Homemade Puff Pastry: Step-by-Step Recipe
Have you always wanted to try making puff pastry from scratch, but felt too intimidated to give it a go? You’re in the right place! In this post, I’ll walk you through how to make traditional puff pastry, with step-by-step instructions, photos, and all my best tips to help you nail it on your first try. Trust me, it’s much easier than you think, and the result is absolutely worth the effort.
Table of contents
A Quick Note Before We Begin
For a long time, I bought pre-made puff pastry without giving it much thought. And then one day, I decided to try making it myself… and it was a total game-changer. The texture, the flavor, the crispiness, it’s just on another level compared to store-bought.
Ever since, I just can’t go back to store-bought! The best part? This recipe makes two portions of puff pastry dough, about 10 oz (300 g) each — so you can use one right away and freeze the other for later.
And to speed things up a little, just like in my homemade croissants recipe, I pop the dough in the freezer for 10 to 15 minutes between each fold to cool it down quickly. It’s super convenient and works like a charm. I really recommend reading all the way through, because I’ve added tons of helpful tips just below the recipe card!
Recipe card
Homemade Puff Pastry: Step-by-Step Recipe
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Ingredients
For the dough:
- 3 1/3 cups of flour 400 g
- 1 teaspoon salt 6 g
- 3/4 cup +1 tablespoon of water 200 ml
- 3 1/3 tablespoons of butter 50 g
For the butter block
- 1 cup of butter 200 g
Instructions
Step 1: Prepare the Dough (Détrempe)
- Pour the flour into a large bowl (or directly onto your work surface). Make a well in the center, then gradually add the cold water and salt. Add the butter, cut into small pieces.
- Mix everything with your fingertips (or in a stand mixer) until the dough is smooth and slightly firm, that’s totally normal.
- Shape the dough into a ball, score a deep cross on top (this helps it relax evenly), wrap it tightly in plastic wrap, and chill in the fridge for at least 30 minutes, or overnight if you want to prep ahead.
Step 2: Prepare the Butter Block (Beurre de Tourage)
- Cut the cold butter into cubes and place them in the center of a large sheet of parchment paper.
- Fold the parchment over the butter to form a square envelope, about 8 x 8 inches (20 x 20 cm). Using a rolling pin, gently pound the butter to soften it, then roll it out inside the parchment until it forms a smooth, even square.
- Chill for 30 minutes in the fridge, or place in the freezer for 15 minutes if you’re short on time.
Step 3: First Single Fold (Tour Simple)
- Take the dough out of the fridge and lightly flour your work surface.
- Using your fingers, gently press along the four sections created by the cross, flattening the arms while keeping the center thicker. This helps you shape the dough evenly.
- Roll it out into a rectangle, about 16 x 8 inches (40 x 20 cm). Place the cold butter block in the center of the rectangle.
- Fold the two sides of dough over the butter to enclose it completely.
- Press the edges to seal well.
Step 4: First Single Fold (Tour Simple)
- Give the dough a quarter turn (90°), then roll it out again to a rectangle of the same size, being gentle to avoid breaking the layers.
- Fold the dough into thirds, like a letter or a brochure (this is a single fold).
- Wrap in plastic wrap and refrigerate for 30 minutes, or place in the freezer for 10 to 15 minutes.
Step 5: Second Double Fold (Tour Double)
- Place the dough in front of you with the same orientation as before, then give it a quarter turn.
- Roll it out into a longer rectangle, about 24 x 8 inches (60 x 20 cm).
- Now fold one quarter of the dough towards the center, then fold the opposite quarter toward the center so the edges meet.
- Finally, fold the entire piece in half like a book — this is a double fold (also called a “wallet fold”).
- Wrap again and refrigerate for 30 minutes.
Step 6: Final Single Fold
- Give the dough a final quarter turn.
- Roll it out one last time into a rectangle of about 16 x 8 inches (40 x 20 cm). Perform one more single fold, just like in Step 3.
