August 10

Easy Puff Pastry Recipe

66  comments

Your hunt of finding a puff pastry recipe has landed you with one of the most descriptive and complete puff pastry recipes. Puff pastry is a flaky light pastry made from laminated dough. It is made of thin layers of dough trapped in thin layers of butter.

Puff pastry recipe is famous all over the world and is an extremely popular breakfast recipe. The first known recipe of puff pastry with butter appeared in a Spanish recipe book “Libro del arte de cozina” published in 1607. It was written by Domingo Hernández de Maceras, Head cook of The University of Salamanca.  Puff pastry can also be leavened with baker’s yeast to create croissants, Danish pastry, etc.

Some of my popular breakfast recipes

Puff Pastry Recipe

Making puff pastry sheets from scratch at home needs a lot of patience and effort. Temperature and technique play a vital role in making these sheets.  The puff pastry sheets must be kept at a temperature of approximately 16 °C. This temperature avoids the butter from becoming runny.

From the technique, you must let the dough rest in between folds. This allows the gluten strands to link up and retain layering.

Time for some Mathematics now. The number of layers in a puff pastry recipe is calculated with the following formula:

L=(f+1)n

Where L means a number of final layers, f means a number of folds in a single folding move and n means the total number of such moves. The perfect puff pastry considered to have 729 layers. Looks complicated? Continue reading and you will be surprised to see how easy I have made it for you.

To make puff pastry at home, you don’t need any fancy gadget. All you need a large rolling pin and a good oven. If you are confused in selecting the best oven for yourself, click on the link and help yourself.

Let’s start the puff pastry recipe

Puff pastry ingredients are easily available in any kitchen. For puff pastry dough all we need is flour, butter, salt, ice cold water, and lemon juice.

PS: I recommend using a kitchen weighing scale and always be accurate with your ingredient measurements.

And for stuffing, I will be using potatoes, peas, cumin seeds, salt, red chilli powder, green chili, dry mango powder, and oil. You should feel free when it comes to stuffing. Modify it per your taste and choice.

 

Quick Notes

Tin Size10×12
Oven Temp160 °C
Baking Time20 min
MW Convection Temp150 °C
Baking Time20 min
Demold InstructionsImmediately
Cooling TimeNA

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

How to make puff pastry dough step by step

In a bowl mix flour, lemon juice, and salt. Add ice cold water and start kneading the dough. The dough should be firm just like regular chapatti dough. Cover the kneaded dough with damp cloth and let it rest for 20 minutes. This will help to develop the gluten into the dough.

On the other hand, shape the butter into a 6”x3” rectangular block. Sprinkle the butter with some flour during this process. Cover the block of butter with cling wrap and place it in the refrigerator.

puff pastry recipe Ingredients

After 20 minutes of resting time roll the dough into a 10”x6” rectangle.

puff pastry rolled sheet

Place the prepared butter block in the center and fold both the corners towards the center, covering the butter block completely. Cover it with cling wrap and refrigerate it for 20 minutes.puff pastry sheet fold

How to make puff pastry sheets

After 20 minutes, take the dough out on a lightly floured surface and using a rolling pin roll it again into a 12”x6” rectangle. Fold one side till the center. Now fold the other side and overlap it on the first side.

Make sure the edges are also overlapping each other perfectly. Again cover the dough with cling wrap and refrigerate it for another 20 minutes. Repeat the same process 3 more times.

For the final fold, take the dough on lightly dusted surface. Start rolling the dough into 12”x6” rectangle. Pull both sides together towards the center, however, do not overlap them. Overlap the two folded sides over each other to form a book. This is the final fold.

Folds of Puff Pastry Sheet

Cover it with cling wrap and refrigerate it. Our pastry sheet is ready. Now you can use these sheets immediately or can store in the freezer as well.

folded puff pastry sheet

Let’s prepare the stuffing

Heat a pan. Add oil to it. Add cumin seeds and sauté for 1 min. Then add mashed boiled potatoes, Pease and all the dry spices. Cook for 5 minutes and switch off the flame. Transfer the prepared stuffing to a bowl and let it come to room temperature.

Let’s bake the puff pastry

Roll the prepared pastry dough into a ¼ inch thick sheet. Cut it and place the prepared stuffing. Fold and shape as per your choice.

puff pastry recipe Stuffing

Place them on a greased baking tray. I am using a 10”x12” baking tray.

