Easy Homemade Puff Pastry Recipe
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Leave those frozen sheets of puff pastry on the store shelf! This Homemade Puff Pastry is tender, flaky, and full of buttery flavor. Best of all? It comes together with just four simple ingredients and a few easy folds. There are no special tools and no complicated laminating process.
If you’re baking savory tarts, sweet turnovers, or breakfast pastries, this shortcut puff pastry delivers that light, crisp texture we all love. Once you try it, you may never go back to store-bought again!
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Homemade Puff Pastry
- How To Use Puff Pastry
- Puff Pastry FAQ
- Storage and Freezing Tips
- More Recipes To Try
Puff pastry is the kind of thing that makes it feel like a special occasion. All those light, flaky layers and that rich buttery flavor!
But it’s not the kind of thing you’d think to make yourself. I mean, it’s just an ingredient you buy from the freezer section at the grocery store. Right?
Wrong! What if I told you you could make homemade, all-butter puff pastry sheets from scratch in your kitchen? And it only takes four ingredients and comes together in about 15 minutes?
It’s true! This is the most delicious puff pastry you’ll ever taste, and the best part is it’s SO EASY to make. You’ll never buy store-bought puff pastry again! This will become one of your favorite recipes!
Most puff pastry recipes tell you to start by combining softened butter with a bit of flour, then form it into a square encased in dough. There are a lot of steps: chilling, measuring, rolling, and folding. It can get very specific and precise, and to be honest, that stresses me out. I like it when things are a bit simpler and more intuitive.
I have cut back the number of steps and the time needed to make this easy homemade puff pastry.
The first time I made it, I couldn’t believe how amazing it tasted, even though it was so easy to prepare. In other words, this is a shortcut recipe.
The result is almost identical to authentic puff pastry made the fancy French way, but the prep time has been cut down to about 15 or 20 minutes.
Here’s Why You’ll Love This Recipe
- No fancy equipment needed: Just a bowl, rolling pin, and a little counter space.
- Comes together in minutes: Only 15 minutes of active prep, plus chill time.
- Super buttery & flaky: Every bite melts in your mouth with rich, layered textures.
- Make ahead & freeze: Keeps beautifully in the fridge or freezer for whenever inspiration strikes.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- All-Purpose Flour: You’ll need 2 cups. When measuring, be careful not to pack the flour. To avoid this, spoon the flour into the measuring cup and use a knife to level off the top. Here’s more info on the best way to measure your ingredients: How to Measure Ingredients for Baking. A gluten-free flour blend that can sub 1:1 for regular flour should work just fine if you’d like to make gluten-free puff pastry.
- Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t contain any additives (table salt usually contains iodine, which can leave a bitter taste), so the flavor is pure, and it’s very inexpensive and easy to find.
- Unsalted Butter: Make sure that the butter is cold. This will create excellent lamination. Cold butter also helps to reduce the time and steps involved in a traditional recipe. Without cold butter, your pastry will not flake into all those beautiful layers. I like to use unsalted butter because it lets me control the amount of salt in the pastry. For vegan or dairy-free puff pastry, use a plant-based butter that can substitute for dairy butter 1:1.
- Cold Water: Use cold water so the butter doesn’t melt too quickly.
In Photos: How To Make Homemade Puff Pastry
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour and salt to evenly distribute.
Step 2: Add the Butter
Slice cold butter into 1/4-inch pieces and toss with the flour mixture to coat. Don’t overwork it! You want visible chunks.
Step 3: Bring It Together
Stir in the cold water until a shaggy dough forms.
Step 4: Shape and wrap
Shape into a ball, then flatten into a disk.
Wrap tightly and chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
Step 5: Roll & Fold
Unwrap the dough and place it on a lightly floured surface. Roll into a rough rectangle. Fold into thirds like a letter. Rotate 90 degrees, then repeat the roll-and-fold process. Do this 2 to 4 times in total for lots of flaky layers.
Step 6: Chill Again
Wrap the dough tightly and chill for at least two more hours, or overnight.
Helpful Tips and Tricks
- Keep everything cold: Cold butter = flakier layers. If the dough gets too soft, pop it back in the fridge.
- Don’t overwork the dough: You want to see chunks of butter — that’s where the puff comes from!
- Egg wash before baking: A quick brush with beaten egg and water gives the pastry a glossy, golden finish.
- Hot oven, cold dough: Always start with a fully chilled pastry and a preheated oven for the best rise.
How To Use Puff Pastry
Savory Recipes
- Cut the pastry into long strips, sprinkle with grated cheese, twist, and bake for cheese straws.
- Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket.
- Cover a small wheel of brie or camembert with pastry for a brie en croute, aka baked brie.
- Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza.
- Use to top a chicken pot pie.
Sweet Recipes
- Cut into squares, top with apple pie filling, and fold into apple turnovers.
- Bake puff pastry dough and sandwich it around whipped cream, pastry cream, and fruit for Napoleons.
- Sprinkle with cinnamon sugar and brown sugar, roll into a tight “C,” cut into slices, and bake the elephant ears, aka palmiers.
- Roll around a fruit/cheese filling to make a strudel of sorts.
- Sandwich around jam for homemade Pop-Tarts.
- Cut into rings and fry in hot oil for the most incredible donuts!
Puff Pastry FAQ
Anything from sweet treats like turnovers and tarts to savory recipes like hand pies or cheese straws.
Absolutely! Wrap it tightly and freeze for several weeks. Thaw in the fridge before using.
This makes roughly 24 ounces (685g) of dough, about the same as two standard store-bought sheets.
Nope! This recipe is designed to be made by hand, keeping it simple and accessible.
Yes, there are four different types of puff pastry: half, three-quarter, full, and inverted. The different types are based on the proportion of fat weight to flour weight. Full is equal parts fat and flour. Three-quarters denote three-quarters of the weight is fat, to one-quarter flour. Inverted puff pastry is when the dough is encased in the butter, rather than the butter encased in the dough, which is the traditional way.
Storage and Freezing Tips
- Make the puff pastry at least a day before serving it.
- Puff pastry kept in the refrigerator will keep for several days.
- Keep it in the fridge tightly wrapped in plastic wrap.
- To freeze it, wrap it tightly in plastic wrap and place it in a sealed freezer bag.
- It will keep in the freezer for up to one month.
- When ready to use the frozen pastry, transfer it from the freezer to the refrigerator to thaw overnight. Keep it folded together and wrapped in plastic wrap while thawing.
More Recipes To Try
- Baked Brie in Puff Pastry
- Apple Galette
- Caramel Apple Cream Puffs
- Cream Puff Cake
- Challah Bread
- Baklava
Easy Homemade Puff Pastry
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon salt
- 1 1/4 cups (283.75 g) unsalted butter, (2 1/2 sticks), cold
- 1/2 cup (118.29 ml) cold water
Instructions
- Place the flour and salt in a large bowl and whisk to combine.
- Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
- Stir in the cold water until a thick dough forms.
- Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
- Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
- Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
- Fold the dough in thirds, like a letter.
- Turn 90 degrees, roll and fold again.
- Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*
Notes
- Brush the pastry with an egg beaten with a couple of teaspoons of water before baking for a beautiful sheen.
- When you’re ready to bake the pastry, make sure it is COLDÂ and the oven is HOT.Â
- Bake times will vary based on exactly what you are making, so follow your recipe!
- The dough can also be frozen. It will keep for several weeks in the freezer, tightly wrapped. Thaw in the refrigerator.
- This recipe makes approximately 24 ounces, or 685 grams, of dough.
Can I use my mixer or by hand is best?Â
Hey Heidi! I like to do this by hand so the butter slices stay large and flat. It could work with a mixer, but I’d be afraid that might break up those flat sheets of butter more than you’d want.
Wonderful recipe, much easier than trying to layer butter in the middle, and OMG this is good pastry, flakey, buttery yum! Fold it in thirds and roll out three times, (you can tell when it’s too warm as it gets harder to manage) put it in the fridge and repeat three times…and you end up with over a hundred layers! This recipe was fun to make and delish. Glad I finally figured out pastry dough. Thank you Allie!
My pleasure Scott! I’m so happy it worked well for you!
When making puff pastry, do you recommend a high fat butter like Irish  Kerrygold or a common butter like Land O Lakes?
Hey Teresa thanks for the great question! When I’m developing recipes I always use the cheapest ingredients I can get. That way I know they are going to taste great even if the ingredients aren’t necessarily the best quality. So if you choose to upgrade then I think it would only make it better. Good luck and I hope this info is useful!
This recipe is so easy and extremely delicious. Thank you!
Hi! I’m planning on making a baked Brie and your recipe was the second one I found. The first was a traditional puff pastry. I’m excited to try yours to see if it really will come out the same as a traditional one! QUESTION: Is the full recipe equivalent to a sheet of store bought pastry? Asking because of the baked Brie I’m making tomorrow. Thank you!
Hi Vicky, Yes it is! Just make sure you roll it out prior to using.
It never occurred to me to make puff pastry from scratch. This is a fabulous recipe! The instructions are thorough and the photos are very helpful. It came out flaky and crispy. I only had salted butter and it was just fine. I’m going to make it again for Christmas and use it for a mushroom Wellington recipe. Thanks!
