Homemade Puff Pastry Recipe: This Buttery Puff Pastry Dough Is So Easy Bread/Muffins Desserts French Recipes

Frozen puff pastry from the grocery store is fine, but homemade is always better! If you enjoy baking and making doughs, why not try your hand at making homemade puff pastry? This puff pastry dough recipe is really easy to make and tastes amazing when used for sweet and savory recipes.

The homemade puff pastry dough is made with unsalted butter, cold water, salt and all-purpose flour. The ingredients are pulsed together in a food processor, then kneaded for just a minute before being rolled out and folded up to chill. Be sure your butter and water are very cold for the best results. You could pop the water and butter into the freezer for a few minutes to ensure they are super cold. If you use salted butter, omit the 1/4 teaspoon of salt.

The finished puff pastry dough can be stored in the refrigerator for up to three or four days before being used, or use it after it chills for one hour. You can also freeze the puff pastry dough, wrapped in plastic wrap, for up to one month. Thaw the dough before using overnight in the refrigerator.

Use this buttery puff pastry dough to make sweet desserts like apple strudel, turnovers or croissants or in savory dinner or appetizer recipes like puff pastry breadsticks, beef wellington, chicken pot pie or stuffed pinwheels.

Cuisine: French
Prep Time: 10 minutes plus 1 hour to chill
Cook Time: 20 minutes
Total Time: 30 minutes plus time to chill 
Servings: 1

Ingredients

• 1 1/4 cups cold unsalted butter, cut into pieces (divided)
• 1/2 cup cold water
• 1/4 teaspoon salt
• 2 cups all-purpose flour

Here's how to make it: 

1. Put the flour, salt and 3/4 cup of the cold butter pieces into a food processor. Pulse until butter is absorbed into the flour. Add the remaining butter and pulse a few more times to combine, then add the water and pulse until the dough just comes together into a ball. (Do not over-process the dough!)
2. Put the dough onto a floured surface and knead about 10 times. Flour a rolling pin and roll the dough into a 12x18-inch rectangle. Fold the top third of the dough over to the middle, then fold it over the bottom half. Fold the dough in half forming a square. 
3. Cover the dough with plastic wrap and refrigerate at least 1 hour before using. 

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