The traditional puff pastry has been around for generations and is the base of many wonderful pastries. Create sweet or savory treats, breakfast to desserts, using homemade puff pastry. Made using the classic method, this pastry is flaky, buttery, and much better than store-bought one. Learn to make it from scratch using my no-fail method, step-by-step progress pictures, and video.
Table of Content
What is puff pastry?
The classic puff pastry is also known as Pâte feuilletée. In French, it means layered dough (laminated dough). We make the layers with just three main ingredients flour, water, and butter. And there is no leavening or yeast in the classic puff pastry.
The puff pastry has three elements: The flour, knows as the détrempe in French, the butter block, which is known as the beurrage, and the Pâton, which means the package of dough by combining the two, flour and butter block into one.
Why homemade?
To some people puff pastry is just a store-bought ingredient you buy at the supermarkets. So often, people are surprised when they hear about homemade puff pastry.
Why? Why would you make puff pastry at home? Well, first of all, there ain't nothing like homemade puff pastry. That fresh puff pastry that just melts in the mouth. Crisp, flaky and tender. And if you've ever tasted homemade fresh puff pastry, you know exactly what I'm talking about.
Also, often you will get pastry chefs who proudly make puff pastry from scratch. And rightfully so, it does require patience and skill. And then there are those who make puff pastry because they can't buy puff pastry in the supermarket.
Traditional method timeline
Did you know that making homemade puff pastry is really easy? Yes! The honest truth is that making a homemade puff pastry is easy, and yet it is time-consuming. Because the process involves folding the dough over a few times (6 times) with 15 minutes intervals.
Here is the timeline for making puff pastry:
- Making the dough - 5 to 7 mins
- Making the butter block - 5 to 7 mins
- Chill - 30 mins
- Combine the flour and butter block - 10 mins
- Folding the dough six times with 15 mins intervals 6 x 15 minutes - so, 90 minutes
- The process of rolling and folding itself takes only 5 minutes each time so 6 x 5 = 30 minutes
- Final chilling - 60 mins
- Total time 230 minutes of which 180 minutes is the chilling time (inactive time) while the actual work (active time) is only 50 minutes
So, what do you think? It's difficult? Nah!! Time-consuming - yes!
Ingredients and substitutes
- Butter - The best butter for laminated dough is one with less moisture. Like a good quality European butter. High in fat and low in water content.
- Flour - I usually recommend strong bread flour when making laminated dough. Bread flour has a protein content of 1.5 to 12.5 %, which provides the strong gluten structure needed to trap water vapor as the pastry is baking, thus creating a nice flaky texture. And yet, you can also use all-Purpose flour instead of bread flour. For the first 10 years, I made puff pastry with only all-purpose flour because bread flour was not available.
- Sugar - Helps the dough with water absorption. It also adds sweetness, flavor, and tenderness to the dough.
- Liquid - You can use water, milk or cream to make puff pastry. Personally, I like using water or milk, but not cream. I find that cream makes the baked pastry darker than golden brown.
Step by step instructions
Dough 1 - food processor (détrempe)
- In a food processor add flour, salt, sugar, and cold chilled butter. Pulse 30 seconds - mix well - pulse for another 30 seconds.
Pro tip - We want the butter to coat the flour so using a pulsing motion will help do that. - Gradually add liquid thru the food tube while pulsing at the same time.
- Open the processor and remove the crumbly mixture onto a clean work surface. Gather it all into a ball and knead for 2 minutes.
Pro tip - The kneading helps add elasticity and gluten but you don't want to over-knead the dough like bread. So knead for just about 2 minutes until it's smooth. - Wrap the dough in plastic wrap and let rest in the fridge for at least 30 minutes.
Dough 2 - by hand (détrempe)
- In a bowl place the sugar, flour, and salt - and combine well. Add the chilled cubed butter to the bowl.
- Using your hand, fork, or a pastry blender - cut or rub the butter into the flour until it resembles breadcrumbs (similar to when we make pie crust).
