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Puff Pastry Recipe

Puff Pastry Recipe (All Butter)

Buttery, flaky puffy pastry recipe made from scratch.
Prep Time20 minutes
Chilling Time4 hours
Total Time4 hours 20 minutes
Servings: 650 grams
Calories: 310kcal

Ingredients

Main Dough

  • 170g strong bread flour
  • 90g plain flour
  • 1 teaspoon caster sugar (optional)
  • 1 teaspoon salt
  • 2 teaspoon lemon juice
  • 125ml water
  • 50g unsalted butter (soft)

Butter Block

  • 200g unsalted butter (soft)
  • 40g strong bread flour

Instructions

  • To a stand mixer bowl add both the flours, sugar, salt, lemon juice and water. Using a dough hook on a medium setting mix the ingredients together. While the ingredients are mixing add in the soft butter and continue to mix until a dough has formed. Remove the dough from the bowl and shape into a square. Wrap in cling film and place in the fridge while you make the butter block.
  • To the same bowl you used to make the main dough, add the flour and the soft butter. Remove the dough hook and attach the paddle then beat the butter and flour until well combined. Pour out the butter and flour onto a piece of parchment paper and shape into a square block as pictured. The block should be approximately 14cm in length, 11cm in width and have a depth of around 1.5 cm. Wrap the shaped block in the parchment paper and refrigerate until it is the same consistency as the main dough. This could take between 30 and 90 minutes.
  • Remove the dough and butter block from the fridge. Lightly dust a work surface then roll out the dough to double the size of the butter and place the butter block on half of the rolled-out pastry. Try and leave a little gap at the edge. Fold the pastry over the butter block then seal the edges by pushing around the edges with your finger. Fold any excess pastry underneath the butter block until you have a square securely around the butter block.
  • Roll the dough out longways to around 25cm length and 16cm width then fold over a quarter of the pastry then fold the remaining pastry on top. Turn the dough 90 degrees and roll it out again then repeat the folding. Place the dough back in the fridge for around 2 hours then repeat the roll out and fold process around 3 – 4 more times, refrigerating for 2 hours between each set of folds.
  • After the last fold, refrigerate the dough for around 2 hours before rolling out and using for your puff pastry recipe.