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
Annette Cromwell says
Hello my friend just wondering what the oven temperature and the time frame on how long to cook it
maria mudgway says
Super easy to make and delicious to eat!!! I used it for a bacon n egg pie and it was the perfect amount. Thankyou!!
Heidi salinas says
How long is the pastry good in the freezer?
Laura says
I work on about 6 months
Taani Lasike says
Thanks for sharing such an easy and quick recipe to follow..... turned out perfectly the family loved the pie pastry !
Donna says
I have always bought the frozen packages of 2 sheets of puff pastry. How does this compare size and usage wise??
Laura says
Hi Donna, I find that this recipe gives me the equivalent of 2 square sheets of bought puff pastry!
debbie says
Sounds easy enough. A couple of questions though: Is the amount of butter 140gm as listed in the recipe, or 120gm as mentioned in the comments? And is the butter salted or unsalted?
Laura says
Hi Debbie, 140 grams as per the recipe card. That comment does confuse things, I have amended it. And I use salted butter
Cheryl says
Best recipe I've found for puff pastry. Will definitely give it a try. Doesn't seem intimidating at all. Is there a recipe book you may have put out that is for sale? Is this similar to phyllo dough? Thank you so much for the time and effort for creating this recipe.
Sciline says
Hi!Im from Philippines..I tried different techniques and procedure on how to make easy and quick pastry puff.. It looks simple but may dough after several turns and rolling it,it become rough.. 😞😞😞 I followed the measurement and instructions but I still didnt achieve the smoothnes of the dough..Help.please..thanks
Laura says
Hi Sciline. What is the temperature where you live? The pastry needs to be kept reasonably cool so if you are having problems, try chilling the pastry in the fridge between rolls and see if that helps. Laura
Nkuwa says
Thanks again for the recipe, easy to make and yummy.
Wendy says
What flour did you use in your recipe?
Laura says
Hi Wendy, plain flour in this recipe!
Katie says
Oh my goodness this recipe is easy and made the best bacon and egg pies! Thank you.
Laura says
I am so happy to hear that! Laura
Amy says
What's the conversion 120gr to butter lb or cup wise?
Laura says
Hi Amy, 120 grams of butter = 4.2 oz = 1/2 cup butter but the recipe calls for 140 grams of butter which would be 4.9oz
Mercy says
Hi Lauren,
Would I be able to use this recipe for homemade sausage rolls?
Laura says
You definitely can!
Anna says
A great easy recipe and excellent results!
Laura says
So happy to hear that Anna!
Ashley says
Does the recipe or tempreture change according to altitude.
Laura says
Hi Ashley. I don't think that altitude should have too much of an effect on this recipe...if anything you may just need to use a little more water if it is looking a little dry and maybe keep a close eye on the baking time once it's in the oven. Otherwise, as long as the butter and water are both icy cold you shouldn't have any problems. Good luck!
Kathleen Clarke says
Hi, could a food processor be used for this recipe?
Laura says
Yes definitely! I use mine all the time, just be careful not to over process the butter!
Kylie says
Looks awesome! I'm, going to give this a go!
Laura says
You should Kylie! It's such a versatile pastry too - I've made sweet & savoury things with it. SO easy!!!
Malinda @mybrownpaperpackages says
I honestly never thought to make my own, I always thought it would be too hard. Thanks for proving me wrong. Dropping by from #FFF
Laura says
I thought exactly the same Malinda! You should definitely give it a try 🙂
Pink Post it Note says
Well done and bravo! Maybe I will give this a crack now!
Laura says
Yes yes yes, do it!! 🙂
Cristina @ I Say Nomato says
This looks so easy - I'll have to try this one out. I'm always looking for a good pastry recipe!
Laura says
You should definitely give this one a go - I was really impressed with how little effort it took to make such good pastry!
Kirsty says
oooh! lemon curd. can't wait!!
Laura says
It's pretty exciting! I can't wait to share it! 🙂