Homemade Puff Pastry

Introduction: Homemade Puff Pastry

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to make puff pastry from scratch. This homemade puff pastry recipe is so easy to make and only requires 4 ingredients. I will point out this is a classic French style puff pastry and not the easier rough puff pastry. I find you get better layers with this method, although it takes longer, it is well worth it. Have leftovers? That is okay, you can easily freeze your puff pastry for later use. It is so simple to make, if I can do it, you can do it. Let's get baking!

Don't forget to follow me and check out my other Instructables.

Follow the easy steps below or watch the in-depth video tutorial or do both. :)

Step 1: Ingredients and Tools

You may print the recipe here if you like.

Ingredients:

  • 2 1/4 cups of all-purpose flour/plain flour, plus more for dusting. (270g)
  • 1/2 tsp. of salt (2g)
  • 2/3 to 3/4 cups of cold water (158 to 177ml)
  • 1 cup of butter (226g)

Tools:

  • Rolling pin
  • Dough cutter/scraper (optional)
  • Ruler (optional)
  • Spoon
  • Plastic wrap
  • Bowl

Step 2: Make the Dough

Begin by making the dough. This is called a lean dough because it only has flour, water, and salt in it. Add the flour and salt to a large bowl and whisk them together. Then add in the water about a third of it at a time mixing it with a sturdy spoon. Switch to clean hands and keep adding water until you are left with a dough that is just slightly tacky. Dust the top and bottom with flour and knead the dough for 30 seconds or so.

Step 3: Chill the Dough

Now roll out the dough into a square that is roughly 8 inches by 8 inches. Then cover it completely with plastic wrap or place it in a large ziplock bag. Chill the dough in the fridge for 30 minutes.

Step 4: Butter Slab

Now we need to make the butter slab. Take the butter, I left the butter out about 20 minutes before starting the dough, and place the butter on a floured work surface. Cut the butter into cubes and then mash, roll, etc. the butter together, until you can form a square that is roughly 5x5 inches. Use flour as needed to keep it from sticking. It is okay if the flour gets mixed in with the butter. Wrap your square butter slab in plastic wrap and chill it along with the dough for 30 minutes.

Step 5: Dough and Butter Pouch

Once the dough and butter have cooled, roll out the corners of the dough a little bit. This will create little flaps of dough. Place the butter in the center angled so it looks like a diamond when looking at it. Then fold up the flaps of dough over the butter to envelop it. I have found you don't have to be super precise with this, it is okay if some flaps are overlapping others. Pinch the seems of the dough as well.

Step 6: It's All About the Folds

Now, roll the dough out into a large rectangle roughly 18 inches long by about 10 or so inches wide. Fold the dough into thirds. Turn it over so the seam is down, and roll it out again and repeat with folding the dough. This gave us two folds. At this point, the dough and butter will be too warm so we need to chill it. Wrap it up again in plastic wrap and chill for 30 minutes.

Next, repeat that process two more times which will give you a total of 6 folds. This is called laminating the dough. We are creating all of those amazing layers of butter and dough, which are what cause the dough to puff up and get flaky when it bakes.

Step 7: Can You Freeze This Puff Pastry Dough?

Yes! You can freeze the dough. In this demonstration, I cut the dough in half, then folded it with pieces of parchment paper in between. Next, wrap it again with plastic wrap tightly and place in a freezer bag and then place it in the freezer. It will last for several months.

To use it, remove it from the freezer, allow it to thaw at room temp for about 40 minutes until it is pliable and easy to work with again.

Step 8: Baking the Puff Pastry Dough

Notice those layers in the dough, with the first image. Now for a simple cinnamon tart recipe. Cut the dough into triangles, and place them on a sheet pan lined with parchment paper or a silicone mat. Brush them with butter and then sprinkle on some cinnamon and sugar. Bake them in a preheated oven at 375 F/190 C for 22 to 26 minutes until they puff up and are golden brown. You will be amazed at how much they puff up, and how crispy, flaky, and buttery they are. Enjoy!

You can use this recipe for any that calls for puff pastry. :)

3 People Made This Project!

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19 Comments

0
Penolopy Bulnick
Penolopy Bulnick

1 year ago

Really nice job! I wish I had the patience for this :) Is this the same as croissant dough? or different?

0
In The Kitchen With Matt
In The Kitchen With Matt

Reply 1 year ago

Thank you!! Croissant dough is made with a yeast-based dough. :) But the process is very similar. :) Except of course the croissant dough has to be kneaded and it needs to rise, etc.

0
Penolopy Bulnick
Penolopy Bulnick

Reply 1 year ago

Ah, gotcha. I'm kind of afraid of yeast so I think puff pastry is the way for me to go :)

0
Rae1929
Rae1929

Answer 1 year ago

1 cup. See answers above.

0
Kate Russell
Kate Russell

Question 1 year ago on Step 4

This looks totally do-able! Just one thing: in the ingredients section, you call for one cup of butter. In the instructions, you say two cups of butter. Which is it? Thanks!

0
In The Kitchen With Matt
In The Kitchen With Matt

Answer 1 year ago

Thanks, Kate! Good catch, that was a typo, it is only one up of butter. :)

0
Kate Russell
Kate Russell

Reply 1 year ago

Thanks, Matt! I look forward to trying my hand at making my own puff pastry.

0
hilarysalyer
hilarysalyer

Answer 1 year ago

I think maybe in the instructions he meant to say two sticks, since two sticks = one cup?

0
GTO3x2
GTO3x2

1 year ago

It's always good to hear basics.

0
bryankeythsokol
bryankeythsokol

1 year ago

Thanks for asking about that, Kate. I saw that, too. Probably going to do this today. Always wanted to make puff pastry. Just so happens I was inspired by the Instructable!

0
Cat00x
Cat00x

1 year ago

I wonder if it's possible to use one of the gluten free all-purpose flours on the market for this recipe. What do you think?

0
In The Kitchen With Matt
In The Kitchen With Matt

Reply 1 year ago

While I think you could just gluten-free flour, I don't think it would wind up puffing up like it does with all-purpose flour. But I can't say for certain, because I haven't tried it.

0
Cat00x
Cat00x

Reply 1 year ago

Thanks for your reply, Matt. I was thinking the same thing. I am not much of a baker but I do miss croissants!!! Maybe a gluten-free cook will weigh in here. There are so many different GF flours out there.