Puff Pastry Recipe

basic cookery
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 Updated 18/03/2017

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A puff pastry requires quite a lot of patience but is well worth the effort. It is a very light and buttery pastry making it ideal for mille feuille, vol-au-vents and sausage rolls.

Here are links to other pastry recipes on the site:

Biscuit Crumb
Biscuit Pie
Hot Water Crust
Pate Sucree
Rough Puff
Suet Crust


  • 2 cups (8oz) plain/all purpose flour
  • 1 cup (8oz) unsalted butter
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • cold water
(see measure conversions for more information on quantites)


  1. Sift the flour and salt into a large mixing bowl.
  2. Take about a heaped teaspoon of the butter and rub it into the flour.
  3. Add the lemon juice and form into a stiff dough, adding a little water if necessary.
  4. With cool hands, knead the pastry lightly.
  5. Roll the dough out on a lightly floured surface, shaping it into an oblong.
  6. Make the oblong twice as long as it is wide.
  7. Place the rest of the butter into the middle of one half of the pastry and then fold the other half of the pastry over the butter.
  8. Press on top of the butter with the rolling pin and then roll the pastry out again into an oblong.
  9. This time make the oblong three times as long as it is wide.
  10. Fold the pastry into three and put into the fridge to rest for 15 minutes.
  11. Roll, fold and rest six more times before finally placing in the fridge again for a few hours (or over night if convenient).
  12. The pastry is then ready to use.

Prep Time: 240 minutes

Cook Time: NA

Yield: NA


Thank you for the recipe! Can you freeze this pastry?
#1 - zi - 02/06/2011 - 08:00
I need to see somebody making the dough coz it is quite involving. But its quite clear i can try on my own.
#0 - Ruth Nyirenda - 12/01/2010 - 06:49
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