We’re so happy that you loved this recipe!
Yay! Thank you so much for the positive feedback and the 5-star review! Your mushroom Wellington sounds delicious, hope you enjoy!
I so wanted to read about your recipe but the number of ads and pinups make your web page unreadable. So I’ll go elsewhere.Â
Hi Ken, Thank you for the feedback. Baking A Moment provides free recipes for readers and ads are how we’re able to keep them free (and pay the bills). Just like any other food blogger and website out there, ads are how we get paid.
Oh I get that ads are how you get paid but there must be a balance. When the ads are so overwhelming, popping up causing what you are trying to read to leave the screen, it becomes more bother than the content is worth. Maybe reconsider the types of ads you gave. Pop ups and ads that replace others of a different size  I’m sure I’m not alone in this complaint but I may be the first that was so bothered to say something about it.Â
As the founder and owner of the site, I want you to know that your complaint has been heard and considered. I would very much like to cut back on the ad density but I am currently with a new ad company and for the first 6 months I have to allow them some freedom with the way they fill. So it’s temporary, at least for Baking a Moment. I’m telling you this because it’s a common complaint that so many of my colleagues hear regularly. Christina has kindly taken the time to explain for me, and I appreciate that you understand her explanation. But I would like for you and anyone else that may be reading this to also understand that 9 times out of 10, it’s not entirely up to the website owner to decide how many ads are displaying on any given page. It’s a very complicated combination of factors that may be decided upon by a number of different people and companies. Advertisers, fill rate, ad companies, and even the cookies stored in your browser can all factor in to how many ads you are served as well as what products or services they are wanting you to see. I hope that maybe understanding this helps with your frustration.
I just read the whole post without a single ad popping up.  The problem ain’t the blog.  It’s your choice of web browser. Â
I was so happy with Allie’s croissant recipe that I decided to try  her puff pastry recipe. It came out wonderfully! I turned the puff pastry into strawberry danish and everyone liked them.Â
That’s wonderful Cathy! Strawberry Danish sounds fantastic! Thanks so much for the 5-star review!
Why was my pastry from scratch. With butter. So wet. Unable to handle it to wet. I followed all instructions.Â
Well, the recipe post has over 340 comments and most of them are positive. 110 other readers have left their ratings which average out to 4.74 out of 5 stars. So I don’t think it’s a problem with the recipe! I can only think of one other reason why you could have had trouble, and that would have to do with the way the ingredients were measured. You want to follow this guide: https://bakingamoment.com/how-to-measure-ingredients-for-baking/. I hope this is helpful and that you have better luck the next time around!
Allen, make sure your all ingredients are cold. specially the butter. Â Same with the water. Â
I also got into the habit of using a scale to weight the ingredients. This will ensure you always have consistent results. Â
After you have the dough ball it’s also important to put it in the refrigerator for a while before you roll it. Â You don’t want the butter pieces melting and the dough becoming sticky (too warm). This will also help facilitate the rolling.Â
This recipe is excellent. I’ve done it several times and it’s spot on.
Okay so I jumped to recipe, got what I needed and now where is the temp and mins to cook it by itself 9r is it 350 til golden brown OR is it made with other ingredients so use that time
Yeah, all that info is in the post! You would have missed it if you jumped to recipe but it’s there if you just scroll back up!
I made this puff pastry recipe AGAIN yesterday. Since I first found this recipe a couple years ago I think I’ve made it about 25 times. It always comes out great. This is not a recipe to skim over  or trust your instincts. When you see the big hunks of butter in the dough, you think this can’t be right! But it is. Pay to what Allie says about cold stiff dough and hot oven. in fact just pay attention to everything she says in directions. You won’t be disappointed.
Hi you don’t say how to cut  or shape when baking the puff pastryÂ
Well that would depend upon what you’re looking to make with it. I’m happy to help you out with more details if you’d like to provide me with some idea of what you’d like to do?
After rolling and chilling , do I have to repeat the process again? Or is it only one time?Â
You want to roll and fold 2 to 4 times total (see step 9 of the recipe instructions). After that you chill it and it’s ready to use. Good luck!
Haven’t made it yet, all I have is salted butter
Can I cut down on added salt…?
You can but you’ll have to taste to know how much. Different butter brands can have different amounts of salt. Good luck!
The recipe is super relaxing and easy to follow. The end product is so delicious I like to fill it with apple or chocolate.
Sounds so lovely! Thanks so much for the positive feedback!
Not sure whether was addressed – can I use salted butter? If so, how much should I reduce the amount of salt?
I prefer to use unsalted because different brands of butter can have varying amounts of salt. But if you feel comfortable, you can use it and taste as you go to see how much salt you should then add, if any. Good luck!