- Add water a little at a time - bringing it all together. Gather it all into a dough and knead for 2 minutes.
Pro tip - The kneading helps add elasticity and gluten but you don't want to over-knead the dough like bread. So knead for just about 2 minutes until it's smooth
Butter block (beurrage)
- Place the room temperature butter in a bowl. Cream for 30 secs. Add the flour and cream for another 30 secs.
- Transfer to a 6 x 6 plastic wrap lined square baking pan (see video). Spread to all the corners of the pan so you have a thin 6-inch square.
Pro tip - the baking pan is just a guide, you can also use parchment paper and fold the butter to a 6 x 6-inches square (similar to how we did in our Danish pastry) - Use the wrap to cover the butter well and leave it in the fridge for at least 30 minutes.
Pro tip - We want the butter to chill but still be flexible so that when we roll it will spread between the layers. If you chill too long it will break between the layers.
Laminate - (Paton)
Layering the flour (détrampe) and butter block (beurrage) -
- Roll the dough to a long rectangle about 13 x 7 inches (13 inches long and 7 inches wide - see notes above).
Pro tip - Make sure the dough and butter block are both chilled but not hard. If necessary, leave them on the counter for a few minutes. - Place the butter block on one side of the dough - flip the other side over and seal the edges.
- Pro tip - The dough is 13 x 7-inches and the butter is 6 x 6-inches - use the excess to seal the edges so it does not open during rolling.
- Wrap the dough in plastic and place it back in the fridge for 15 minutes.
Pro tip - If the dough and butter are still cold when you wrap, you can continue with the first fold. Also, in warm places, you may need more chilling time.
Creating the folds/turns (tours)
- Place the dough on a lightly floured surface so the seam is towards the top.
Pro tip - keeping the seam on the top will help you prevent the butter from coming out. - Start by lightly tapping the dough with the rolling pin on the top surface - this will soften the butter inside preventing it from cracking. Try rolling the dough from the center out.
Pro tip - It is essential that the butter is cold but still spreadable so it does not crack in the dough. If the dough cracks, you will get a very rough puff pastry. - Tap from bottom edge to the top - gently. Do it no more than 2 times. Then roll the dough to approximately 20 x 10 inches long.
Pro tip - The measurements 20 x 20 is a guide that helps you fold the dough so it is still at a decent size to roll. But, it has to be approximate not exact. So don't worry if you go over or under. - To create the fold imagine you are dividing the dough into thirds. Just like a book --
- Fold the top third to the middle.-
- Then fold the bottom third over the middle.
This is your first fold.
- Wrap in plastic wrap again and chill for 15 minutes.
Pro tip - If the dough is cold enough, you can do one more fold now before chilling again. Be careful not to roll while the dough is soft as it can cause the butter to ooze out.
Six folds (6 tours)
- Repeat this process of tapping, rolling, and folding five more times. Total six-folds making sure to chill between each or between every 2 folds.
Pro tip - If the dough is cold and relaxed you can do two folds at one time. In winter I manage two folds but in summer I do one fold at every 15 minutes chilling time
Storage
- After the last fold - the pastry needs to rest for at least an hour. This is now ready to use in any recipe that calls for puff pastry.
- I prefer to cut this dough in half and wrap each half separately. These can be kept in the fridge for 4 to 5 days.
- If you are not going to use it soon - wrap well and freeze them for up to three months. Thawing in the fridge overnight works best.
Using homemade puff pastry dough
- Roll the chilled puff pastry on a lightly floured surface between ¼ to ⅛ inch thickness.
Pro tip - The thicker you keep the pastry the more defined the layers will be. But, too thick can also mean bulky pastry, and too thin means the layers will be lost. I like mine close to ⅛ inch thickness - You can place it on a baking tray or tart pan, and top it with any sweet or savory fillings. Alternatively, you can cut the pastry into desired shapes and top or fill and close them. Place the pastry back in the fridge to chill for at least 10 minutes.
