Recipe Quick and Easy Puff Pastry

5 / 5 (11 reviews)
  •  Quick and Easy Puff Pastry
  • 8Servings
  • Preparation
  • 12 h Sleep
  • Total
  • 319 kCal
    Per serving
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  • Category : Bread and Doughs
  • Sub-category : Doughs and Batters
  • Difficulty : 2
  • See the original French version

Congratulations ! This is the good season to make this recipe!



  • 1 bowl
  • 1 work space/cutting board
  • 1 rolling pin


  1. To prepare the puff pastry: pour the flour into a bowl, make a well and add the water, salt and vinegar inside the well. Knead by hand until the water is absorbed.
  2. Incorporating the butter into the puff pastry: knead the butter into the dough then shape into a ball and sprinkle with flour. Roll the ball into a square using a rolling pin, being careful not to roll it too flat. Rotate the dough a quarter turn to the right and continue pressing with the rolling pin. Rotate the dough a quarter turn to the right again and press again with the rolling pin; repeat 2 more times
    Step picture
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  3. The turns (= necessary to obtain the layers, or feuilletage, in the dough): while turning, make sure to keep your work space well floured to prevent the dough from sticking
  4. 1st turn: carefully roll out the dough in the form of a large rectangle (about 16x8 in or 40x20 cm). Fold the dough in 3 and flatten with the rolling pin
    Step picture
    Step picture

  5. 2nd turn: rotate the dough a quarter turn to the right and roll into a new rectangle, fold in 3 the same way as the first step and flatten a little with the rolling pin. Let stand 15 minutes in the refrigerator. Put a damp cloth on top of the dough in the refrigerator if you think the butter has melted (which is normal, since the butter heats up when you work with the dough; which is why it annoyingly sticks!)
    Step picture
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  6. Repeat the same folding step a 3rd and 4th time by turning the dough a quarter turn each time
    Step picture

  7. Cover with a damp cloth and refrigerate before using (minimum 2 hours, preferably overnight).

Final Thoughts...

  • An essential "turning" method; the way the butter is incorporated in this recipe saves time. And the result is great :)


Recipe comments


About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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