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Homemade Puff Pastry

Makes 2 small and 1 large dough recipe

I really thought making puff pastry would be hard but after some research, creating the recipe and making a strudel to try it out, this wasn’t that hard to do.


2 ¼ cup flour

¼ tsp salt

1 ½ cup very cold salted butter (from fridge)

¾ cup very cold water (from fridge)

¼ tsp salt


  1. Using a food processor with metal blade, add flour and salt

  2. Cut butter into cubes and place half in the food processor

  3. Pulse until butter is absorbed (about 10 one second pulses)

  4. Add remaining butter and pulse three more times just to combine

  5. Pour in water through the pour spout and pulse until dough comes together (important not to over process)

  6. Place dough on lightly floured surface

  7. Bring together and knead about ten times, you will see chunks of butter in the dough and that is good to have

  8. Lightly flour rolling pin and roll out dough to approximately 12 x 18 inch rectangle

  9. Fold dough in half three times, per photos

  10. Cover with saran wrap and refrigerate for 1 – 2 hours


  • You can use dough the next day or it can be stored in refrigerator a three days

  • It can be frozen by putting the saran wrapped dough in either Ziploc bag or airtight container and keep in freezer for a month. Put date on the container so you know when it needs to be used by. Thaw overnight in fridge when wanting to use it

  • If dough gets too brown while baking cover with aluminum foil and continue baking


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