How to Make Puff Pastry Dough

If you usually grab the frozen puff pastry from the store to throw together quick snacks, I’ve got a game-changer for you: my 15-minute homemade puff pastry recipe. It’s super easy and incredibly versatile! First, I’ll walk you through making the dough from scratch, then I’ll share 9 fabulous ways to use it that your family will adore.

This Puff Pastry Dough Recipe is a Total Winner!

The holidays are here, and I know everyone’s expecting something homemade. Here’s your chance to wow them with fresh puff pastry made from scratch—and don’t worry, I’ve got 9 recipes ready to go so you can start baking right away.

I get it. When you hear “homemade puff pastry,” you might want to run for the hills. But hear me out! I’ve found an easy 15-minute method that’s so straightforward, you’ll want to memorize it. Seriously, I almost wanted to tattoo this recipe on my arm after my first bite.

What You’ll Need for This Puff Pastry

The very first time I whipped this up, it barely took 15 minutes—even when I was half asleep, wearing yoga pants. It’s that quick! And once I tasted it, I had to make it again so I could get the pictures just right to prove to you just how doable it really is.

I’m already dreaming of all the sweet and savory treats this buttery, flaky dough can become. You’re gonna love how simple these ingredients are!

• All-Purpose Flour. Just 1 cup (125 grams) of plain all-purpose flour does the trick here. If you have a kitchen scale, go ahead and weigh it for best results. If not, fluff up your flour, scoop it into your measuring cup, then level it off with a knife.
• Salt. Fine sea salt works best since we’re using unsalted butter—it helps balance the flavors perfectly.
• Butter. Here’s where quality counts. I use about 10 tablespoons (5 ounces) of cold, unsalted butter—European-style butter if you can find it, because it’s richer and less watery. Don’t worry if you have regular butter though, it’ll still turn out great.
• Water. You’ll only need about 1/3 cup of ice-cold water to bring the dough together. My trick? I fill a glass measuring cup with 3/4 to 1 cup water and a handful of ice cubes. After about 10 minutes, I remove the ice and measure out 1/3 cup of that chilled water.

Choosing Butter: What’s Best for Puff Pastry?

This is your moment to treat yourself and your pastry. Higher fat butter makes a world of difference in flakiness and flavor. Regular grocery store butter tends to have more water, which isn’t great for puff pastry. I swear by Kerrygold—I can get a three-pack at Costco for about $8, which is a steal for the quality.

Also, look for butter with a gorgeous golden-yellow color. If you’re lucky enough to access French or cultured butter, that’s perfect too!

Making Puff Pastry from Scratch: The Basics

This puff pastry recipe is as straightforward as it gets: flour, salt, butter… and yep, a bit of cold water, even if I tend to think of it as just the helper. Use a pastry cutter or a couple of knives to mix everything. It’s gonna look crumbly, and that’s just right—the butter should be the size of peas throughout.

Now comes the fun (and a little arm workout): pat the dough into a rough square. It’s okay if you still see bits of butter. Don’t add more water—trust me, the dough will come together as you roll.

Once your dough’s shaped, flour your rolling pin well and roll it out into a long rectangle. No need for perfection—just about 10 inches long.

Now fold it like a letter: bring the bottom third up to the middle, then fold the top third down over that. Turn the dough a quarter turn and do it all over again. Roll, fold, turn, repeating this at least five times. You’ll see that the dough gets smoother and easier to handle as you go. Pro tip from Clotilde: don’t dust on too much flour—it can toughen the dough, but I gotta admit, I was a little lazy here because I hate sticky dough sticking to everything.

After about six or seven turns, you’re all set! Wrap the dough snugly with plastic wrap and pop it in the fridge for at least an hour to let the gluten relax. I usually make it the night before and put it in the fridge overnight—it makes mornings extra special.

Picture this: Friday night is puff pastry prep night, and Saturday morning breakfasts become flaky, buttery celebrations. Yes, please!

