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DIY Puff Pastry -

DIY Puff Pastry

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  • Author: Megan Keno
  • Prep Time: 10 minutes
  • Chill Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 3 12x5 inch rectangles 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This recipe is made with a handful of simple ingredients.  The end result is a delicate pastry with flaky layers that can be used in a variety of recipes!


Units Scale
  • 1/3 cup Cold Water
  • Dash of Salt
  • 3/4 cup cubed and chilled Butter
  • 3/4 cup Flour
  • 1/2 tsp Lemon


  1. Stir salt into water, set aside. Cut butter into flour using either a pastry cutter, or a food processor, until the butter and flour forms pea size crumbles.
  2. Add in 2 Tablespoons of water and stir in (if mixing with a spoon), or pulse in (with a food processor). If a soft ball has not formed, add in a 3rd Tablespoon and mix or pulse in until a soft ball just starts to form. Do not over mix.
  3. Roll out the dough onto a floured surface. Fold the dough over onto itself in thirds. Let it rest in the fridge for about 20 minutes.
  4. Place back onto floured surface and roll into a 15×12 inch rectangle. Fold the dough onto it self in thirds again. Turn the dough ¼ turn and roll again. Repeat the roll/fold/chill process five times.
  5. On the last roll out, cut the pastry into ⅓ and wrap tightly and freeze for later use or use immediately.
  6. Poke several times with a fork before baking so the dough does not rise unevenly and can release steam.


Adapted from Darigold’s Napolean recipe