Puff Pastry Recipe– Buttery and flaky homemade puff pastry dough recipe. The trick to making a delicious flaky puff pastry is repeatedly rolling out and folding the dough. Use this puff pastry for pizzas, turnovers, danish pastries, donuts, pot pies and more!
This recipe makes an 12″ x 12″ pastry dough.
Ingredients that go into making homemade puff pastry from scratch:
- all-purpose flour
- salt
- ice water
- butter, cold
- sugar
Tools you need for this recipe:
How to make puff pastry from scratch:
In a bowl, mix flour, salt and sugar.
Add cold cut butter to the flour mixture. Using a pastry blender or your fingers, mix until you have a nice pea size crumbly mixture. Add ice cold water and mix until just combined.
Transfer dough to a lightly floured surface. With a lightly floured rolling pin, roll dough out into a 8″ x 12″ rectangle. Fold into threes, like a business letter, then roll into an 8″ x 12″ rectangle again. Repeat this step six times. When finished, wrap tightly in plastic wrap and transfer to the fridge for at least one hour.
Now you are ready to use the dough in any recipe you’d like that calls for puff pastry! Enjoy.
Here is a photo of my Blueberry Cheese Danish using this puff pastry recipe! Click here for the recipe.
What can I make with homemade puff pastry?
- Pot pies: Beef pot pie, chicken pot pie
- Danishes: cheese danish, berry danish
- Turnovers: chocolate, apple, berry, peach
- Hand Pies: Savory or sweet
- Pizza’s – You can make any kind of pizza using this recipe!
- Croissants: Chocolate, plain
- Donuts – Fried or baked donuts
What temperature and times to bake puff pastry?
As a general rule, you can bake your puff pastry at 400 degrees for about 20 minutes. However, if you are using a recipe that calls for puff pastry, follow that recipe accordingly for time and temperature.
Puff Pastry Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup ice water
- 3/4 cup butter cold
- 1 1/2 tsp sugar
Instructions
- In a bowl, mix flour, salt and sugar.
- Add cold cut butter to the flour mixture. Using a pastry blender or your fingers, mix until you have a nice pea size crumbly mixture. Add ice cold water and mix until just combined.
- Transfer dough to a lightly floured surface. With a lightly floured rolling pin, roll dough out into a 8" x 12" rectangle. Fold into threes, like a business letter, then roll into an 8" x 12" rectangle again. Repeat this step six times. When finished, wrap tightly in plastic wrap and transfer to the fridge for at least one hour.
- Now you are ready to use the dough in any recipe you’d like that calls for puff pastry! Enjoy.
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