Making puff pastry from scratch may seem daunting, but the results are worth every buttery layer! With a little patience and practice, you’ll be able to create delicious, flaky pastry dough at home that can be used for everything from croissants to tarts.

Ingredients:

2 ½ cups (300g) all-purpose flour

1 tsp salt

1 cup (225g) unsalted butter, cold and cut into cubes

¾ cup (180ml) cold water

Extra flour for rolling

Directions

1. Mix the Dough:

In a large mixing bowl, combine the flour and salt.

Add 2 tbsp of the butter (just a small amount) to the flour and mix with your fingers until the flour looks sandy.

Gradually add the cold water, mixing until the dough comes together. You want the dough to be smooth but not sticky.

Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.

2. Prepare the Butter Block:

Place the remaining cold butter cubes between two sheets of parchment paper.

Use a rolling pin to pound and flatten the butter into a square about ½ inch thick. Try to keep it even.

Refrigerate the butter block for 20 minutes so it firms up but remains pliable.

3. Enclose the Butter:

Roll out the chilled dough on a floured surface into a square, about twice the size of the butter block.

Place the butter block in the center of the dough.

Fold the corners of the dough over the butter like an envelope, fully encasing the butter. Pinch the seams to seal.

4. Rolling and Folding (Laminating):

Roll the dough out into a long rectangle, about ¼ inch thick.

Fold the dough into thirds, like folding a letter (this is the first fold).

Turn the dough 90 degrees and repeat the rolling and folding process 5 more times, for a total of 6 folds. If the dough or butter starts to soften at any point, chill in the refrigerator for 20-30 minutes between folds.

5. Chill the Dough:

After the final fold, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (or overnight) before using.

6. Use the Puff Pastry:

When ready, roll out the puff pastry dough for your desired recipe (tarts, croissants, turnovers, etc.). Follow your recipe’s baking instructions for time and temperature.

This method creates the flaky layers that make puff pastry so light and crispy!