Pro tip - Chilling will ensure the butter chills again so the pastry bakes flaky with more pronounced layers. - Preheat the oven at 400°F/ 200°C/ Gas Mark 6.
Pro tip - It is very important that the oven be preheated well for at least 10 minutes. Otherwise, the butter will melt baking a soggy pastry. - Bake for 10 minutes at 400 F/200 C/ Gas Mark 6 then reduce the heat to 375°F /190°C / Gas Mark 5 and bake further until lightly golden and crisp.
Pro tip - The initial high heat will help the layers open as the butter melts and creates steam. Then, the lower heat will ensure the pastry is baked through before browning too quickly. - Puff pastry is best on the day it is made but leftovers can be stored in an airtight container for days. Leftovers can also be preheated at 375°F/ 190°C/ Gas Mark 5 for a few minutes.
Frequently asked questions
How long can I keep this dough in the fridge?
The unbaked pastry will stay good in the fridge for 4 to 5 days. Make sure to wrap well in plastic to prevent the dough from drying out. Baked puff pastry is best eaten fresh. Personally, I bake only as much as I need for the day and save the rest in the freezer.
Are puff pastry, croissants, and Danish pastry the same?
No, they are all laminated dough, meaning they are all layers of flour and butter, and yet they are all different from each other.
Puff pastry has no yeast and no eggs.
Croissant dough has the addition of yeast and is made with milk just like bread, but with lamination.
Danish pastry has yeast as well as eggs.
While puff pastry goes thru 6 folds, a croissant goes thru just 3 or 4 folds, and a Danish pastry has about 3 turns as well.
Lastly, puff pastry has a flaky crusty quality, while croissant has a more bread-like quality and the Danish pastry has a chewier texture.
Why is my pastry tough?
Puff pastry does need butter in the dough as well as in between the dough layers. If you add less butter in the dough you will find that the dough is quite tough to work with. It does not roll as smoothly and will tear easily, despite being chilled. So my advice when working with this dough, don't skimp on the fat.
Can I use this pastry instead of filo?
They are two completely different dough, and yes, in some cases you can use puff pastry instead of filo.
For example, you can make apple strudel with filo as well as with puff pastry. And you can also make samosa with puffs or filo. However, you can't always use them interchangeably. For example, a Baklava is best made with filo and would be a disaster with this pastry.
Recipes using puff pastry
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Printable Recipe
Classic Puff Pastry from Scratch
Print Pin Rate Share by Email Share on FB Save GrowCalories: 554kcal
Adjust Servings Here: 10 servings
Description
The classic puff pastry is the base of many wonderful pastries. Create sweet or savory treats, breakfast to desserts, using homemade puff pastry. And it's flaky, buttery, and much better than store-bought. Learn to make puff pastry from scratch using my no-fail method, step-by-step progress pictures, and video.
Video
Ingredients
Makes 2.2 lbs Puff Pastry or 2 sheets
Dough (détrempe)
Butter Block (Beurrage)
- 12 oz (340 g) Unsalted butter (room temperature)
- ½ cup (60 g) All-purpose flour
Instructions
Dough 1 - food processor (détrempe)
- In a food processor add flour, salt, sugar, and cold chilled butter. Pulse 30 seconds - mix well - pulse for another 30 seconds.Pro tip - We want the butter to coat the flour so using a pulsing motion will help do that.
- Gradually add liquid thru the food tube while pulsing at the same time.
- Open the processor and remove the crumbly mixture onto a clean work surface. Gather it all into a ball and knead for 2 minutes.Pro tip - The kneading helps add elasticity and gluten but you don't want to over-knead the dough like bread. So knead for just about 2 minutes until it's smooth.
- Wrap the dough in a plastic wrap and let rest in the fridge for at least 30 minutes.
Or Dough 2 - by hand (détrempe)
- In a bowl place the flour, salt, sugar - and combine well. Add the chilled cubed butter to the bowl.
- Using your hand, fork, or a pastry blender - cut or rub the butter into the flour until it resembles breadcrumbs (similar to when we make pie crust).
