How to Make Flaky, Buttery Puff Pastry - No Fuss

Learn how to make those golden, crispy layers with this simple puff pastry recipe. I’ll show you how to make the perfect puff pastry from scratch that’s buttery, flaky, and totally fuss-free. 

Check Out The Recipe Video Below

How to Make Flaky, Buttery Puff Pastry - No Fuss

Ingredients

300g x plain (all-purpose) flour, plus extra for dusting

4g x salt

150ml x cold water

200g x cold unsalted butter

Method

1. Make the Dough

In a large mixing bowl, combine the flour, salt, and cold water. Mix until a rough dough forms.Shape into a ball, wrap, and refrigerate for 30 minutes to rest.

2. Prepare the Butter Block

Slice the cold butter into 1cm-thick pieces and arrange them on a sheet of parchment paper to form a rectangle (about 15x20cm).Place another piece of parchment on top and use a rolling pin to press and flatten the butter into an even slab.Chill the butter block in the fridge until firm and ready to use.

3. Encase the Butter

Lightly dust your work surface with flour.Roll out the rested dough into a rectangle large enough to wrap around the butter block.Place the butter in the centre, then fold the dough over it like an envelope, fully enclosing the butter.

4. First Turns (Lamination Begins)

Roll the dough out into a long rectangle. Fold the bottom third of the dough up, then fold the top third down over it — like folding a letter (this is called a single turn).Rotate the dough 90°, roll it out again, and repeat the fold. Wrap the dough in cling film and chill for 1 hour.

5. More Turns

After 1 hour, repeat the roll–fold–rotate process twice more (2 more turns).Chill again for another hour.Then give it a final 2 turns after the second rest.

Your puff pastry is now ready to use! It should have beautiful layers and a buttery texture.

Storage

• Fridge: up to 3 days (well-wrapped)

• Freezer: up to 3 months