Homemade Puff Pastry {Quick and Easy Recipe}
My quick and easy homemade puff pastry recipe is a must-have that will quickly become a staple in your baking repertoire – and what’s more, it’s foolproof!
Ah, puff pastry… For a long time, I thought it was reserved for professional pastry chefs. Needless to say, before making it myself, I preferred store-bought. But that was before I discovered this incredibly simple and quick recipe. Believe me, it has revolutionized my galettes des rois, tarts, and many other homemade treats!
I still remember the first time I tried making this homemade puff pastry. I wasn’t entirely confident, but I wanted to give it a go. In this recipe, you simply put all the ingredients in the bowl of your stand mixer (or mix by hand), then gently knead and roll out the dough, folding it several times without letting it rest.
To my great surprise, the result was incredible. A beautiful golden puff pastry, a light texture, and above all, that feeling of pride: “I made it myself!” Since then, it’s become a staple in my kitchen, especially in January, during the peak season for galettes des rois (king cakes).
Homemade Puff Pastry {Quick and Easy Recipe}
Before embarking on this project, I was already making my own shortcrust and sweet pastry, including my butter-free pie crust, which was a real success, but I had never dared to tackle puff pastry. Too long, too complicated… However, this recipe changed my mind. It’s quick, efficient, and frankly, the taste is incomparable to store-bought versions (even though I still use them sometimes…). Moreover, it’s incredibly versatile: perfect for desserts, savory dishes, and even impromptu snacks.
To give you an idea of how simple this recipe is, the first time I made it, my 18-month-old baby was with me. Imagine me, hands in the dough, trying to stop him from nibbling on the flour! And yet, I managed! In fact, the recipe is so simple that even with curious little hands, it’s child’s play.
What ingredients do you need to make this homemade puff pastry recipe?
This recipe is very simple and only requires 4 ingredients! You’ll find all the details below, in the recipe card. You can also use lightly salted butter and omit the fine salt from your dough.
- 250g all-purpose flour (T45) + a little extra for dusting
- 200g very cold butter
- 100ml cold water
- 1 teaspoon salt
A tip for making this quick puff pastry: the dough might be a little sticky. Don’t panic! I recommend chilling it for one to two hours, then working with it directly on a floured sheet of parchment paper. This not only prevents sticking but also makes folding much easier. Feel free to sprinkle a little flour between each fold to avoid any mishaps.
When preparing this quick puff pastry, you’ll notice that the pieces of butter aren’t completely incorporated. Don’t worry, that’s normal. With this recipe, you’ll get a light and crispy puff pastry in no time, without spending hours in the kitchen. You’ll love it!
Can you prepare this puff pastry in advance?
You might be wondering if this puff pastry can be made ahead of time? The answer is yes, and that’s a real plus. You can prepare it the day before and keep it in the refrigerator, or even better, make a large batch and freeze portions. Personally, I find this incredibly convenient for those weeks when I’m short on time. A last-minute dessert? Simply take some homemade puff pastry out of the freezer, and you’re all set for a tart, a decadent dessert, or even croissants for breakfast.
So, are you convinced? I promise you this recipe will revolutionize your relationship with puff pastry. No more rushing to the refrigerated section of the supermarket; you have everything you need at home to impress your friends and family. And above all, what pride to be able to say, “It’s homemade!”
Recipe ideas where you can use this homemade puff pastry:
How to make homemade puff pastry, quickly and easily, with photos?
Homemade Puff Pastry Recipe {Quick and Easy}
Ingredients
- 250 g all-purpose flour (T45) + extra for dusting
- 200 g very cold butter
- 10 cl cold water
- 1 teaspoon salt
Instructions
- In the bowl of your stand mixer (with the flat beater or the rotary beater) or in a hand mixing bowl, pour the flour, salt and butter cut into pieces.
- Start by roughly mixing the ingredients and gradually adding water until a ball forms. The dough will be sticky, which is normal.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 to 2 hours.
- Place the ball of dough on a large sheet of floured parchment paper and flatten it into a square, lightly flouring the surface.
- Roll out the square lengthwise to form a rectangle, flouring the surface as you go.
- Start by folding the bottom two-thirds of the dough over, then fold the remaining third over that. Rotate the dough a quarter turn (90 degrees), then repeat this process four times, for a total of five turns.See the diagram below.
- By kneading and flouring the dough, it becomes less sticky and easier to handle.
- Then, wrap the dough in plastic wrap and refrigerate it until ready to use. It also freezes very well.
Notes
