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    Home » In the kitchen » 15 minute Homemade Puff Pastry

    15 minute Homemade Puff Pastry

    Published: Aug 24, 2015 · Modified: Jul 7, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    A simple tutorial showing you how to make puff pastry at home! This "rough puff pastry" is ready in 15 minutes and is the most delicious, buttery flaky homemade puff pastry you've ever tried!

    Don't run away...pastry is not scary, I promise!! And once you can make puff (or flaky) pastry your dessert options are endless!!

    This homemade puff pastry is more of a "rough puff" as inspired by Clotilde. As in, same idea, less fussing around. My kinda pastry!

    But don't think that because we're not mucking around with chilling between folding and rolling we are sacrificing any of the magic that is puff pastry. This pastry is just as good, if not better than any other puff pastry I've had. And in 15 minutes! Seriously.

    The only important thing you need to know is that the ingredients need to be cold. Butter straight from the fridge, and icy cold water. This help keep the butter in pieces, rather than melting during the pastry making process which is what gives you that flaky pastry when it bakes.

    Add flour, salt & cold butter to a bowl and using a pastry blender (or 2 knives) cut it together until the butter is no bigger than peas.

    Homemade Puff Pastry (1)
    Homemade Puff Pastry (2)

    Make a hole in the centre and pour in the ice cold water. Tip: to make sure the water is icy cold, measure ⅓ cup of water into a 1 cup measure. Top it up with ice cubes, stir it around, pour out ⅓ cup of icy cold water and use that.

    Mix it together and shape it into a rough square. On a well floured surface, roll the dough out into a rectangle about 25-30cm long.

    Homemade Puff Pastry (3)
    Homemade Puff Pastry (4)

    Fold up the bottom third

    Homemade Puff Pastry (5)

    Then fold over the top third, like a letter!

    Homemade Puff Pastry (6)

    Make a quarter turn

    Homemade Puff Pastry (7)

    And roll it out again! Repeat this process 6 or 7 times - the pastry will become smoother each time. This process is creating layers within the pastry that will give you the flaky texture that you want.

    Homemade Puff Pastry (8)

    And the end result? Pastry that is smooth and buttery and ready for you to make anything you dream up, sweet or savoury!

    Homemade Puff Pastry (9)

    And nothing beats the feeling of accomplishment from making pastry from scratch!

    Homemade Puff Pastry (10)

    Keep tuned for a recipe using this pastry later this week...what a tease!! But spoiler alert - it involves blueberries & lemon curd...yuuuuum!!

    [mc4wp_form]

    Recipe adapted slightly from Clotilde

    15 minute Homemade Puff Pastry

    A simple tutorial showing you how to make puff pastry at home! This "rough puff pastry" is ready in 15 minutes and is the most delicious, buttery flaky homemade puff pastry you've ever tried!
    4.88 from 33 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 1 sheet of pastry
    Author: Laura

    Ingredients

    • 1 cup (140 grams) flour
    • 140 grams cold butter
    • ⅛ teaspoon salt
    • ⅓ cup ice cold water * see note 1

    Instructions

    • In a medium bowl, add the flour and salt. Mix together.
    • Cut the butter into cubes and add it to the flour. Using a pastry blender or two knives, cut the butter into the dough until the butter is in pieces the size of peas. The dough will be quite crumbly.
    • Make a hole in the center of the dough and pour in all of the water. Stir to combine the dough.
    • Add the dough to a floured surface and pat it into a rough square. You will still be able to see pieces of butter and the dough may seem quite dry but it will come together with each roll.
    • Flour the rolling pin, and roll the dough out into a rectangle about 25-30cm long.
    • Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, roll out again, and repeat the folding pattern. Use flour as needed to stop the dough from sticking.
    • Roll out, fold, and turn the dough at least 6 or 7 times.
    • When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. At this point you may freeze the dough.
    • Roll out with flour when you are ready to use the pastry.

    Notes

    1. To make sure the water is icy cold, measure ⅓ cup of water into a 1 cup measure. Top it up with ice cubes, stir it around and pour out ⅓ cup of now icy cold water
    Nutrition Facts
    15 minute Homemade Puff Pastry
    Amount per Serving
    Calories
    1864
    % Daily Value*
    Fat
     
    115
    g
    177
    %
    Saturated Fat
     
    72
    g
    450
    %
    Cholesterol
     
    301
    mg
    100
    %
    Sodium
     
    1299
    mg
    56
    %
    Potassium
     
    253
    mg
    7
    %
    Carbohydrates
     
    180
    g
    60
    %
    Fiber
     
    6
    g
    25
    %
    Protein
     
    25
    g
    50
    %
    Vitamin A
     
    3500
    IU
    70
    %
    Calcium
     
    69
    mg
    7
    %
    Iron
     
    11
    mg
    61
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
    « Mocha Java Granola
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    Reader Interactions

    Comments

    1. Caroline says

      November 07, 2024 at 8:04 am

      5 stars
      Great recipe thank you - now that I’ve remembered it’s 15 min plus chill time. I was even cleaned up in the 15 mins too! Used food processor to cut the butter into flour.

