Make your own flaky, buttery, handmade Puff Pastry dough at home for any occasion!
Do you ever walk by a café window, gaze in at all the beautiful and delicious-smelling pastries, and wish you could try each and every one? I certainly do, but pastries can be pricey these days, and it’s especially rare to find one that is both Instagram-worthy AND tasty.
I had this experience the other morning. I was lured in by the sweet smell of baked dough, and the totally craveable glaze on each pastry, before wiping my drool and dropping my jaw at the price tag. It got me thinking: I’m no pastry chef, but certainly I could learn to make one or two of these treats at home, right?
Right! This simple recipe makes it so easy to make your own handmade puff pastry at home, and add any ingredients you want, any time you want, for a fraction of the cost! Once you learn to master the puff pastry dough, you can add any fillings or toppings your heart desires, and every morning can be like a visit to your favorite French café.
If you’ve never had puff pastry, it’s pretty much what it sounds like. When the dough bakes, it puffs up into a flaky, light, buttery pastry that pairs perfectly with fruit preserves, custards, and even cheeses. My favorite way to enjoy it is with a sugary glaze and a creamy custard filling. Mmm.
Is Puff Pastry Healthy?
Despite being delicious, puff pastries aren’t exactly the picture of perfect health. They’re made with a whole lot of butter, which adds saturated fat to the recipe—and no, not the good kind of fat. However, you can enjoy a puff pastry in moderation, and pair it with more nutritious ingredients like fresh fruits for a sweeter option, or meat and veggies for a savory option.
How Do You Turn Puff Pastry Dough Into An Actual Pastry?
A puff pastry becomes a puff pastry through a process called “laminating” the dough. This process involves layering dough and butter, folding, chilling, and repeating several times. The result when baked is a buttery, flaky puff pastry. In order for a puff pastry to bake properly, preheating the oven is essential. Bake at 425°F for around 20-25 minutes, or until the pastry is puffed up and has turned an enticing golden brown color.
FAQs & Tips
To store puff pastry dough, wrap it tightly in plastic wrap, and refrigerate for up to 3 days, or freeze for up to a month. Allow your dough to thaw in the refrigerator before you try to shape and bake with it.
There are lots of ways to make puff pastry! Choose your desired shape (like triangles or squares), lay out your dough and score the area where you want the filling to go. Add ingredients like cheese before cooking, so they can melt to perfection during cooking, and add ingredients like whipped cream and cold custard after baking for best results.
Puff pastry dough is delicate. If the water you add isn’t cold enough, the oven isn’t hot enough, or the dough is too thick or thin, it won’t rise properly when baking. Baking is a science, so have patience with yourself and know that it might require a little “trial and error” before you achieve your ideal puff pastry!
Serving Suggestions
If you haven’t figured it out by now, puff pastry dough is pretty versatile! You can make puff pastries with Strawberry Whipped Cream, Chocolate Pudding, Strawberry Chia Jam, Peach Pie Filling, and more. You can even use your puff pastry dough as a pie crust, like this Pecan Pie Puff Pastry, or in a Puff Pastry Quiche.
Puff Pastry
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter cold
- 8-10 tablespoons cold water
Instructions
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Combine flour and salt in a large bowl.
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Grate the cold butter into the flour mixture, tossing to coat evenly.
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Gradually add cold water, starting with 6 tablespoons, mixing until the dough holds together when squeezed.
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Form the dough into a square, wrap in plastic, and chill for 1 hour.
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Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter. Briefly chill in the refrigerator. Repeat this process 5 more times, rotating 90 degrees each time.
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Wrap the dough and chill for at least 2 hours or freeze for later use.
Nutrition
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