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Puff Pastry Tutorial - How to Make Puff Pastry From Scratch

This step-by-step Puff Pastry Tutorial will have you making puff pastry from scratch in no time at all.
Servings 1 puff pastry sheet
Prep Time 1 d


  • 2 cups flour + extra for dusting
  • 1 teaspoon fine sea salt or table salt
  • 2/3 cup ice water
  • 8 ounces unsalted butter 2 sticks


Making the Butter Block

  • Sprinkle two sticks of butter with 1 teaspoon of flour.
  • Pound the butter with a rolling pin (a French one without handles or a spinner). Flour your rolling pin if necessary.
  • Use a pastry scraper to gather up the butter again. Avoid handling it with your hand, because that will soften the butter.
  • Keep sprinkling 1 teaspoon of flour, pounding, and gathering butter until the butter is pliable and doesn’t break when you fold it over.
  • Shape the butter into a 4x4-inch square, wrap in plastic, and refrigerate for at least 10 minutes.

Making the Lean Dough

  • Dump flour and salt onto a clean smooth surface and toss to mix. Form a mound with a little dip in it.
  • Sprinkle 1 tablespoon of ice water into the dip and fluff with you fingers in a scooping motion.
  • Gather the flour back into a mound and repeat until the flour is clumping together in large pieces and holds together when pressed. It will be shaggy and look really messy. You don’t want it to be dry and flakey though-even cold butter will sneak past dry cracks in the dough.
  • Press the dough into a square and wrap it in plastic. Refrigerate for 30 minutes.

Wrapping the Butter Block in a Lean Dough Package

  • Remove the dough from the fridge, unwrap it, and roll it out into a 7-inch square.
  • Place the square of butter on top of the dough at a 90-degree angle. This part always confuses me. Basically, the square of butter looks like a diamond inside a square. 
  • Pull the 4 corners of the dough into the center of the butter square so that they meet in the middle. Pinch to seal.

First Turn

  • Lightly flour the work surface. Flip the dough and butter package so that the seams are down.
  • Roll out into a rectangle measuring 12 inches long by 6 inches wide. Tips for rolling out: ideally, you want to only roll the dough length-wise, extending the dough in length only. Try to keep the width of the dough the same throughout the entire process, without rolling it out to increase the width at all.
  • Fold the top down towards the middle and then fold the bottom over the folded top. You are folding a dough letter! Depending on how hot your kitchen is and what surface you are working on, you may need to refrigerate the dough after every turn rather than after every two turns. Signs that indicate it’s too warm: the butter starts to pop through the lean dough or your dough is sticky.

Second Turn

  • Rotate the dough so it looks like a book about to be opened (seam is on the left, the “page” or dough edge is on the right).
  • Roll out into a rectangle measuring 12 inches long by 6 inches wide.
  • Fold it like a letter again.
  • Push your finger into the dough at the edge, making two dents to mark that you’ve done 2 turns. Wrap the dough in plastic and refrigerate for 30 minutes.

Third and Fourth Turns

  • Do two more turns. Make 4 dents on the edge of the dough, wrap in plastic wrap and refrigerate for 30 minutes again.

Fifth and Sixth Turns

  • Do a final two more turns, making the total 6. Wrap in plastic and chill for at least 60 minutes or overnight.


  • Puff pastry is best used fresh but it can be kept several days in the fridge before using it.
  • If you are going to freeze your puff pastry dough, complete 4 turns and wrap the dough in plastic wrap and tin foil. Thaw overnight in the fridge and then do turns 5 and 6 before baking with it.
Author: Megan Wells
Course: Tutorial