the dough into a rectangle.
  10. Remove any excess flour from the dough. Now make a letter fold by bringing both sides of the dough in the center.
  11. Use your rolling pin to join the two ends and make a smooth surface.
  12. Now fold again to form a log. Cover and chill in the refrigerator for 20-25 minutes.
  13. Repeat this turning and folding step 2 more times, chilling the dough for 20 minutes between each turn.
  14. Wrap the dough and refrigerate for 1 hour or up to 48 hours before using. You can also freeze the dough and it will stay good for around 6 weeks.

 Easy Puff Pastry

Easy Puff Pastry Collage-nocwm

55 thoughts on “Easy Puff Pastry

  1. I have been begging my husband to take classes with me at Sur La Table!
    This puff pastry looks way easier than I thought it would be..looking forward to trying it out!

  2. I am a HUGE fan of puff pastry! Now I’m envisioning all the things I can make with this. So amazing. I want to take a class at Sur la Table now!

  3. Puff pastry is such a versatile and awesome ingredient…and I love that you created your own. I’ve seen a quick puff pastry recipe in my travels around the web, but I’ve yet to actually make it. I was always a bit skeptical as to whether or not it would work…but clearly it does based on your pictures. Totally book-marking this post, Manali…and pinning it, of course! 🙂

  4. I am so intimidated by puff pastry dough, but this post has truly eased up my fear. I love how easy you make it sound. That Sur La Table class sounds so wonderful. It’s on my bucket list (:

    1. Thanks Sathya, you are so kind my friend! Come over I will be happy to share whatever I know 🙂 You are right about the satisfaction that comes with homemade stuff!

    1. Thanks Linda, glad you find it helpful! Yeah maybe you can make vegan puff pastry using vegan butter? Not sure about the results though as I have never worked with vegan butter!

  5. That’s so wonderful you took that class at Sur La Table, Manali! I made puff pastry at school 2-3 times and it was much easier than one would think. I have a Sur La Table cookbook The Art & Soul of Baking with an easy puff pastry recipe and I’ve been wanting to try it! I love your tutorial, and your dough looks perfect! Pinned.

    1. Hi Elizabeth! I am not sure as I have never tried it. We anyway dust off the excess flour once it’s rolled. But you can certainly try the plastic wrap idea 🙂

  6. Wow!
    I really really want to try this. We love cheesy veggie ‘masaledaar’ puffs and this post is too tempting to try. However, I have no stand mixer whisk but only these two hands that I type with. Are they going to be okay to proceed with this recipe or are they going to not work because of the melting of the butter with the ‘touch’ ?

    1. Hello Nikita, thanks for writing in! hmm I think you should give it a go. Use a pastry cutter or two forks to break the butter. Keep the dough in the refrigerator after every step. I think it will be okay and let me know how it went if you try it! 🙂

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