Think you can make puff pastry at home? With this puff pastry dough recipe, you can have fresh homemade puff pastry anytime.

Homemade Puff Pastry
Contrary to popular belief, Puff Pastry Dough can be quite easy to prepare at home. I use to look at it as something beyond the 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.
Tips for Making this Puff Pastry Dough Recipe
- As you grate the frozen butter, continually mix it with flour to prevent the butter pieces from sticking together.
- The two most important rules to follow when making puff pastry dough are to work with FROZEN butter and ICE COLD water.
- Do not over handle puff pastry. Try to minimize how much you shape the dough to prevent over mixing and flattening.
- Be sure to refrigerate your dough for at least 30 minutes before using it (an hour is preferred).
- If you decide to freeze your puff pastry, do not unfold it until it has completely thawed. This will cause cracks and breaks.
- When you are ready to bake with your puff pastry, flour the service you are working on so the dough doesn’t stick.

Recipes Using Puff Pastry
There are SO MANY ways to use Puff Pastry. You can cheat by purchasing it already made in the freezer aisle of your local grocery store, but, why buy it when you can make it homemade?
Here are a few of my favorite Puff Pastry Dessert Recipes using this puff pastry dough recipe!
- Napoleon Recipe
- Puff Pastry Cheese Turnovers
- Quick Apple Turnovers
- Angel Wing Cookies Puff Pastry
- Poppy Seed Strudel Recipe Puff Pastry
Ingredients for Puff Patry Dough Recipe
- Flour
- Salt
- Butter
- Water
How to Make Puff Pastry Dough
Following the printable directions below, you will sift and combine your dry ingredients. You will grate fresh butter into this mixture and combine as directed to form the dough. Frozen butter is easier to work with when grating in a recipe such as this.
Once the dough has been refrigerated as directed, you will knead and form the dough into a rectangle. Continue the process of folding as directed before chilling until ready to use.

Should Puff Pastry be Baked Cold?
Refrigerating your puff pastry before baking it is oh so important. Baking puff pastry at room temperature will cause the dough to become floppy and flat. This makes the delicate layers stick together, causing the dough to be especially hard to work with. Cold puff pastry will take longer to melt in the oven, allowing the dough to rise beautifully and form light, pretty layers.
Can I Make Puff Pastry the Day Before?
You can make puff pastry a day or weeks ahead! You can store the dough in the refrigerator for 2-3 days or in the freezer for up to two months as long as you seal it in an airtight container.

