Easy Puff Pastry

Easy Puff Pastry Dough which tastes so much better than the store bought stuff and is also easy to make!
Jump to RecipePrint 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

Manali
Easy Puff Pastry Dough which tastes so much better than the store bought stuff and is also easy to make!
4.18 from 34 votes
Servings 1 puff pastry sheet
Calories 2512 kcal

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

Calories: 2512kcalCarbohydrates: 143gProtein: 21gFat: 208gSaturated Fat: 131gCholesterol: 548mgSodium: 34mgPotassium: 261mgFiber: 5gVitamin A: 6375IUCalcium: 89mgIron: 8.7mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

 Easy Puff Pastry

Easy Puff Pastry Collage-nocwm

103 thoughts on “Easy Puff Pastry

  1. 4 stars
    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.

    1. 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..

  2. 5 stars
    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!

    1. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating