Quick and Easy Puff Pastry

A quick and easy recipe for puff pastry from scratch that is a game-changer for anything from dinner to desserts to appetizers. You will never buy store-bought again. Oh, and it’s only 3 ingredients!

Click on the image above to PIN to your Pinterest board!

I had no idea puff pastry was so easy to make! It may have been a mistake to learn because I have a soft spot in my heart for all things puff pastry, sweet or savory. I decided to try and make my own because I was craving chicken pot pie. In order to do this I needed puff pastry, so I went hunting for how to do it. Post on chicken pot pie coming soon!


Quick and Easy Puff Pastry

Never buy puff pastry again! This quick and easy recipe is a game-changer for anything from dinner to desserts to appetizers. You will never buy store-bought again!


  • Rolling Pin
  • cheese grater
  • pastry cutter


  • 1 ¼ cups all-purpose flour
  • 10 tbsp butter, chilled salted or unsalted (add 1/4 tsp salt if unsalted)
  • cup ice-cold water place measured water in ice while prepping, it needs to be REALLY cold


  • Place the flour in a mixing bowl.
  • Use your cheese grater (yes, you read that right) and grate your chilled butter into small pieces into the bowl of flour. This is a cool trick and makes the cutting in soooo much easier.
    shredded cold butter for puff pastry
  • Use a pastry cutter or fork to combine flour and butter into a crumble.
    crumbled puff pastry dough
  • Re-measure chilled water and add to flour mixture, stir in.
  • Once combined as best as possible, use your hands to form a dough ball, you will probably see bits of butter, which is good!
    puff pastry ball before rolling
  • Place dough on lightly floured surface, pat into a square using your hands.
  • Using a rolling pin, roll the dough into a rectangle.
    rolled out puff pastry
  • Fold the dough into thirds, rotate sideways, roll it out into a rectangle again and repeat a few more times.
  • Place the dough in a ziplock bag and refrigerate for at least 1 hour before using. The colder the better, work fast for ultimate flaky effect.


Once chilled, roll out what you need for whatever treat you are making! You can also freeze it if you have too much. Wrap it tightly in plastic wrap and store in an airtight container or ziplock bag in the freezer for up to 2 weeks. Thaw it in the fridge overnight before using.

Some ideas:

⭐Chicken Pot Pie HERE!

⭐Fruit danish

⭐Egg in a puff pastry basket

⭐Cronuts (I haven’t tried this yet but I saw photos and this is happening soon!)

⭐Pizza pockets

⭐Pasty, that one is for you guys in Wisconsin 😉

Leave a Reply

Your email address will not be published. Required fields are marked *