Puff pastry

Puff pastry

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(7 ratings)

Prep: 40 mins Plus chilling time

A challenge

Makes 625g pastry

Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 250g strong flour, plus extra for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 225g cold butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.

  2. Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.

  3. Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.

  4. Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.

  5. Repeat step four twice more, chilling each time. Chill for one hour before using.

    Watch our puff pastry video for a Good Food tutorial.

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Comments, questions and tips

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3rd May, 2016
Surprisingly easy once you got the idea. Works every time for both sweet and savoury recipes.
Ashley R
10th Nov, 2015
I made this last night and left in the fridge, this morning I made sausage rolls with it. I was very pleased with the pastry, you would never know it was my first attempt. A simple recipe.
Maria Maguire's picture
Maria Maguire
6th Jan, 2019
Should I use salted or unsalted butter? Or does it matter?
goodfoodteam's picture
8th Jan, 2019
Thanks for your question. We used salted to enhance the flavour but you can use unsalted if you prefer.
21st Dec, 2016
Puff pastry always looks and sounds daunting but it's actually really easy. The most essential piece of advice is: keep your ingredients absolutely stone cold. Even if you have to refrigerate between every turn rather than trying to squeeze in 2 turns, then do that (especially if it's a warm day). Once the butter softens, you run the risk of it melting and oozing between the layers; once that happens, it's ruined. Better to wait 20 mins and firm it up again and you'll end up with pastry that (quite literally) money can't buy. Also, at the start, I find it easier to roll my butter out to roughly the size of an A4 piece of paper (between 2 sheets of parchment/greaseproof) and make my détrempe (the flour/water mix) the same width but 1/3 longer. Once you have that rolled out, lay the flattened butter on the bottom 2/3 of the dough, fold the top of the dough over (so that it covers half of the butter) and then over again - and that's your first turn already done!
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