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Puff pastry

Puff pastry

Puff pastry is a type of dough used for many types of desserts. It is an airy, multi-layered dough that is crispy yet soft and flavorful. Most of us know it very well because it is part of many of our favorite desserts or meals, because puff pastry is not only used for sweet things, it is used for sweet and savory things because of the neutral flavor it has.

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Puff pastry recipe

Now, for a dough that seems so complicated to make, puff pastry dough only calls for very few ingredients, which is truly impressive. It only calls for flour, butter, water, sugar and salt, who would have thought.

Now, while the ingredients are nothing weird, the hard part of the puff pastry are the directions. And it’s not that making this dough is particularly difficult, it just takes time and patience, and doing each step the way it should be done.

Puff pastry

The result is a beautiful dough, with layers of flour and butter that you can see when you cut it, and that looks amazing when baked.

This puff pastry dough can be used for many things. You can make little envelopes filled with apples in the oven, or filled with some chocolate, for example. It is a dough that looks and tastes good by itself, so using it for simple things is always a good idea.

When this dough is ready, you can leave it in the fridge for up to two days and then use it for a recipe. Or, if you prefer, you can put the dough in the freezer and store it in this way until you need it, this way the dough lasts up to 3 months in perfect condition. When you need to use it, you should take it out of the freezer and put it in the refrigerator for a few hours beforehand so that it thaws completely before using it (it is best to do this overnight).

If you like this recipe, you have to check out our pizza dough, it is an easy to make dough that is delicious.

Puff pastry

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Prep Time 40 minutes
3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine French
Servings 1 kg puff pastry (2.20 lbs)


  • 3 3/4 C + 2 tbsp (17.60 oz) (500 gr) all purpouse flour
  • 1/3 C (2.60 oz) (75 gr) unsalted butter, melted
  • 1 C (8.11 fl oz) (240 ml) cold water
  • 1 tbsp (0.53 oz) (15 gr) white granulated sugar
  • 2 tsp (0.35 oz) (10 gr) salt

For folding:

  • 1 1/3 C (10.60 oz) (300 gr) unsalted butter, at room temperature


  • Mix all the ingredients (except the butter for folding) in a bowl and knead for 5 minutes until a smooth and homogeneous dough is obtained. Flatten slightly, and wrap in plastic wrap and refrigerate for at least 30 minutes.
  • For the folding butter, take a piece of parchment paper a little larger than 12.60 x 9.40 inches (32cm x 24cm). Place the butter inside, fold the waxed paper like an envelope to form a rectangle of 6.30 x 4.70 inches (16cm x 12cm) and, with a rolling pin, beat the butter a little so that it flattens out and it is the same shape as the rectangle. Refrigerate the butter for a minimum of 30 minutes too.
  • Remove both the dough and the butter from the refrigerator. On a clean, floured surface, roll out the dough with a rolling pin until it is twice the length of the butter envelope (about 12.60 inches -32 cm-) and about 0.3 inches (7 mm) thick. As the dough is stretched, you can pull the edges a little to make it as rectangular as possible.
  • Take the butter, and carefully remove it from the envelope and place it on one half of the stretched dough. Fold the other half of the dough, so that it completely covers the butter and join the edges a with your hands so that it is well closed.
  • Turn the dough 90° so that the edge where it was closed is now on the right side. Roll out the dough again in a rectangular shape until it is approximately 1.60-1.70 inches long and 0.3 inches thick (40-45 cm long and 7 mm thick). Remove the excess flour with a brush and make a book fold, that is, fold 1/4 of each end of the dough inwards and then fold it again to obtain 4 layers of dough.
  • Wrap the dough in plastic wrap and refrigerate for 30-45 minutes or until the butter no longer feels soft to the touch. Repeat the above step two more times to make 3 book folds in total.
  • Once all three folds are ready, refrigerate the dough for at least 2 hours and after that it is ready to use. It can be refrigerated for up to two days or frozen for up to 3 months.
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Ho wot make puff pastry

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We are Irmi and Andy.

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