This homemade Easy Puff Pastry Dough recipe is absolutely incredible. It only uses 5 simple ingredients and bakes up so buttery and flaky! It uses the rough method so no special equipment is needed! If that wasn't enough, it's gluten free, nut free, eggless and can easily be vegan!
This Easy Puff Pastry Dough is so buttery, flaky and delicious; it can't even compare to store bought! Like with gluten free pizza dough, finding gluten free puff pastry that was also made in a nut free facility was particularly challenging, so I finally decided to try to make my own. And let me tell you, my life is forever changed for the better! No fancy equipment is needed...it's just that simple!
For recipes using my easy puff pastry dough, try my Chocolate Puff Pastry Twists and Apple Turnovers with Raspberry Glaze!
Reasons To Love This Puff Pastry Dough
- Allergy Friendly- This puff pastry dough recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Buttery & Flaky- The dough bakes up into buttery flaky deliciousness!
- Easy To Make- You don't need a food processor or tools to make this dough and it only uses 5 ingredients!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Kosher Salt- Brings out the flavors.
- Granulated Sugar- Adds a little sweetness to the dough.
- Cold Water- Pop the water in the fridge to make it super cold.
- Unsalted Butter or Vegan Baking Sticks- We need 1 ¼ cups (2 ¼ sticks) of cold butter or vegan baking sticks.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this a Vegan Puff Pastry Dough
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
How to Make this Recipe with All Purpose Flour
- Use 1 ¾ packed cups of all purpose flour (294 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Puff Pastry Dough
Here are the step by step instructions to make this easy puff pastry dough!
Step 1: Cut The Butter
Cut 1 ¼ cup of butter into ¼ inch cubes. Place the pieces on a plate and put back in the fridge while you prep the other ingredients.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, kosher salt and granulated sugar.
Step 3: Work In the Butter
Using clean hands gently work in the butter into the flour but do not break the butter down too much. It will still be in small cubes.
Step 4: Add in the Ice Cold Water
Slowly add in the ice cold water, a little at a time, and knead a few times until it forms a dough. Do not break down the butter too much.
If the dough is too sticky, add more flour 1 tablespoon at a time.
Step 5: Roll into a Rectangle
Place dough on a lightly floured surface. Roll the dough into a rectangle that's about 12 x 18.
Step 6: Fold into Thirds
Fold the dough into thirds (like a letter) along the 12 inch side towards the center so you end up with a 6 x 18 inch rectangle.
Step 7: Roll Dough into a Log
Along the 6 inch side, roll the dough into a log.
Step 8: Flatten the Log into a Square and Chill
Next, flatten the log into a square, wrap in plastic and chill for 1 hour.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount: (294 grams plus 3 tablespoons).
- Use Ice Cold Butter/ Vegan Baking Stick- The butter must be cold! If the butter ends up melting before baking then you will not have any flakes in the dough. The key to the flakes is the butter melting during baking.
- Use Your Hands- I would not use any equipment to make the dough as it can mash the butter too much and result in the dough not being flaky.
- Use Ice Cold Water- Make sure to use water that has been chilled in the fridge. The cold water helps to prevent the butter from melting prior to baking.
Recipe FAQs
Yes! You can make the dough the night before baking with it!
Store it in the fridge until ready to use. When ready to use, let sit on the counter for 5-10 min until able to roll out.
It makes 2 sheets like in a store bought package.
Storing: Store dough wrapped in plastic and in a zip top bag in the fridge for up to 2 days. When ready to use, let sit on the counter for 5-10 min until able to roll out with a rolling pin.
Freezing: Store dough wrapped in plastic and in a zip top bag in the freezer for up to 30 days. Thaw dough in the fridge the night before using. When ready to use, let sit on the counter for 5-10 min until able to roll out with a rolling pin.
More Easy Recipes You'll Love
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📖 Recipe
Easy Puff Pastry Dough
Ingredients
- 1 ¼ cups unsalted butter or vegan baking sticks, cubed and cold
- 1 ¾ cups plus 3 tablespoons multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- ¾ teaspoon kosher salt
- ½ tablespoon granulated sugar
- ½ cup water , ice cold
Instructions
- Cut 1 ¼ cups of butter into ¼ inch cubes. Place the cubes on a plate and put back in the fridge while you prep the other ingredients.
- In a large bowl, whisk together the 1 ¾ cups plus 3 tablespoons multipurpose gluten free flour, ¾ teaspoon kosher salt and ½ tablespoon granulated sugar.
- Using clean hands, gently work in the butter into the flour but do not break the butter down too much. It will still be in small cubes.
- Slowly add in the ½ cup ice cold water, a little at a time, and knead a few times until it forms a dough. Do not break down the butter too much.If the dough is too sticky, add more flour 1 tablespoon at a time.
- Place dough on a lightly floured surface. Roll the dough into a rectangle that's about 12 x 18 long.
- Fold the dough into thirds (like a letter) along the 12 inch side towards the center so you end up with a 6 x 18 inch rectangle.
- Along the 6 inch side, roll the dough into a log.
- Next, flatten the log into a square, wrap in plastic and chill for 1 hour.
- Use it for all your favorite puff pastry goodies!
Kathy says
I needed more layers, should I double the recipe? These were delicious and my spouse loved them also. Want to make a savory filling like mushrooms, onions and cheese. Enough for 6. Also to make baklava for Christmas. Suggestions?
Lee says
Hi Kathy! Thanks for the kindness! I would not double the recipe, instead make two batches for best results. Doubling the recipe can mess up the butter ratio and can cause the layers to not appear. Hope that makes sense!
Mark says
This worked out great, thank you! Definitely my new go-to pizza dough.
Nancy DiPaola says
The recipe was so easy to follow and came out perfectly delicious!
Donna Dipaola says
I was always intimidated to make my own dough, but this looks easy to do, so I’m giving it a go.
Ronnie H says
This recipe was so easy to make and my family loved it!
john says
This dough is perfect for all of my needs!
Steve says
Light. Flaky. Delicious!