Now, I love watching the Great British Baking Show where Paul Hollywood grills contestants on puff pastry. They either do the easy way or the ‘hard way,’ rolling and folding a slab of butter into the dough over and over, chilling it repeatedly. It’s a serious kitchen commitment—usually six or seven folds with chilling in between.

Honestly, that method isn’t tough; it just ties you to the kitchen for hours. But even the folks who take my quick shortcut method bake up seriously delicious pastries. The texture might not be quite the same loft and flake as the classic approach, but the buttery flavor is spot on.

Go ahead—try your favorite puff pastry recipe using this homemade dough and compare it to store-bought! Keep in mind, most frozen puff pastry isn’t all butter, so read those labels carefully if you want quality. There is one brand out there with all-butter dough, but it’s rare.

How to Keep and Store Your Puff Pastry

Storing homemade puff pastry is so simple! Just keep it chilled to keep the butter firm. In the fridge, wrap it tight in plastic wrap. For longer storage, freeze it flat between two sheets of parchment. Once frozen solid, move it to a freezer-safe bag. You can freeze it up to 6 months this way.

When you’re ready to use it, thaw it overnight in the fridge, then let it sit at room temperature until soft enough to roll out. No flat space in your freezer? That’s okay! Just fold it into thirds with parchment paper between each fold and freeze like that.

What to Cook with Puff Pastry – 9 Delicious Ideas

Alright, now that you’ve got homemade puff pastry down pat in just 15 minutes, let’s talk about what to do next. Wondering how you actually cook this puff pastry? The key is to use it just like any puff pastry sheet you’d buy in the store.

Here are nine yum-worthy recipes that use puff pastry so you can get baking right away!

Sweet Treats Made with Puff Pastry

Want to make something wonderfully sweet? Try this Apple Tarte Tatin using your puff pastry dough—it’s a showstopper!

Or whip up a batch of Apple Turnovers—handheld, flaky, and packed with cinnamon-spiced apples. Perfect for breakfast or an afternoon pick-me-up.

Feeling indulgent? Fry your puff pastry to make light, crispy Puff Pastry Donuts—a fun and unexpected treat that’s just begging for fresh berries on top.

Savory Recipes to Try with Puff Pastry

Craving something savory? How about a classic Ham and Cheese Puff Pastry pocket? It’s flaky, melty, and perfect for lunchboxes or quick dinners.

Or step up your dinner game with a rich and comforting Chicken Pot Pie for Two topped with this puff pastry. It’s the ultimate cozy meal, flaky crust included!

And for those times your store doesn’t carry phyllo dough (hello, me too!), try topping my Skillet Spanakopita with puff pastry—it’s an easy cheat that still delivers big flavor.

If you come up with your own fantastic puff pastry creation, please share it down below—I’d love to hear about your kitchen wins! Just remember, this dough is meant to be baked as part of another recipe. Eating it straight out of the oven by itself? That’s a little unusual—promise me you won’t do that!

Puff Pastry FAQs

Can you fry puff pastry?

You sure can! Frying puff pastry makes irresistible, crispy-on-the-outside, flaky-on-the-inside donuts that are a real treat.

Is phyllo dough and puff pastry the same?

Not at all! Phyllo dough has zero butter and relies on flour and a bit of oil. Puff pastry is loaded with butter, which makes it puff up and get beautifully flaky as it bakes—phyllo is just crispy and thin.

Are crescent rolls puff pastry?

They’re pretty close, but not quite the same. Crescent rolls use yeast for their rise while puff pastry is all about layers of butter and dough without any yeast.

What’s the secret to perfect puff pastry?

A couple of things: top-notch butter with a high fat content (like European style), baking at a hot temperature, and managing where the dough puffs up. Where you want it puffed, leave it alone; if you want it to stay flat for a filling, prick holes with a fork so the steam can escape.