Homemade Puff Pastry
Flaky, buttery, and infinitely versatile—homemade puff pastry delivers a depth of flavor and crisp texture you simply can’t get from the freezer aisle. Whether you're layering it into tarts, pies, or turnovers, this classic French dough is easier to make than it seems—and incredibly satisfying. With a handful of pantry staples and some chill time, you'll unlock one of baking's most rewarding techniques.
Equipment
- Rolling Pin
- Bench scraper
- Pastry brush
- Parchment paper
- Cling film or zip-top bags
- Kitchen scale (recommended)
- Large clean counter or cool surface
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 tsp salt
- 1 cup (225g) unsalted cold butter (preferably European-style)
- ½ cup (120ml) ice-cold water
- Optional: 1 tsp lemon juice or vinegar (helps gluten control)
Instructions
- Make the détrempe (dough):In a large bowl, mix flour and salt. Add about 50g of the butter (cut into cubes) and rub it into the flour until sandy. Pour in the cold water gradually and stir until a shaggy dough forms. Shape into a rectangle, wrap, and chill for 30 minutes.
- Prepare the butter block:Place remaining butter (cold but pliable) between two sheets of parchment. Use a rolling pin to flatten into a 5x5" square. Chill if needed, but ensure it’s malleable—not rock hard.
- Enclose the butter:Roll out dough into a 10x10" square. Place butter diagonally in the center. Fold dough corners over the butter like an envelope. Pinch seams to seal. Chill 20 minutes.
- Laminate the dough:Roll the dough into a rectangle (~8x20"). Do your first fold: fold the top third down, then the bottom third up (like a letter). This is 1 fold. Rotate 90°, rest for 30 minutes in the fridge.
- Repeat the fold process for a total of 5–6 folds, chilling between each. Keep flouring lightly as needed.
- Final rest:Wrap and chill the completed dough for at least 1 hour before using.
- Use or store:Roll and shape as needed for your pastry. Freeze extra dough for up to 6 months.
Notes
- Butter matters: High-fat (82–85%) European-style butter gives best results.
- Don’t skip chilling: Cold butter = steam = flaky layers. Warm butter = soggy dough.
- Rough-puff shortcut: For faster prep, incorporate butter in chunks and skip the envelope step—still delicious, slightly less refined.
- Avoid overworking: Gentle handling is key. Overmixing can toughen the dough.
- Flavor twist: Add a pinch of sugar for sweet recipes or grated cheese/herbs for savory applications.