Cover it and place it in a refrigerator for 10 minutes. Meanwhile, preheat the oven to 160 °C. Now take the puffs out from the fridge and bake in preheated oven for 20 minutes or until they turn golden.

Puff Pastry ready for baking

Baking time can vary depending upon the size and temperature of the oven. So bake until they turn golden and all the layers puff up.

Pastry Puff

Frozen puff pastry sheets

To get best results, rest the prepared puff pastry sheet overnight in the refrigerator. It helps to solidify butter/fat between the layers which later on helps to give crispy and flaky puffs.

You can store these puff pastry sheets in freezer up to 6 months. Once the puff pastry sheet is ready, cover it with cling wrap or zip lock pack and keep it in the freezer. Whenever you want to use, just thaw it and bake it.

Puff Pastry sheets folded

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Recipe Puff Pastry
5 from 3 votes
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 6 hours 20 minutes
Course: Breakfast, Snacks
Cuisine: French
Servings: 6 puffs

Ingredients

Puff Pastry Dough Ingredients

  • 500 gm All Purpose Flour
  • 400 gm Butter Unsalted
  • 1.5 tsp Salt
  • 240 ml Water Ice Cold
  • 1 tbs Lemon Juice

Stuffing Ingredients

  • 1 cup Potatoes Boiled Mashed
  • 1/4 cup Peas Boiled
  • 1 tsp Cumin Seeds
  • 1 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Green Chilli Chopped
  • 1/2 tsp Mango Powder
  • 2 tbs Oil

Instructions

  • In a bowl mix flour, lemon juice, and salt. Add ice cold water and start kneading the dough. The dough should be firm. Cover the dough and rest it for 20 minutes.
  • On the other hand, shape the butter into a 6”x3” rectangular block. Cover it and keep it in refrigerator.
  • After 20 minutes of resting time roll the dough into a 10”x6” rectangle.
  • Place the prepared butter block in the center and fold both the corners towards the centre. Cover the dough and keep it in the refrigerator for 20 minute.
  • After 20 minutes, take the dough out on a lightly floured surface and using a rolling pin roll it again into a 12”x6” rectangle.
  • Fold one side till the center. Now fold the other side and overlap it on the first side.
  • Cover it with cling wrap and refrigerate for 20 minutes.
  • Repeat the Step 5, 6 and 7 three more times.
  • For the final fold, take the dough on lightly dusted surface. Start rolling the dough into 12”x6” rectangle.
  • Pull both sides together towards the center, however, do not overlap them. Overlap the two folded sides over each other to form a book.
  • Cover it with cling wrap and store in the freezer.
  • For stuffing, Heat a pan. Add oil to it. Add cumin seeds and sauté for 1 min. Add mashed boiled potatoes, Peas and all the dry spices.
  • Cook for 5 minutes and switch off the flame. Transfer the prepared stuffing to a bowl and let it come to room temperature.
  • Take the laminated puff pastry sheet from freezer and thaw it.
  • Cut it into desired shape, stuff and rest these in the refrigerator for 10 min.
  • Preheat the oven at 160°C and bake the stuffed pastry sheets in a preheated oven for 20 minutes.
  • When baked, serve hot with your choice of sauce.

Notes

  • Always prefer to use unsalted butter to laminate.
  • Quality of flour matters most for flaky puffs.
  • These laminated sheets can be stored in freezer up to 6 months.
  • Choice of stuffing is totally up to you.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Tags

Eggless, Savoury


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  • Hi Sonia I wish to try this recipe. But unable to grasp step no 4 which says “Place the prepared butter block in the center and fold both the corners towards the centre” pls explain. Secondly how much flour shd be used to prepare butter block ?

    • Hello Akansha,
      The amounts are mentioned in the recipe so please refer to the recipe card for that. Now coming to step no. 4, it’s just like wrapping a gift in gift wrap. Similarly, cover the butter into the rolled sheet of dough.
      Happy Baking!

  • Even after baking for 45 min my puff pastries were soft and not crispy donno what was wrong, used ingredients same as in recipe and follow Ed the instructions also

  • It takes effort and experience to get a good pastry sheet. I have tried many from other recipes. But your recipe and instructions made a very big difference. I followed each step. I tweaked it by reducing the quantity of both flour and butter. And voila!! It just came out perfect I should say. Perfectly crispy, flaky and soft on the inside. I was quite surprised myself. Thank you so much. Now I am confident of modifying it to my needs and style. Indeed your recipe made all the difference. Thanks a ton!!