How do you Keep Puff Pastry from Getting Soggy?
Puff pastry can become soggy in the middle for many reasons. Primarily, it becomes soggy when it is frozen and allowed to thaw on the countertop for too long. While some chefs approve this method, I think it is best to allow your frozen dough to thaw in the refrigerator overnight. It takes longer, but it saves you the stress of soggy dough!
Recipe
Instructions
- Prepare all ingredients for the puff pastry dough.
- Sift the flour and salt into a large bowl, place it in a refrigerator for about 15 minutes. Grate the frozen butter into the flour, while occasionally mixing it in to the flower to prevent it from sticking.
- Make a well in the bowl and pour in the cold water, mix until you have a firm, rough dough.
- Wrap the dough tight with a plastic wrap and leave in a refrigerator for 30 minutes.
- Roll the dough out onto a lightly floured board, knead gently and form into a smooth rectangle. Keep the 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 the 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.
I love baking and wanted to try something new. We used your recipe to make apple turnovers. The pastry dough was so easy to make and I appreciate the video. They turned out excellent. The following day there were a few left over so I popped it into the airfryer and they were just as flaky and tasty as day one. Thank you. I am making more today using your recipe.
I'm so glad you enjoyed both of these recipes and that the turnovers turned out good! Great reheating tip!
Hi, loved the video! How many Palmiers can you make out of once recipe of this rough puff pastry? Lots of love
Hey Laurie, it would depend on how large you make them. I would say around 30 or so.
The dough tastes awesome. I made pate out of this. I took a star away because the dough didn't rise as expected. I'm not sure if I may have overworked it or maybe the method of adding butter in the middle of the layer would be better. I will experiment. Overall I was quite pleased. I need to figure out the execution. Thanks a million!!
Hey Rachelle, if you overwork the dough and butter will melt, it will affect it. But also, keep in mind the real full-on recipe rakes days and they add layers and layers of butter. Our quick version is great for a shortcut. Thanks for your feedback.
How long do we bake for and at what temperature
Hi Joel, it would depend on the recipe you use it for. I think the section "Recipes Using Puff Pastry" would be useful for you. Enjoy it!
Thank you for sharing your technique. Question on how much this makes. My recipes call for 2 sheets of store made puff pastry dough. Does your recipe make enough for 2 sheets or just one? Thank you
Hey Teri, this recipe makes about 2 sheets. Hope you love it! 🙂
Natalya, for the sake of consistency, please update how many gm of flour you used. 240gm is what I used (1c= 120gm) 250gm of butter is more than the 2 sticks you used in the video.
My dough came together quickly and smoothly but I had to add a bit of flour as I rolled it out since it was so wet. I hope it turns out since this seemed like A LOT of butter.
Hi Hope, we use cups for measurements in our recipes. I did mention in the video, the moment dough gets sticky, it means butter is meting. You need to place it in the fridge asap. That's the only reason it may seem like its a lot of butter and it is a lot. That's why you have to keep it very cold and have chunks of butter still in the dough.
How many is cups or table spoons or tea spoonfuls are 250g
Its 17 Tbsp. Hope you love it!
Hi how many grams of flour is 2 cups please?
Hey Sarah, I just googled it, it looks like 110 - 120 grams. Hope this helps.
Hey! Do you think this would be doable with a gluten free flour? Such as Bob's Red Mill 1:1 GF baking flour...
Hi harper!! Im a gluten free Baker and I tried this recipe this morning and the Bob's 1+1 flour works very well! I used this recipe to make turnovers and they came out very flakey and buttery. I did add Bob's red mill xantham about maybe 1/2 a teaspoon. Next time I will probably add 1 teaspoon because I did have a little problem with breakage and. I didnt chill for a whole hour. So make sure you follow that. 🙂
Alma, you are so great for answering this. It will be useful for so many!
Should work just fine with bob red mills 1:1 AP Flour. You may need to add a of more water but just use your judgement on that.
Senia, thanks for the tip! Appreciate you sharing it!
Hey Harper, I don't cook enough with gluten-free flour. I would suggest googling replacement options for it. If you do try it with gluten-free flour, please let me know. I do think it should work but not 100% sure.
Hi Natalya, can I use KitchenAid mixer? Which part should be better? Thank you
Hey Edith, I wouldn't recommend using Kitchen Aid because you want the chunks of butter. You can use a food processor.
Great idea, thank you 😊
Anytime!
Hi 👋 I forgot to share my culinary experience, your recipe is amazing/great!!!! highly recommend it 👍
Hi Edith, I'm happy to hear you enjoyed the recipe, and thank you for coming back and commenting!
Hey Natalya
I’m making my own puff pastry dough for apple turnovers. Can I use unsalted butter?
Hey Ivania, yes, you definitely can!
I prefer to make fresh....I have some fresh peaches and would like to try making turnovers: I usually made cobblers thanks for recipe! Do you have a recipe -on to prepare my peaches for turnovers...Sandi
Hey Sandi. I would just slice them and sprinkle some sugar. Kind of like I did it here with apple turnovers. https://momsdish.com/recipe/5…
can i used self rising flour
Ana, I haven't tried it but I think it should work. If you try it, please let me know.
Natalya,
Is 250 grams of butter the same as one stick or 1/2 cup of butter?
Thanks,
Pat
Actually, 250 grams of butter is 2 sticks plus 1 Tablespoon.
Yes, in US it is.
Hey Pat, 1 stick of butter typically has 112g but it can be different. I would look at your packaging.
Can I use pastry flour instead of all purpose flour? How much?
Thanks!
Hey Pat, I haven't tested the recipe with pastry flour. I am not sure how it would come out with pastry flour. If you try it, please come back and give us feedback. Thanks
Hi Natalya, what should be done if Disc Dough is sticky after refrigerated even before rolling out? 😬
Hey Val, I am not sure why that would happen. If the dough is cold and you work quickly, it shouldn't be sticky. I am thinking of different scenarios and the only thing I can think of is that butter was too warm when you added it to flour.
Thank you for the recipe Natalya ! I always have a problem with my dough becoming sticky once I try to roll it out no matter how much flour I add to my surface. What do you think I could be doing wrong ?
Thank you in advance !
Hey Rachell, Its probably because the butter is getting melted. You want to allow the dough to refrigerate, this way the butter doesn't get sticky. Work quickly with the dough.
Thank you for this recipe! It was easy to make following your instruction!
Hey Marnie, I am so happy you enjoyed it!
Morning if I bake my pies there are a lot of oil in the pan and the pie is very oily. It looks like the butter kooks out of the dough. What can be teh cause.
Hey Martie, the butter will melt as they bake but you need to bake them at a higher temperature. Bake until they are golden brown.
Hello Natalya,
The recipe seems to be easy enough for almost anyone. I don't bake or cook as it's outside my comfort zone that I'd like to change. Any ideas on learning any basics? Thank You.
I shared as much as I can in the recipe. If you have specific question, I would love to help out. If you follow step by step, you should have no problem at all. Good luck! Btw, I was not a good cook, it took some practice. 🙂
Thank you for the recipe. Can I use this for meat pie and chicken.
Hey Daniels, yes, they would be delicious. Let me know how it turns out.
Hi, how many times do I have to fold the pastry dough? Thank you!
Typically I do 4 times, but it's really up to your preference.
Thank you!
Hi, do you have a video tutorial for this? Thank You! I don't quite understand step 6.
I dont have a recipe a video yet. Step 6 is basically describing how to fold it over. Just flour the rolled out the dough, sprinkle with flour, and line it with parchment paper.
Easy recipe and turned out great. I made an apple pie.
Lucy, thank you for sharing. so happy you loved them. 🙂
How thin do you roll the dough or what size should the rectangle be before folding?
Hey Phyllis, it should be around 10X12 but it would also depend on where you use the dough. Some recipes require for the dough to be much thinner.
What ingredient is going to produce the 'puff' ? It seems so similar to ordinary pie crust recipes.
Hey Tammy, its the combination of butter and flour. After its chilled, it makes the right consistency for the flour.
Do you have a good cheese straw recipe that goes well with this?
Hi Kate, we currently dont have one on our blog.
Since my refrigerator is really cold when should I take my pastry to room temperature?
Probably just a few minutes before working on the recipe. It should soften pretty quick.
This is my first time trying this. My pastry is really cold . When should I take it out to reach room temperature? Thanks .
You want the puff pastry to be thawed but still cold. Make sure to flour the work surface to prevent it from sticking.
How many sticks of butter? And is it unsalted or salted?
I typically use unsalted butter. But it could add salted butter, it would add salty flavor.
This would be little over two sticks of butter, the butter should have measurements on it.