Easy Puff Pastry
Apr 27, 2015, Updated May 07, 2023
Easy Puff Pastry Dough which tastes so much better than the store bought stuff and is also easy to make!
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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.
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.
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.
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!!]
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.
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.
* 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat this turning and folding step 2 more times, chilling the dough for 20 minutes between each turn.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Puff Pastry
I don’t have a stand mixer….. Can I still make it with a hand held mixer?
You may try
I have a question about the rolling. After you make it into the log and put in the fridge, when you take it out, do you fold it from the already folded sides or do you turn it 1/4 and then fold it after taking it out? Seems to be getting very long and not staying small rectangular or square.
so when you take it out of fridge, you simply roll it and then fold it like shown in the picture…it’s the exact same thing that you repeat 3 times…it should work out just fine..
Hello, this looks wonderful! I am wondering if you have any ideas for a gluten free/vegan recipe as I have had to become both due to health reasons. Thank you for sharing!
Hi Christine, unfortunately I have never tried making either gluten-free or vegan puff pastry..sorry about that 🙁 the pepperidge farm puff pastry that we get in stores is vegan though but not gluten-free.
Thank you dear Manali. Have a good day.
Thanks for sharing such a wonderful recipe, it seems real easy and I am sure going to try it.
Just wondering if I could use Salted butter as Unsalted butter is quite rare to find. Would love to see more recipes that are as simple as this one.
You may use salted butter, it’s okay if that’s all you have! 🙂
Thanks for sharing such a wonderful recipe, it seems real easy and I am sure going to try it.
Would love to see more recipes that are as simple as this one.
Lea
I’ve been looking for a easy recipe for puff pastry…….looks like this is it, thanks
Thank you for sharing this recipe. I will try it this weekend.
Im assuming you can use this for french cream horns also? I would just need to brush the strip as i wrap it around a cream horn form.? Would you think an 1 n to an 1 and 1/2 in strip would be ok.
yes it should work for cream horns! you can look at this recipe for reference- http://www.valyastasteofhome.com/moms-cream-horns/
Thanks Manali, I’m also a huge fan of French pastries. I saw your recipe about a month ago, now I finally have enough time on my hands to try it.
I hope it comes out well!
I have tried multiplayer recipes for puff pastry, but this one has had the best results! Thank you!! ?
Welcome Tammy 🙂
This puff pastry ruined my individual quiches.
They crambled and fell apart
I had to make a new batch ( for 24 people) with the reliable Martha Stewart recipe
Sorry it didn’t work out for you Naomi.. I learnt this recipe at a French Cooking Class that I took at Sur La Table and I have mentioned that in the post as well. I only posted the same recipe on the blog (it comes from a cookbook), it worked out well for all of us who attended that class. Sorry it didn’t work out for you.
I made this puff pastry and I must say it is so much better than store bought. It was easy to make and I really love it thanks for the recipe.will not buy any more store bought.
Welcome, glad it worked for you!
Beverly thanks for sharing this recipe , I have never try to make flake pastry , but I will now.
i hope to make
Hi Manali
i will try you recipe, currently, i don’t know i am using this new oven , all the cakes are not coming right , they getting burnt or sinking , i just can not controll the temp
i put on low heat then also
Kind regards
Amir
Hello Amir, it always takes time to get used to a new oven. If possible buy an oven thermometer. It will help you in checking the exact temperature of your oven. Your oven temperature may be off by a few degrees hence the problem in making cakes. Once you figure that out, you can adjust the timings of the recipe and bake accordingly.
Hi, one question! After every 20 min in the fridge, do you need to unfold the pastry? Or you just used the roll to extend the dought to fold it again ?
Hi Diana, so once you have folded it you keep it in the fridge, then take it out and roll it again. You don’t unfold it, just roll the folded dough and then fold it again. Hope this helps!
I am fairly new to cooking, and this is definitely a noob question. What temps and time should I cook the dough? I am making a Bavarian cream desert for my sons birthday and I need to cook the dough so I can separate the layers for ice cream, whipped cream and fruits. Thanks.
Hi Michael! Cook the sheets at 400 F for 15-20 minutes or till it’s nicely golden brown in color! Happy Birthday to your son!
Thanks so much, they came out phenomenal and I have none left. Thanks so much for helping make my sons birthday a dessert success.
I am so glad to hear that! 🙂
Can I use this as a topper for pot pie? If yes what thickness would I roll it to? Also temp and time to bake? Thank you.
I think yes, why not! bake at 400 F for 15-20 minutes. Don’t roll it too thin, I would just use it as such.
thanks manali,your recipe is soo good ,i will try it INSHA ALLAH
Thanks a ton manali. .actually you heard my thought ie how can I get a simple recepie for pastry sheet and there I got it will try at the earliest thank you once again.
