Go Back
Print Recipe
5 from 1 vote

Step-by-Step Guide to Making Classic French Puff Pastry


  • 1 1/4 oz of unsalted butter 35 g
  • 2 cups of all purpose flour 250 g
  • 1 teaspoon of salt
  • 5 oz of water
  • 8 1/4 ounces of unsalted butter 250 g


Rough Dough:

  • Make the beuree en pommade - microwave 35 g of butter for a 15 seconds at a time until it looks like thick sour cream.
  • In a mixing bowl, sift the flour and add the salt
  • In the bowl, form a well with the flour/salt and add the softened butter in the middle
  • Mix together and slowly add 4-5 ounces of water until a rough dough forms
  • Flour a surface and work the dough into a round ball
  • Score the ball in a t-shape and open it up (see picture above)
  • Place in a clean bowl and cover with plastic wrap
  • Chill for 30 minutes

Butter & Rough Dough

  • Wrap your butter in plastic wrap and flatten with a rolling pin creating a disk of butter
  • Flour a surface and roll out the rough dough into a cross shape (see picture above)
  • Add the butter disk to the dough
  • Fold in the edges to cover the butter disk completely
  • Roll out the dough length wise (about 9 inches)


  • For the first turn, fold one side of the dough into the center and then fold the other side on top
  • Roll out the dough length wise again (about 9 inches)
  • For the second turn, repeat the fold and roll out again
  • Chill for an hour
  • Ideally, you would complete 6 turns but the dough must chill for 1 hour after 2 turns


  • Baking times will vary depending on what the final produce you make with the puff pastry. I baked them at 410 degrees (210 Celsius) for 15 minutes to make puff pastry twists.