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Easy Puff Pastry Recipe

Emilie Sepcich
Aug 19
3 min read

Updated: Aug 21

Puff pastry may seem intimidating, but fear no more, this recipe is as easy as it gets. The golden flaky layers, the buttery aroma, and the way it puffs up in the oven never fails to impress. While it might seem intimidating at first, making puff pastry from scratch is actually very approachable with a little patience and some simple ingredients.

This recipe is the classic method of puff pastry. It does take a bit of time since the dough needs to be rolled, folded, and chilled several times, but the result is worth every moment. The key is to keep your butter as cold as possible, which is what gives you those beautiful crisp layers.

How To Make Puff Pastry

Start by whisking together the flour and salt in a large bowl. Roll a frozen stick of butter in the flour to coat it, then use a cheese grater to grate the butter directly into the flour mixture. Repeat with the second stick of butter. Gently toss the grated butter with the flour so that it is evenly distributed.

Next, add the ice cold water a little at a time, mixing gently with a fork. The dough should begin to come together in a shaggy form but you do not want to knead it. Visible pieces of butter are good here because they will create the flakiness later on. Shape the dough into a rough rectangle, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for thirty minutes.

Once the dough has chilled, lightly flour your work surface and roll the dough into a rectangle about ten by fifteen inches. Fold the dough into thirds, like folding a letter. Rotate it ninety degrees so the seam is facing you, roll it out again, and fold it into thirds once more. Wrap it in plastic and return it to the refrigerator for another thirty minutes.

Repeat this process three more times, chilling the dough for thirty minutes between each fold. This folding and resting is what builds the delicate layers that puff in the oven. If at any point the butter begins to soften, simply place the dough back in the refrigerator before continuing.

After the final chill your puff pastry is ready to use. Roll it out, cut it to shape, and bake according to your desired recipe.

Tips for Success

Keep everything as cold as possible. Cold butter is the secret to flaky layers. Do not rush the chilling time. The resting stages allow the gluten to relax and the butter to firm back up. Use a sharp knife or cutter when shaping the dough so that the edges puff evenly in the oven.

Making puff pastry at home is a labor of love, but once you take that first bite of buttery flaky pastry you will be so glad you did.

Traditional Latin Mass Reading - August 19

Lesson

Lesson from the book of Ecclesiasticus

Sir 31:8-11

Happy the man found without fault, who turns not aside after gain, nor puts his trust in money nor in treasures! Who is he, that we may praise him? For he has done wonders in his life. He has been tested by gold and come off safe, and this remains his glory forever; he could have sinned but did not, could have done evil but would not, so that his possessions are secure in the Lord, and the assembly of the Saints shall recount his alms.

Gospel

Luke 12:35-40

At that time, Jesus said to His disciples, "Let your loins be girt about and your lamps burning, and you yourselves like men waiting for their master’s return from the wedding; so that when he comes and knocks, they may straight-way open to him. Blessed are those servants whom the master, on his return, shall find watching. Amen I say to you, he will gird himself, and will make them recline at table, and will come and serve them. And if he comes in the second watch, and if in the third, and finds them so, blessed are those servants! But of this be assured, that if the householder had known at what hour the thief was coming, he would certainly have watched, and not have let his house be broken into. You also must be ready, because at an hour that you do not expect, the Son of Man is coming."