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Puff Pastry Dough – Easy Method

Yields1 ServingPrep Time2 hrs 40 mins

Easier Puff Pastry Dough- If you have skipped the introduction , please go back and read( it is long i know but has important things listed to make sure you can beautiful results)

 167 grams maida or refined flour
 189 grams butter( very cold)* see notes
 80 ml ice cold water

Measure refined flour and water.Keep mixing bowl, spatula , refined flour and water in a freezer. It is the single most crucial step. So make sure to freeze these at least for half an hour.


Measure butter and cut it lengthwise. Place piece on a parchment paper in a single layer . Cover with plastic wrap and freeze for 1/2 an hour to 1 hour.


In the meantime, prepare a plate or dish by lining it with plastic wrap or parchment paper and keep in fridge. This will be used for storing our dough.


Now take out the chilled bowl from fridge and add refined flour to it. Actually I had chilled refined flour in the same bowl only. Now add frozen butter to it.


Using spatula ( which is chilling in freezer) to incorporate the butter into flour. Try to break pieces of butter into chunks using spatula. Make sure butter is evenly distributed in the flour. I mixed it in a silicon mat as it was easier to distribute it properly in it. I have frozen the silicon mat as well before this.


Now add chilled water little each time and bring the dough together. Add rest of water and using spatula bring dough together. Please don't use hands as we don't want butter to warm up and melt. SEE the texture here. The flour is coarse all through with even distribution / rubbing of butter and butter chunks are visible.


The dough will be bit crumby but don't worry.


Now just dab very little cold water ( as less as you can ) on hand and for one final time use hands and bring the dough together without kneading.


It might be difficult to manage crumbs but just put everything together and flatten a bit into disc


Now take out the plate or dish that we had kept in fridge for chilling in step 3 and wrap the dough tightly with cling wrap and keep on this tray


Chill in fridge for an hour or in freezer for 30 minutes at least.I kept in fridge for an hour and 15 minutes.


When the dough is chilling, keep your silicon mat or parchment paper and rolling pin in freezer.Also keep a dough cutter or bench scrapper in freezer if you want to use it.


Take the dough of fridge and sprinkle dry flour on a silicon mat. Place Dough on silicon mat ( which should be very cold) and start rolling with a rolling pin ( cold) .


Roll in the shape of rectangle but make sure that butter should not melt. Chunks should be visible in it.


Now fold old over the 1/3 of the dough  over the middle 1/3 of the dough ( from the smaller side of the rectangle) . Remove the excess dry flour from the top.


Then fold over final 1/3 of the dough  over the top.  The dough might still be crumby so you can use the cold wide spatula or bench scrapper to lift your dough and make folds. See picture for reference. 


Now turn the dough 90 degrees and roll again into rectangle.


Fold the 1/3 of the dough  over the middle 1/3 of the dough ( from the smaller side of the rectangle) . Remove the excess dry flour from the top. Then fold over final 1/3 of the dough  over the top.


Again turn the dough 90 degrees and repeat the process 1 or 2 more times. Please be sure that the butter is not melting. It was not that hot in my place so I was able to do it without freezing at this point. But if it is hot there, then keep dough in freezer for 15 minutes and then roll again and make folds.


Cover the dough with plastic wrap and keep in freezer for 15 minutes. Keep silicon mat and rolling pin in freezer too.


Now bring dough outside and roll it into rectangle and wrap and make folds . Turn 90 degrees and repeat steps.
Now place the dough again in freezer for 15 minutes. All through the process make sure the butter should not melt.


If you want you can use the dough with these many folds. But I wanted it to be very flaky so I took of dough from freezer one more time and repeated the folding process twice with cold silicon mat and rolling pin. So anywhere between 5 to 8 folds are good.


Now cover the dough tightly with plastic wrap and place in zip lock pack or air tight container. Refrigerate overnight. The dough keeps good in fridge for a couple of days when tightly wrapped with plastic. I wrapped it in parchment paper first then i wrapped it thrice with cling film and finally kept it in a zip lock pack.


You can use the dough the following day or any other later day. Just Chill your parchment paper or silicon mat and rolling pin and use the dough for making puff pastries/ potato or vegetable patties/cream puffs and baklava or any other recipe of choice.



I have used salted butter for the recipe but unsalted butter is preferred over salted one. Add salt if using unsalted.
If using salted butter, then add less salt in your filling while making savoury patties as the dough already contains a lot of salt.
IT is better to start the dough late evening that ways you wont have to do all the work in one day.