Puff pastry is a light, flaky, unleavened pastry containing several layers of fat. It is used for preparing sweet and salty recipes. I personally like it a lot. It can conveniently be bought at any grocery store, however the homemade one has a totally different flavor. So, even if it is a real time consuming recipe, it is totally worth making it!


* 1 1/2 cups flour
* 1 cup butter
* 1 pinch of salt
* 1/2 cup water

Step 1: Step 1: first the dough

On a surface place flour and salt. Slowly pour in water
Mix till you get a smooth dough. Put in the refrigerator for 1 or 2 hours
I've made "pâte feuilleté" several times. If you want it to be lighter, cryspier and more "fluffy", you can wait an hour in between times you do work with the dough, to make sure you do not stress it too much (or the butter might split out off the dough). Also, in the 3 step, when you want to include butter in the dough, we would make sure it would be equal everywhere so the dough would raise equally once in the oven. And its real, homemade pastry is so good compared to industrial processing (lol). Btw, nice instructables.
Ok, thanks for the advice! I'll keep that in mind next time I'll make it.
I'm currently going through culinary school and this is giving me flash backs to my pastry class...which I'm still not done with, but that's another story. The only thing that I can say we did different was to try and make the dough and butter into more uniform rectangles with the dough being twice the length of the butter. This makes it a bit more even as Rintintin said it will make sure that the layers stay even. Just don't let it get to warm so that the butter melts. Beyond that it's just really time consuming even with a sheeter.

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Bio: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the ... More »
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