  • 5 stars
    Lovely Recipe . Making Puff Pastry seemed to be a daunting task till now , but after going through your step by step instructions with pics ,I am sure I wl give it a go and very soon make it . Thank You for the easy recipe.

  • Hi Sonia, thanks for the well explained recipe. Planning to make it with wwf. Will inform you about the outcomes. I have already tried your bread and pav recipes and those were awesome. All recipes in 30days baking course are also perfect. Thanks again.

  • Hi Sonia,
    I love all your recipes. Have tried some too. Even this puff pastry I tried twice. But unfortunately both the times it did not come out flaky. However the taste was good and got finished in no time.
    When I was baking the pastry butter got oozed out a lot and my tray was filled with butter. I wonder where I went wrong. Please guide.

  • 5 stars
    Hello Sonia,
    I’ve ALWAYS wanted to make puffs at home. Thank you so very much for the recipe. I am not clear on one point though, “By shaping the butter into 6″x3″ block means to roll the butter between two layers of parchment paper ( this will avoid sticking of butter to the rolling pin).” Will you please put up a couple of pictures on this?

    Loads of love
    Geetha

    • Hello Geetha,
      It’s simple. Just place the butter between two sheets of parchment paper and using a rolling pin just shape it into a rectangular block of 6×3 inches.
      Hope it helps.
      Happy Baking!

  • Tried the puff recipe.. while rolling butter was coming out … and the puffs were not flaky either. How to stop butter coming out and make puffs flaky..how to get these perfect puffs??

    • Shabiqua,

      In puff pastry, time and temperature plays an important role. So don’t work in hot kitchen and follow the technique mentioned in the recipe.

      Happy Baking
      Sonia

  • Hi Sonia, I tried ur puff recipe, it was very nice in taste..
    I live in Bangalore and in month of December I tried to bake.
    My sheet was little sticky and after baking it didn’t turn gold color above..
    Base was burnt but above was in white color only..
    I don’t know where I’m wrong..
    Overall the taste and experience was very nice..
    Thanks again for sharing the wonderful recipe..

      • Hello Mam.. I tried puff pastry sheets.. few questions
        1. The butter- should it be a block or spread it on the sheet and then roll

        2. I could see the layers on my puff but they are tightly packed and not visible clearly l. What can be done

        • The butter should be like a even block that can be rolled easily and Puff pastry needs right amount of pressure while rolling and right temperature. Else it will not work.

  • Hi Sonia.Beautifully explained recipe. I just want to ask what should be the weight of 6″×rectangular butter block

  • Hi Maam,
    It feel really awesome while reading ur post.n know it must be awesome while cooking.i don’t have too much time to cook due to my job schedule.only Sunday i have time to spend with family n kids.n always worried to cook something delicious as well as nutritious.
    Thanks alot maam to share these things
    Regards,

    • Shweta,

      With my personal experience, I realized nutralite doesn’t give that buttery flavor to the puffs so I stopped using it. However, it can be used.

      Happy Baking
      Sonia

  • Hi
    am a baker too, have seen few of ur healthy bread recipes, very impressive.have done lots of baked goodies but yet to try puff pastries, as I stay away from using refined flours (maida), maida is a strict no into my kitchen. today or tomorrow planning to make a try with whole wheat,b4 that wanted to clarify if u have given a try and how the outcome was. Good luck for a healthy baking 🙂

    • Hi Soumya,
      Thanks for liking the work. I will recommend you to give it a shot with whole wheat and share your experience with me. I am constantly experimenting to find my perfect no-fail recipe.

      Regards
      Sonia

  • hii Sonia,

    have gone through the recipe and am looking forward to making this… my first time with puff pastries..

    am not too clear about “On the other hand, shape the butter into a 6”x3” rectangular block. Cover it and keep it in refrigerator.”

    so u r saying that we should roll out the butter to this size using flour for dusting… right??

    please advise.

    • Hi Hetal

      By shaping the butter into 6″x3″ block means to roll the butter between two layers of parchment paper ( this will avoid sticking of butter to the rolling pin).

      Happy Baking
      Sonia

  • Hi Sonia, I have recently subscribed to your blog, I love baking and live in Bangalore, please guide me on where to buy whipped cream for cakes.
    Regards ,
    Rachna.

  • Beautifully explained and simplified !!! Can’t wait to try it and you make it all doable! Thanks a ton !

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