- Add water a little at a time - bringing it all together. Gather it all into a dough and knead for 2 minutes.Tip - The kneading helps add elasticity and gluten but you don't want to over-knead the dough like bread. So knead for just about 2 minutes until it's smooth
Butter block (beurrage)
- Place the room temperature butter in a bowl. Cream for 30 secs. Add the flour and cream for another 30 secs.
- Transfer to a 6 x 6 plastic wrap lined square baking pan (see video). Spread to all the corners of the pan so you have a thin 6-inch square.Pro tip - the baking pan is just a guide, you can also use parchment paper and fold the butter to a 6 x 6-inches square (similar to how we did in our Danish pastry)
- Use the wrap to cover the butter well and leave it in the fridge for at least 30 minutes.Pro tip - We want the butter to chill but still be flexible so that when we roll it will spread between the layers. If you chill too long it will break between the layers.
Laminate flour (détrampe) and butter block (beurrage) - (Paton)
- Roll the dough to a long rectangle about 13 x 7 inches (13 inches long and 7 inches wide - see notes above).Pro tip - Make sure the dough and butter block are both chilled but not hard. If necessary leave them on the counter for a few minutes.
- Place the butter block on one side of the dough - flip the other side over and seal the edges.Pro tip - the dough is 13 x 7-inches and the butter is 6 x 6-inches - use the excess to seal the edges so it does not open during rolling.
- Wrap the dough in plastic and place it back in the fridge for 15 minutes.Pro tip - if the dough and butter are still chilled when you wrap you can continue with the first fold. Also, in warm places, you may need more chilling time.
Creating the folds/turns (tours)
- Place the dough on a lightly floured surface so the seam is towards the top.Pro tip - keeping the seam on the top will help you prevent the butter from coming out.
- Start by lightly tapping the dough with the rolling pin on the top surface - this will soften the butter inside preventing it from cracking. Pro tip - it is important that the butter is chilled but still spreadable so it does not crack in the dough
- Tap from bottom edge to the top - gently. Do it no more than 2 times. Then roll the dough to approximately 20 x 10 inches long.Pro tip - The measurements 20 x 20 is a guide that helps you fold the dough so it is still at a decent size to roll. But, it has to be approximate not exact. So don't worry if you go over or under.
- To create the fold imagine you are dividing the dough into thirds. Just like a book - - Fold the top third to the middle.- Then fold the bottom third over the middle. This is your first fold.
- Wrap in plastic wrap again and chill for 15 minutes.Pro tip- if the dough is cold enough you can do one more fold now before chilling again. Be careful not to roll while the dough is soft as it can cause the butter to ooze out
Classic Puff pastry has six folds (6 tours)
- Repeat this process of tapping, rolling, and folding five more times. Total six-folds making sure to chill between each or between every 2 folds.Pro tip - If the dough is cold and relaxed you can do two folds at one time. In winter I manage two folds but in summer I do one fold at every 15 minutes chilling time.
Store or Use
- After the last fold - the pastry needs to rest for at least an hour. This is now ready to be used in any recipe that calls for puff pastry.
- I prefer to cut this dough in half and wrap each half separately. These can be kept in the fridge for 4 to 5 days.
- If you are not going to use it soon - wrap well and freeze them for up to three months. Thawing in the fridge overnight works best.
Using Puff pastry dough
- Roll the chilled puff pastry on a lightly floured surface between ¼ to ⅛ inch thickness. Pro tip - the thicker you keep the pastry the more defined the layers will be. But, too thick can also mean bulky pastry, and too thin means the layers will be lost. I like mine close to ⅛ inch thickness
- You can place it on a baking tray or tart pan, and top it with any sweet or savory fillings. Alternatively, you can cut the pastry into desired shapes and top or fill and close them. Place the pastry back in the fridge to chill for at least 10 minutes. Pro tip - chilling will ensure the butter chills again so the pastry bakes flaky with more pronounced layers.
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6. Pro tip - It is very important that the oven be preheated well for at least 10 minutes. Otherwise, the butter will melt baking a soggy pastry.