      Reply
    2. Billy says

      September 16, 2024 at 8:21 pm

      5 stars
      It yummy I'm learning to make many pastries and become a pastry chef

      Reply
    3. Georgina says

      August 07, 2024 at 4:03 pm

      5 stars
      This is the easiest and absolutely the best pastry recipe I've ever tried. It's always my go-to and always turns out perfect

      Reply
    4. Ren says

      May 20, 2024 at 3:53 pm

      Hi, I'd love to give this a try. Since the Edmonds sweet puff was discontinued I've been too scared to try pastry from scratch.
      How would you make this into sweet puff pastry?
      Thanks 🙂

      Reply
      • Laura says

        May 23, 2024 at 8:34 pm

        I would just add a tablespoon of white sugar when adding the flour!

        Reply
    5. Emma says

      February 16, 2024 at 8:44 am

      5 stars
      First time making a pastry and this worked so well the the Apple Strudel I made! Think I'll be making my own pastries more after learning how easy it is

      Reply
    6. Steph says

      November 29, 2023 at 8:11 pm

      5 stars
      With the demise of Edmonds pastry few months or so ago, I tried this recipe today. It was fantastic! Really easy. Took me longer to clean the food processor than actually make the pastry. Great texture (silky smooth and light), flaky layers after baking and a wonderful taste. I'm a convert. Thanks for the recipe.

      Reply
    7. meg says

      March 22, 2023 at 1:01 pm

      How many square 'supermarket sized' pastry sheets would this be? Just wondering how much it makes.

      Reply
      • Laura says

        September 03, 2023 at 2:46 pm

        I would say between 1 and 2!

        Reply
    8. TW says

      March 15, 2023 at 12:00 pm

      5 stars
      I made puff pasty for the first time using this recipe. I must say it was simple and easy. I love this recipe and will use this recipe from now on instead of buying it. Excellent!

      Reply
    9. Bunny says

      January 29, 2023 at 8:25 am

      1 star
      I tried to make this recipe but it didn't work out well. 140g of butter in 1 cup of flour made a creamy paste not crumble like the picture. It must depend what type of butter you are using. I was using spreadable butter not block butter. To rescue it I added nearly an extra cup of flour to get a crumble consistency, although it was still very yellow and butter heavy. The end result was very thin for a 24cm pie dish. I think in future I will use 100g butter and 2 cups flour, with Vodka instead of water to soften it and keep it strong for the filling.

      Reply
      • Laura says

        September 03, 2023 at 2:40 pm

        Hi Bunny, yes you definitely need to use a block of butter, cold straight from the fridge for the recipe to work out with the quantities listed. I'm pleased you found a workaround!

        Reply
        • Donna Letham says

          July 17, 2024 at 4:49 pm

          5 stars
          I have just made this pastry. It is such an easy recipe. I did as instructed and it turned out well. Left over chicken casserole will make chicken pies, and I will make bacon and egg pie as well.

    10. Jenny says

      December 13, 2022 at 6:40 am

      5 stars
      I've made puff pastry before but nothing as quick and easy as this. And the result was a perfect vegetable pie. I will always use this recipe in future. Thank you Laura!

      Reply
    11. Amy McLarty says

      December 12, 2022 at 7:13 pm

      have you ever just made in a food processor? seems like it would be faster so less chance of losing the “chill”

      Reply
      • Laura says

        September 03, 2023 at 2:26 pm

        I do make it in the food processor most of the time now and yes, it's super easy!

        Reply
    12. Amy says

      September 11, 2022 at 10:28 am

      5 stars
      I made this but used gluten free flour, with my fingers firmly crossed, and it turned out great. Had a cheeky little bacon and egg pie in the pie maker for Sunday brunch 🙂

      Reply
    13. Sandra says

      August 26, 2022 at 9:51 am

      I’m new to making my own pastry, I like this recipe but do you use plain flour or self raising flour please? This maybe a silly question but I don’t have a clue.

      Reply
      • Laura says

        September 16, 2022 at 9:35 pm

        Hi Sandra, plain flour in pastry! 🙂

        Reply
    14. lennie williams says

      August 07, 2022 at 11:43 am

      hi Laura ,
      how thick should this pastry be to make meat pies?

      Reply
      • Laura says

        September 08, 2023 at 11:49 am

        I work on making it about 2-3mm thick

        Reply
    15. Beverly says

      July 15, 2022 at 1:02 pm

      5 stars
      Made this today for sausage rolls. Turned out perfectly and so delicious. Worth the time and effort!

      Reply
    16. Andrea says

      March 05, 2022 at 3:50 pm

      5 stars
      Quick easy and absolutely delicious! I really enjoyed making this pastry the texture is amazing. I will making this again very soon. My family loved it 😍 a perfect pastry for our chicken, mushroom and bacon pie 🥓🍄🐔👌

      Reply
    17. Tanya says

      February 22, 2022 at 10:05 pm

      5 stars
      This was so simple to make that I don't think I'll ever buy frozen puff pastry again. I used this as the crust for a chicken pot pie and it looked beautiful and tasted wonderful. Doing this little bit makes me wonder if, with enough practice, I could try homemade croissants as well!

      Reply
      • Melissa says

        January 31, 2023 at 11:54 am

        Would love the recipe for your chicken pot pie filling. Sounds delicious 😋

        Reply
    18. Jilly Pendleton says

      February 06, 2022 at 3:50 pm

      5 stars
      Best flaky pastry I have ever made. Keep it cold must be the answer

      Reply
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