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.
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.
Fold up the bottom third
Then fold over the top third, like a letter!
Make a quarter turn
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.
And the end result? Pastry that is smooth and buttery and ready for you to make anything you dream up, sweet or savoury!
And nothing beats the feeling of accomplishment from making pastry from scratch!
Keep tuned for a recipe using this pastry later this week...what a tease!! But spoiler alert - it involves blueberries & lemon curd...yuuuuum!!
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Recipe adapted slightly from Clotilde
15 minute Homemade Puff Pastry
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
Tania Short says
Loved this. It was light, airy and delicious. I used it with a French onion tart with thyme and chèvre cheese. Thank you
Melanie says
Just wondering what temperature this pastry should be cooked at. Also, should it be blind baked first for a meat pie?
Thanks
K says
Made this yesterday and found the ratio of butter a smidgin too high - next time will reduce it by 10g. Also found that the water wasn't quite enough even though it was 'ice cold', added very small amount/s of fridge cold water until the mix came together.
It's tasty and flaky, looked fab when it came out of the oven but for my personal palate, a little greasy. So again, I will reduce the butter next run. It also was my first time and my food processor broke down in the middle of the process, so for sure not perfect but good enough to put Laura's Mince and Cheese pie mix into.
Chris Aitken says
Awesome recipe. Easy to do in the blender.
Lisa says
This is by far the best pastry recipe ever. Im not very good with baking or pastries and my husband and family were a little hesitant to try my chicken pie to say the least lol. They loved the pie! 😁 And complimented my pastry big time.
Thankyou Laura, your a wifesaver 😆
Donna Cox says
Done. In the fridge now. I managed to buy a great condition 2nd hand Zip deep dish pie maker (2 pies). Bacon is thawing, fresh farm eggs, parsley from the garden and sprinkle of cheese....looking forward to trying your pastry in bacon and egg pies Laura. Thank you!
Marna says
This is the simplest recipe used in the food processor and it turns out perfect every time 5 stars would recommend 🙂