- Bake for 10 minutes at 400 F/200 C/ Gas Mark 6 then reduce the heat to 375°F /190°C / Gas Mark 5 and bake further until lightly golden and crisp. Pro tip - the initial high heat will help the layers open as the butter melts and creates steam then the lower heat will ensure the pastry is baked through before browning too quickly.
- Puff pastry is best on the day it is made but leftovers can be stored in an airtight container for days. Leftovers can also be preheated at 375°F/ 190°C/ Gas Mark 5 for a few minutes.
Recipe Notes
- Always keep puff pastry cold at all times. This is the best way to create and preserve those layers of flour and butter. If the dough warms up too much, then the two will combine together and blend into a single dough ruining any layers you may have created.
- The measurements are the one issue that often scares people and makes them afraid to try homemade.
In truth, the measurements are just guidelines. You want to roll the dough to a long rectangle that's twice the size of your butter plus an inch around to seal it. So, in this case, my butter is a 6-inch square, which means I need to roll the dough to a rectangle of about 13 inches long and a minimum of 7 inches wide. - Puff pastry is folded 6 times to get as many layers as possible, while the croissant or Danish is rolled only 3 to 4 times. Therefore, you can roll the puff pastry fewer times and it will have fewer layers. And yet, it will still be delicious because it's homemade. Also, it is not recommended to go more than 7 folds as that may cause the layers to blend into each other.
- Don't skip the resting time - This is important not just so the butter stays cold but it also helps the gluten in the flour relax, making it easier to roll again. The un-rested dough will shrink and not roll making it difficult to keep those layers separated.
- If you live in a hot humid country - work on a chilled large baking tray rather than on a countertop. Place the baking tray in the fridge with the dough so it stays chilled. Then, bring the dough out - flip the baking tray, dust with flour, and roll the dough to create the fold.
Also, if you live in a hot and humid country - work in small batches. For example, if you have divided the sheet into 16 squares - work with 4 squares at a time - keeping the rest in the fridge. This will make sure you have beautiful puff pastry treats no matter what the weather is. - Each half can be rolled to a thin sheet of a minimum of 12 x 12 or a maximum of 16 x 16 square.
- Rolling the sheet thin gives pretty well-defined puffed edges. While rolling it thick will give you very bulky edges, which don't look as elegant. And yet, rolling too thin will squash the layers ruining all your hard work.
- Make sure your oven is preheated properly before you place a puff pastry to bake. Laminated doughs must be baked at between 200 C to 220 C (400 F - 425 F). If the oven is not hot enough, the butter between the layers will melt away and the layers will fuse together ruining all the hard work you did.
- Unbaked Pastry - The unbaked pastry will stay good in the fridge for 4 to 5 days. Make sure to wrap well in plastic to prevent the dough from drying out. Baked puff pastry is best eaten fresh. Personally, I bake only as much as I need for the day and save the rest in the freezer.
- Reheating puff pastry treats -The best way to bring puffs back to life is in the oven, not the microwave. Bake in a preheated oven at 200 C until warm through.
- How do you get a golden crust on puff pastry? Ideally, egg wash is brushed on pastry for a nice golden color. As you can see in the picture below,
- The first piece without any egg wash,
- The second is brushed with egg yolk and milk, while
- and the third is brushed with egg yolk and cream.
- The milk solids in the milk and cream will give you a darker color when baked. While a plain egg yolk with water will be paler. There is no right or wrong with this method.
- It depends on how long you need to bake the pastry. I use an egg wash with water when I need to bake the pastry longer. And I use eggwash with cream for quickly baked pastry so I get a golden crust.
Nutrition Information
Calories: 554- kcalCarbohydrates: 38- gProtein: 6- gFat: 42- gSaturated Fat: 26- gCholesterol: 110- mgSodium: 280- mgPotassium: 60- mgFiber: 1- gSugar: 2- gVitamin A: 1280- IUCalcium: 19- mgIron: 0.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Gwen
Pastry day 14 done