Homemade Puff Pastry

Annalise, Completely Delicious

Making your own puff pastry seems really intimidating if you haven’t tried it, especially when store-bought puff pastry is so accessible. However, making it yourself is not nearly as hard as you think and the payoff is well worth the effort. The layers of flaky, buttery pastry make a great starting point for dozens of different treats both sweet and savory. We'll be featuring several recipes over the next few weeks using this puff pastry as a starting point - so feel free to make a batch or two ahead of time and keep in the freezer! Or try it right away with our recipe for Salted Caramel Apple Tartlets. [gallery columns="7" ids="5928,5929,5930,5931,5932,5933,5934"]      
2 hr 30 min Prep Time
0 min Cook Time
  • Prep Time: 2 hr 30 min
  • Cook Time: 0 min
  • Servings: 2 Sheets Puff Pastry

Servings: 2 Sheets Puff Pastry


  • 3 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 1/4 cup cold water
  • 1 pound (4 sticks) cold unsalted butter


Step 1

In food processor, pulse together flour, salt and water just until dough forms and comes together into a ball. You can also use a pastry blender or two forks if you do not have a food processor. Be careful not to overmix.

Step 2

Place sticks of butter side by side in between 2 pieces of plastic wrap. Use a rolling pin to beat and roll butter so it smashes together, then continue to roll it out until it is about 1 inch thick and 8 inches square.

Step 3

On well-floured surface, roll out dough into 10-inch square. Place square of butter on top of dough, rotated 45 degrees so that it is lined up like a diamond inside the square of dough. Fold corners of dough up and over butter so that butter is covered completely.

Step 4

Roll dough out into 24-inch-long rectangle, making sure the butter is rolling out evenly inside of dough. Fold dough into thirds, like folding a business letter, brushing off excess flour with pastry brush as you go. Then rotate dough so that the closed fold is on your left like the spine of a book.

Step 5

Roll dough into 24-inch-long rectangle a second time and fold it same as above, rotating before folding. Chill dough for 30 minutes. Repeat this step 2 more times. Chill dough for at least 1 hour before using in recipe.

Step 6

To store puff pastry, keep it in the fridge for up to three days or double-wrapped in the freezer for up to a few months. Thaw in the fridge overnight before using