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Wrapped puff pastry portions stacked on a wooden board beside butter and a rolling pin.

Homemade Puff Pastry Recipe

Homemade Puff Pastry forms delicate layers of butter and dough, resulting in crisp, flaky pastries that freeze well and can be used in countless recipes.

Course: Pastries
Cuisine: French
Servings: 2.4 kg – 5.3 lbs.
Author: Recipe adapted from Chef Luca Montersino

Ingredients

Détrempe

  • 705 g – 25 oz flour
  • 20 g – 4 tsp salt
  • 440 g – 15.5 oz cold water

Beurrage

  • 1 kg – 2.2 lb butter
  • 295 g – 10.5 oz flour

Instructions

Prepare the Pastry Dough (Détrempe)

  1. Place the flour and salt in the bowl of an electric mixer fitted with the dough hook attachment. Start the mixer and gradually add the ice-cold water to the flour mixture.
  2. Mix only until the ingredients come together to form a dough. Avoid overmixing, as this can develop the gluten and make the pastry less tender.
  3. Shape the dough into a ball. Place it between two sheets of baking paper and flatten it into a large rectangle.
  4. Refrigerate for 1 to 1 ½ hours.

Prepare the Beurrage

  1. Place the cold butter between two sheets of baking paper and gently tap it with a rolling pin to make it more pliable.
  2. Place the butter and flour in an electric mixer fitted with the paddle attachment and mix until fully combined.
  3. Transfer the mixture between two sheets of baking paper and shape it into a rectangle approximately 1.25 cm – ½ inch thick.
  4. Refrigerate for 1 hour.

Laminate the Puff Pastry Dough

  1. Roll the pastry dough into a long rectangle. Adjust the size as needed until the length of the beurrage matches the width of the dough. The beurrage covers approximately half the length of the dough when placed in the centre.
  2. Place the beurrage or butter block in the centre of the dough. Fold the bottom half of the dough over the butter, then fold the top half over it. Press gently to seal the join.
  3. Turn the dough so the sealed sides are on the left and right, with the join running vertically. Roll into a rectangle approximately 1.25 cm – ½ inch thick, rolling mainly upwards and downwards.
  4. Make a three-fold turn by folding one-third of the dough over the centre third, then folding the remaining third over the top.
  5. Cover with baking paper and refrigerate for 1 to 1 ½ hours.
  6. Roll the dough into a long rectangle again on a lightly floured surface, keeping the folded sides on the left and right. Make a four-fold turn by folding the bottom quarter towards the centre, folding the top quarter towards the centre, then folding one side over the other.
  7. Cover with baking paper and refrigerate for 1 to 1 ½ hours.
  8. Roll the dough into a long rectangle again, keeping the folded sides on the left and right. Make another three-fold turn.
  9. Cover with baking paper and refrigerate for 1 to 1 ½ hours.
  10. Roll the dough into a long rectangle once more, keeping the folded sides on the left and right. Make another four-fold turn.
  11. Gently flatten the dough to compact the layers.
  12. Refrigerate for at least 1 to 2 hours before using.

Recipe Notes

  • The puff pastry is ready to use after the final chilling period and can be rolled, shaped, or cut as needed for your recipe.
  • For longer storage, wrap well and freeze. Thaw in the refrigerator before using to maintain the layers.
  • Distinct, even layers should be visible when the dough is sliced, indicating the lamination process was completed successfully.