Puff Pastry




About: 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 boot”, Italy’s southern tip, between the Adriatic and Ionian ...

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

Step 2: Step 2: Now the Butter

In the meantime, take the butter and roll it out with some flour into a rectangular shape. Put in the refrigerator for about 30 min

Step 3: Step 3: Take the Butter and the Dough and Fold It Up!

Take the dough out of the fridge, roll it out in a rectangular shape. On top of the dough place the butter. Fold one side. Then the other. Refrigerate for 20 mins

Step 4: Step 4: Fold It Again

Roll the dough out into a rectangular shape
Fold it into 4 as shown in picture below. Refrigerate for other 20 min then repeat. (till you have a total of 3 times)
Fold it into 4 as shown in picture below. Refrigerate for other 20 min then repeat.

For recipes on how to use the puff pastry, check my cooking blog: www.expatcucina.com
Here is a pic of my French Croissants




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    7 Discussions


    Question 4 months ago

    Hi, I would like to do this recipe again but I was wondering if I can leave it in the fridge overnight.


    1 year ago

    I made this puff pastry and it is perfect. I even recommended it to another person. The only thing I would change is the amount of butter in it. I think it is possible to make an equally tasty puff pastry without this excess fat.

    1 reply

    Reply 1 year ago

    Awesome, thanks for your message!
    However puff pastry is ALL about the butter :)


    8 years ago on Introduction

    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.

    1 reply

    8 years ago on Introduction

    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.