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Puff pastry - Dough
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3.40 from 38 votes

Homemade Puff Pastry

Rough Puff Pastry Recipe Recipe
Prep Time1 hr
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Dessert Recipes
Servings: 2 Sheets
Calories: 464kcal
Author: Darcey Olson
Cost: $3.00


  • 2 1/2 sticks Cold Unsalted Butter
  • 1/2 cup Water
  • 1 tsp Salt
  • 2 cup All-purpose Flour


  • Dice 2 sticks of butter into 1/4-inch cubes and refrigerate.
  • Add the salt to the water and let dissolve. Set aside.
  • Coarsely dice the remaining 1/2 stick of butter.
  • Add the flour to the food processor followed by the 1/2 stick of butter. Pulse about 13-15 times (1 seconds per pulse).
  • Add the remaining butter and pulse just 1-2 times.
  • Add the salt water mix and pulse 5 or 6 times, until the dough forms a rough ball. Do not over-process the dough!
  • Flour a cutting board and turn the dough inside out onto the cutting board.
  • Shape the dough into a rough rectangle and place between 2 sheets of plastic wrap.
  • Use a rolling pin, press the dough down to flatten and spread out.
  • Once flattened, roll the rolling pin over the dough until you create a 12" by 18" rectangle of dough.
  • Peel away the top piece of plastic wrap and turn over onto the floured cutting board. Peel away the second piece of wrap.
  • Fold the dough in thirds (width wise) folding the top third down and the bottom third up. You should end up with a 6" by 18" rectangle.
  • Roll up the dough starting with one of the short ends.
  • Press down the dough to create a solid square.
  • Re-wrap the dough in plastic wrap and refrigerate for at least an hour.


Calories: 464kcal | Carbohydrates: 95g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 1168mg | Potassium: 134mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 31IU | Calcium: 22mg | Iron: 6mg