Homemade Puff Pastry
This homemade puff pastry dough is so easy to make and tastes so much better than the store bought version. You won’t be dissapointed when you serve these.
Making homemade puff pastry dough is an absolute game-changer! Trust me, it’s incredibly easy to whip up and tastes infinitely better than anything you’d find at the store. Plus, when you serve these delightful pastries, you won’t be disappointed! Sure, the pre-made options may seem easier, but have you ever stopped to think about what you’re really putting into your body? If you’re curious, keep scrolling to learn why homemade is the way to go!
The Truth About Store-Bought Puff Pastry
Let’s talk about those store-bought croissants, like the ones from Pillsbury. They’re often used for quick rolls or to make pigs in a blanket, but they come packed with a laundry list of questionable ingredients. Just think about it: Would you willingly eat all those preservatives and additives if someone handed them to you?
Here’s a quick look at some ingredients found in Pillsbury Croissants:
- Enriched Bleached Flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid)
- Vegetable Shortening (hydrogenated palm oil, mono and diglycerides, TBHQ and citric acid as preservatives)
- Sugar and Baking Powder (including various chemical additives)
Yikes! On the flip side, my homemade croissant recipe requires only four simple ingredients: flour, water, butter, and salt. Now that’s a difference worth celebrating!
How to Make Puff Pastry Dough
Ready to dive into the fun part? Here’s how to create your own flaky puff pastry dough that will elevate any dish.
Step 1 Blend the Ingredients: Start by pulsing 2/3 of the butter with the salt and flour in your food processor until the mixture resembles pea-sized crumbles.
Step 2 Add the Remaining Butter: Next, add the rest of the butter but don’t pulse it for too long! You want to keep some larger chunks intact. These chunks are crucial because when they melt, they create steam. This steam forms those delightful air pockets that give your puff pastry its signature flaky layers. So, avoid over-processing for the best results!
Step 3 Combine with Water: Now, add the water and pulse 3 to 4 times just to bring the dough together. It’s okay if it looks super lumpy at this stage! Dump the dough onto a floured surface (sorry, no photo of this part) and knead it gently just until it comes together.
Step 4 Roll It Out: Roll the dough into a 12×18 inch rectangle. Keep in mind that the dough might be a bit sticky, so don’t forget to flour your surface!
Step 5 Fold and Chill: Time to fold the dough! Fold it in thirds lengthwise and then in fourths crosswise. It should resemble the picture below (insert image here). Pop it in a Ziploc bag or cover it with plastic wrap, then refrigerate for 1 to 2 hours until you’re ready to use it. If it’s going to be a while before you use it, check out the storage instructions below.
Storing Your Homemade Puff Pastry Dough
Short-Term Storage (Up to 24 Hours): For those times when you want to prep ahead, wrap your puff pastry dough tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 24 hours to let it rest before using.
Long-Term Storage (Freezing): If you want to stock up, divide the puff pastry dough into smaller portions for convenience. Wrap each portion tightly in plastic wrap, followed by aluminum foil, or use a heavy-duty freezer bag. Don’t forget to label with the date so you can keep track of freshness. To thaw, simply transfer the frozen dough to the refrigerator and let it thaw overnight. Handle it gently after thawing to maintain its fabulous texture!
More Specialty Dough Recipes
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Homemade Puff Pastry Recipe
Equipment
- Measuring Cups and Spoons
- Measuring Cups and Spoons
Ingredients
- 1¼ cups unsalted butter (very cold )
- ½ cup cold water
- ¾ tsp salt
- 2 cups all-purpose flour
Instructions
- Using a food processor, fitted with the metal blade, add 2 cups all-purpose flour, ¾ tsp salt and 1¼ cups unsalted butter cut in cubes and pulse 10-12 times, then add the remaining cold butter and pulse two or three times to combine, add ½ cup cold water and pulse four times (no more). Dough will look kind of shaggy.
- Place dough on a lightly floured surface and knead lightly until it starts to come together. With a rolling pin, roll into a rectangle approximately 12 x 18 inches.
- Fold the dough in thirds long ways, then in fourths short ways. Wrap in plastic and refrigerate for 1-2 hours or up to 2-3 days.
- Preheat oven to 400°F (200°C).
- From here you can cut the dough into triangles, fill with your desired toppings, roll up and bake for 15-20 minutes or until the dough is golden brown and cooked all the way through.
