Name: My Easy Homemade Puff Pastry
Yield: 0
Cuisine: France
Ingredients: 360 g ofwheat flour (T55); 250 g ofbutter (You need top-quality butter—the best in the world. No churned butter (it has too much water in it), and definitely no spreadable butter—otherwise you might as well buy your mille-feuille at the local discount store; it’ll taste better. And keep the butter in the fridge—it has to be super cold!); 1 tbsp ofwhite vinegar; 210 g ofwater (cold); 1 teaspoon ofsalt; parchment paper; rolling pin

basic preparations desserts pastries quiches and savory pies sweet pies turnovers and pastries

Updated on 19 February 2026 by

lepetitfred

8 reviews 4.2 : Very good

Diet

Vegetarian

Level

Intermediate

Calories

369 pour 100g

Here is my recipe for homemade puff pastry, heavily inspired by a recipe from 180° magazine and its special edition .

As you’ll see, making puff pastry isn’t rocket science—as long as you take the time to enjoy a nice aperitif and plan to watch a good movie 😉

You get the idea: puff pastry is, above all, a matter of patience and waiting between the various stages of rolling and folding, which we’ll repeat several times.

But in the end, you’ll get a puff pastry that’s every bit as good as store-bought versions. And all with high-quality ingredients you’ve chosen yourself!

Puff pastry is used in many sweet and savory dishes, such as fruit or vegetable tarts and pies, pastries, as well as the famous mille-feuille, whose recipe I’ll be posting here soon!

360 g of wheat flour T55
250 g of butter You need top-quality butter—the best in the world. No churned butter (it has too much water in it), and definitely no spreadable butter—otherwise you might as well buy your mille-feuille at the local discount store; it’ll taste better. And keep the butter in the fridge—it has to be super cold!
1 tbsp of white vinegar
210 g of water cold
1 teaspoon of salt

Kitchen utensils
parchment paper
rolling pin

1
Combine the flour, salt, vinegar, and cold water.
Don't knead the dough (too much); just mix it together (this is called the "détrempe").

Put the dough in the fridge.
2
Cut the butter in half, place the halves side by side between two sheets of parchment paper.
Using a rolling pin, pound it (yes, you really do hit it with the rolling pin). The idea is to flatten it to a thickness of 2 cm.
Place it in the fridge for 1 hour.
3
Have a drink while you wait (but in moderation).
After this initial wait (this is when you’ll get to watch a great movie 🤩), dust a work surface with flour and roll out the dough to a thickness of 3/4 inch in a square shape.
Place the butter in the center at a 45-degree angle.
4
Next, fold the edges of the dough over the butter.
It’s easier to see in the photo!
5
Next, roll out the dough into a rectangle.
6
Now fold the dough into thirds.
Rotate the dough 90 degrees and repeat the process (rolling out and folding).
7
Then put the dough in the fridge for 2 hours.
Start your movie. Repeat
this folding process two more times. I do it twice in the evening (before and after the movie) and once the next morning.
8
There you go—you enjoyed your movie and your drinks, and by noon the next day, you’ve got some amazing puff pastry!