Welcome Jayashree, hope it turns out well for you!
thanks a lot
Welcome!
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’ ?
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! 🙂
freeze the butter sticks and then use a cheese grater to add the butter to the flour
Can you substitute Cider Vinegar with regular Vinegar?
Yes I think that should work!
I was wondering if i could roll this out on plastic wrap, instead of using the extra flour?
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 🙂
Hi Manali,
Thanks dear for this excellent share. This is so awesome! Looks absolutely gorgeous!
You made pastry dough…wowo. I will so be trying this out. Great job on it girl.
Pinned
Thanks Ash!
Great tips to make home-made puff pastry and I bet the flavour is way better than the store-bought ones! I love puff pastry because is so versatile and this is absolutely pinned for me to try later!
I love it for the same reason! Thanks Georgina!
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.
Thanks Marcie 🙂 Indeed it’s much easier than we think!
I am obsessed with this, Manali! I looooove puff pastry, but I’ve never gotten around to making it myself! This seriously looks so non-fussy and easy compared to other recipes I’ve seen! Can’t wait to give it a try. 🙂
Thanks Sarah! Yeah this recipe was really easy, I was surprised too when they demonstrated in the class!
Thank you Manali, this is so awesome! I have a hard time finding vegan puff pastry, but thanks to you, I can make my own!
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!
I have been wanting to make puff pastry for AGES!! Still haven’t. I need to do that soon, it’s definitely on the list! Yours looks great Manali!
Thanks Stacey! It’s easy!
Before learning some baking ,i have to learn photography from you.Such a gorgeous picture..Love all the homemade stuff like anything.It gives so much satisfaction
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!
I have ALWAYS wanted to try making my own puff pastry!!!! for as much as I buy the frozen stuff, I NEED to make my own!!! I have to give this recipe a go!!! Pinned!!!
Thanks Alice! I hope you give this a try!
Oh wow! Homemade puff pastry—what could be better than that! 🙂 Loved this, and will try this one very soon for sure! Thanks for a great share! Pinned! 🙂
Thanks Anu!
You make it look so easy!! I would probably struggle with this, but it’s such a great idea to make your own to have on hand! I love this!
Thanks Sarah! It’s easy dear and I am sure you will be able to ace it!
Hi… I have a little doubt here.. Don’t we need to bake it? Because the flour will remain raw.. Isn’t it?
Hi Tanushree! This recipe is for the puff pastry dough, we don’t bake this. You fill it or top it with things , like you make veg puffs and then bake it. As you can see in this post https://www.cookwithmanali.com/apple-turnovers-lemon-drizzle/ I have used a store bought puff pastry, the same way I will use this homemade version. Roll it thin, fill with stuff and then bake it. Hope that helps! 🙂
How long and what temp do you bake it at? thanks!
you mean the puffs that were made from this puff pastry? Don’t remember but must be around 425 F for 20 minutes
I love puff pastry Manali, but have never made it at home. I need to try that! And, I love Sur La Table classes too – we should go together some time!
That would be wonderful Kristi!! Let’s plan and go there together for the next class! Yay! 😀
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 (:
Thanks Connie! You must take a class at Sur La Table! It’s awesome!
Love this, Manali! Sur la Table classes sound like so much fun and a great thing to do for date night.
They are a lot of fun Jen! I can’t wait to attend more classes there!
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! 🙂
Thanks David! Yeah the result is surprisingly good, you must give it a try!
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!
Mir you would love their classes! They are so good and thanks dear! 🙂
Manali, this tutorial looks perfect! I had no idea making your own puff pastry could be so easy. Pinned and can’t wait to try out!
Thanks Gayle! It’s easier than you think ! 🙂
I love puff pastry but have never tried making it at home! Can’t wait to try this easy version, it looks perfect!
Thanks Kelly! It’s easy to make, you must give it a try! 🙂
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!
You must take their classes! they are so good! 🙂 Thanks Mariah!
Love puff pastry! And love Sur la table classes! The french pastries one is on my to-do list! <3
I know can’t wait to do more of their classes! 🙂
You got it Manali! Homemade puff pastry is the best! Pinned to try your recipe!
Thanks Mira!
This is amazing, Manali! I also don’t know how you managed to make dough photograph so well! Yay you!
haha thanks Justine! you are so sweet! <3
Manila this looks great. I have only used puff pastry once and I was kinda of ehh about it. I need to make my own and give this a try. Perfect! 🙂
Thanks Cyndi! Try the homemade version..it’s quite good!
Me too love the flaky promise of puff pastry! Totally a keeper recipe, Manali! thanks for sharing!
Thanks Savita!