- At this point, you can cut the dough in half to make two standard portions of puff pastry. You can also freeze one half for future use!
Video
Notes
- Always work quickly to keep the butter cold.
- Never force the roll: if you feel resistance, the dough needs to rest.
- Lightly flour the work surface between each turn, but do not overflour.
- You can mark the dough with your fingers to keep track of the number of rounds completed.
Nutrition
The Right Ingredients for Perfect Puff Pastry
You’ll see, the ingredients are super simple. You just need to pay attention to a few key details to get that beautiful flaky layering.
- Flour: I use all-purpose flour, which works great for puff pastry. If you’re more experienced, you can try using bread flour (for a slightly more elastic dough).
- Butter: This is the star of the show. You’ll need it in two parts: for the dough (called the détrempe) and for the butter layer (beurre de tourage). Make sure to use unsalted butter with at least 82% butterfat. Avoid light or spreadable butter, which can melt too quickly and leak during baking.
- Water: Fresh is best to prevent the butter from melting too quickly.
- Salt: Not to be overlooked, salt plays an important role in pastry-making!
My Best Tips for Foolproof Puff Pastry
Here are a few golden rules I always follow when making puff pastry at home. Stick to these and you’ll get beautifully flaky, golden, crispy layers every time.
- Keep your dough at the right temperature: This is rule number one. If your dough is too warm, it will stick to the rolling pin or shrink as you roll it. Chill it for a few minutes. If it’s too cold and hard to roll out, let it sit at room temp for a bit before continuing.
- Handle the dough gently: Don’t force it. Pressing too hard with the rolling pin can crush or tear the butter layers. That’s not a disaster, but it does affect the layering. Use light, even pressure, and go back and forth gently. Adjust the dough’s temperature if needed.
- Don’t skip resting times: These are crucial. They allow the gluten to relax and the butter to firm up again. Rushing this step can make the dough difficult to handle and cause it to lose its flakiness in the oven.
- Lightly flour your surface: Just enough to keep the dough from sticking. Too much flour can dry out the dough. Brush off any excess before folding.
- Bake at the right temperature: Always preheat your oven and go for a fairly high heat (between 350°F (180 °C) and 425°F (210 °C) depending on the recipe). Too low and the butter melts into the dough rather than creating layers.
What to Make with Homemade Puff Pastry?
Once you’ve made your puff pastry, get ready, the possibilities are endless! Sweet or savory, this ultra-versatile dough instantly makes any recipe feel special and gourmet.
Savory Ideas:
- Savory tarts: Try it with roasted vegetables and goat cheese, like an asparagus and goat cheese tart or a caramelized leek tarte tatin.
- Appetizer bites: Mini sausage rolls, cheese twists, pesto pinwheels…
- Mini pies: My favorites are goat cheese and apple turnovers, perfect for a picnic or movie night!
Sweet Ideas:
- King Cake (Galette des Rois): A traditional French favorite that really lets your homemade pastry shine!
- Palmiers (Elephant Ears): Made with sugar or cinnamon, a great way to use up dough scraps.
- French Apple Tart: Elegant and simple, especially pretty with thin apple slices on top of a flaky crust.
- Apple Roses: A stunning dessert made from thin apple slices and puff pastry rolled into a rose shape!
Tip: If you’ve got extra dough, freeze it! It keeps beautifully and is a lifesaver for last-minute desserts or appetizers.
Frequently Asked Questions
Crescent dough contains yeast (to make the dough rise) and a little sugar, unlike puff pastry. Their texture is therefore different, but the kneading technique is very similar.
Homemade puff pastry can be stored for 2 to 3 days in the refrigerator, well-wrapped.
Absolutely! Wrap it well (plastic wrap or a freezer-safe bag) and freeze before baking, once you’ve completed the folding steps. Let it thaw slowly in the fridge before using.
While I definitely recommend using real butter for the best flavor and texture, you can use vegan baking margarine or plant-based butter if needed. The result will be a little different but still delicious!
