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You Can Make Puff Pastry From Scratch

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  • Author: Megan Keno
  • Prep Time: 25 Minutes
  • Working/Chill Time: 2 Hours
  • Cook Time: 20 MInutes
  • Total Time: 2 hours 45 minutes
  • Yield: 2 Pounds Puff Pastry 1x
  • Category: Baking
  • Method: Stand Mixer

Description

Homemade is so much better, and worth the effort for a special occasion!

Ingredients

Units Scale
  • 2 cups All Purpose Flour, more for dusting
  • 1 1/2 cups Unsalted Butter, cubed and frozen for 15 minutes
  • 1/4 cup Ice Water + 1-2 More, as needed.
  • 1 Tbsp Sugar
  • 1/2 tsp Salt

Instructions

    1. Cut the butter into cubes, and place in a bowl to freeze for at least 15 minutes.

    1. Have all equipment ready to go, including stand mixer with paddle attachment. Sheet pan with parchment paper, plastic wrap, ice water, and pastry rolling mat, and rolling pin ready.

    1. In the bowl of your stand mixer, whisk together the flour, salt, and sugar.

    1. Add in the frozen butter cubes, and mixing on low, continue to blend until the majority of the butter chunks have been blended down by half size. If you are seeing particularly large chunks of butter, quickly press them between your hands to flatten.

    1. Add in the water, and continue to mix until the dough becomes shaggy. You may need 1-2 more tablespoons of water. It will still have some crumbles.

    1. Pour the dough out onto a pastry mat, gathering the dough into a square. Add in any loose crumbles on top, and press into the pastry dough.

    1. Using a rolling pin, roll it out, into a 10″x10″ square. Cut the square in half, and place one half onto the other. On a lightly floured surface, roll out again into an approximately 6″x10″ rectangle, and repeat this cut-and-roll process two more times. Place the dough onto a parchment lined baking sheet, cover with plastic wrap and chill for 20 minutes. You will see bits of butter flattened in between the layers here. They will disappear the more you roll it, but trust that it is still there!

    1. Bring the dough out when firm, and onto a lightly floured pastry mat, roll the dough out into a 16×20 rectangle. Fold the dough like a letter (into thirds). Rotate the dough 90 degrees, and roll again into a 16×20 rectangle. Repeat one last time into a 16×20 inch rectangle sheet. Place it back onto the parchment lined baking sheet, cover and refrigerate again 20 minutes.

    1. Repeat the set above one more time. Then refrigerate for 1 hour before using.

    1. Use as needed after it has firmed up and chilled.

Notes

Lightly adapted from Sarah Kieffer’s 100 Morning Treats Cookbook Rough Puff Pastry

Find it online: https://homemadehome.com/you-can-make-puff-pastry-from-scratch/