Quick Puff Pastry Dough  Recipe

Contrary to the popular belief, Puff Pastry Dough can be quite easy to prepare at home. I use to look at it as something beyond kitchen. After digging through recipes, I came up with a simple, yet a complete success at the end.

Here it goes, step by step instructions for such an easy recipe. I would highly recommend for everyone to try. I will also be posting recipes on how to make a use of this dough.

Tip: Key to making perfect dough is using very cold ingredients and working with the dough quickly.

Serving size:
10 min
Ready in
1 hr 30 min


Sift the flour and salt into a large bowl, place it in a refrigerator for about 15 minutes. Grate frozen butter into flour, once in a while mix in butter into the flour to prevent from sticking.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm, rough dough. Wrap the dough tight with a plastic wrap and leave in a refrigerator for 30 minutes.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the center, then the bottom third up and over that, same with sides. Roll out again to three times the length into a rectangular shape. Place parchment paper on top of the dough, fold over top and bottom of the dough, Wrap with a plastic wrap and let it chill in a refrigerator for about an hour.

You can store dough in a refrigirator for a few days or in a freezer for several months, as long as it is sealed all tight.

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