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–+ servings

Easy Puff Pastry

A quick homemade rough puff-style pastry made with grated frozen butter for flaky, buttery layers without traditional folding.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Bread
Cuisine French
Servings 1 lb

Ingredients
  

  • 14 tablespoons butter 7 oz / 198 g, frozen
  • 4–5 fl oz ice water 120–148 ml
  • 1 tablespoon lemon juice 15 ml
  • 2 ⅓ cups all-purpose flour 11 ½ oz / 325 g
  • ⅙ teaspoon salt

Instructions
 

  • Freeze the butter for at least 2 hours, preferably overnight.
  • Combine the ice water and lemon juice and set aside.
  • Mix the flour and salt in a large bowl.
  • Using the large holes of a grater, grate the frozen butter directly into the flour. Toss gently so the butter is coated with flour.
  • Gradually add the water and lemon mixture, reserving some as needed. Gently bring the dough together into a ball, using only enough liquid for the dough to hold together.
  • Wrap the dough and refrigerate for at least 1 hour before using. It may be refrigerated for up to 3 days or frozen for later use.
  • Roll and bake according to the recipe in which the pastry is being used. For best puff and crispness, bake in a well-preheated hot oven.

Notes

Keep the ingredients and dough as cold as possible and avoid overworking the pastry. The source recommends an oven temperature of at least 400°F (200°C) when baking puff pastry.
Keyword puff pastry
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