Puff pastry from scratch

    1 hour 40 min

    If you've ever wanted to make puff pastry from scratch, this is the recipe. I have been using this recipe for over 20 years. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies.

    17 people made this

    Serves: 24 

    • 685g strong white bread flour
    • 2 1/2 teaspoons salt
    • 475ml water, or as needed
    • 450g unsalted butter, at room temperature

    Prep:1hr40min  ›  Ready in:1hr40min 

    1. Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
    2. Place the butter between two pieces of clingfilm and pound into a flat disc using a rolling pin or other heavy object. Place in the fridge until firm, about 20 minutes.
    3. On a lightly floured surface, roll out the dough into a large rectangle about 1.5cm thick. Place the disc of chilled butter in the centre and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1.5cm thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in clingfilm and refrigerate for at least 30 minutes.
    4. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 5mm to make pastries. Bake in a preheated oven of at least 200 C / Gas 6 to get the maximum puff from your pastry.

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    Reviews in English (56)


    This is a great recipe for puff pastry. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. Also, putting the dough in the freezer for 10-15mins. between turns made the process quicker and easier, esp. if you are cooking in the kitchen which adds for additional heat. Another tip is to put the rolling pin and cutting board in the freezer between turns. Finally I worked the dough on parchment paper so I could just wrap it in the paper and place it in the freezer. This cut the entire process down to about an hour with amazing results.  -  25 Dec 2008  (Review from Allrecipes US | Canada)


    Great recipe, but you must follow it exactly to get the desired result. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. If you decide that the recipe is too time consuming, try a butter-based pie crust recipe. Avoid the vast majority of frozen and refrigerated puff pastry because they are usually made with cheap hydrogenated fats instead of butter, and this makes a HUGE difference in taste and texture, which is what puff pastry is all about.  -  24 Nov 2008  (Review from Allrecipes US | Canada)


    This was the closest that I could find to my old recipe. Keeping the butter ice cold is extremely important. The butter melting while baking is what puffs it up. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. I also keep a frozen bag of peas that we use for an ice pack on the table between turns to keep it cold as well. Great recipe.  -  29 Oct 2008  (Review from Allrecipes US | Canada)