Homemade Puff Pastry Dough Recipe
Learn how to make a homemade puff pastry dough recipe from scratch to use in all your favorite recipes. This easy recipe is perfect for beginners with no yeast and no laminating needed to make a light, flaky pastry dough.
Servings: 1 sheet
Calories: 1919kcal
Ingredients
- 1 ½ cups flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¾ cup butter
- ½ cup ice water
Instructions
- In a large bowl, whisk together the flour, sugar and salt.1 ½ cups flour, 1 teaspoon sugar, ¼ teaspoon salt
- Cut the butter into the flour mixture until large chunks remain.¾ cup butter
- Add half the water and mix until a shaggy dough starts to form, then add the remaining water 1 tablespoon at a time until the dough comes together½ cup ice water
- Dump onto a lightly floured surface and gather the dough and pat it down into a rectangle.
- Fold the rectangle in half twice, once horizontally and once vertically, then wrap in plastic and place into the fridge to chill for at least 2 hours
- Roll the dough until it is about ½ inch thick and roughly 6 x 12 inches, then fold up into thirds. Rotate the dough, then rotate the folded dough, and repeat the rolling and folding 3 more times.
- Wrap in plastic wrap and chill again for at least 1 hour before using.
Notes
- This is one of the rare times when you want your ingredients super cold so do not soften your butter. The steam from the cold butter and ice water creates little air pockets in the dough that help contribute to the flakiness.
- Planning to use the dough for a party? I like to make it the day before so the day of all I need to do is assemble the recipe I am using it in.
- The refrigerating time is key for extra flakiness.
Nutrition
Calories: 1919kcal | Carbohydrates: 147g | Protein: 21g | Fat: 140g | Saturated Fat: 88g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 6g | Cholesterol: 366mg | Sodium: 1686mg | Potassium: 242mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4255IU | Calcium: 73mg | Iron: 9mg