This homemade Puff Pastry Dough recipe is absolutely incredible. It only uses 4 ingredients and bakes up golden and flaky! It’s gluten free, nut free, eggless and can easily be vegan. This dough is actually quite simple to make, which is a welcome surprise because many other recipes are quite intense. Is it a little labor intensive? Sure, but so worth it!
This puff pastry dough recipe bakes up into golden flaky deliciousness; I can’t even believe what I’ve been missing all these years!
I have to be completely honest with you. Before now, I was never a fan of puff pastry. Even prior to celiac and food allergies, I would buy the frozen puff pastry dough and it just did absolutely nothing for me. It always seemed to have a bit of an after taste and a chemical taste even. I have to tell you...my life is now forever changed.
Check out my Gluten Free Chocolate Puff Pastry Rolls and Apple Turnovers with Raspberry Glaze to use with this recipe!
REASONS TO LOVE THIS Dough
- Allergy Friendly- This dough is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Golden & Flaky- The dough bakes up into golden flaky deliciousness!
- Easy To Make- You don't need a food processor to make this dough!
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 this one because it’s nut safe but it does contain dairy.
- Cold Water- Pop the water in the fridge to make it super cold.
- Salt It will get dissolved into the water.
- Butter or Vegan Baking Stick- We need 1.5 cups or 2.5 sticks of cold butter or vegan baking sticks.
EXPERT BAKING TIPS
Pre Cut and Chill Your Butter
The butter or vegan baking sticks need to be cut into ¼ inch pieces.
I find the easiest way to do this is to cut a slice of butter and then cut that slice into 4 smaller squares. You’re going to do this for all 1.5 cups (2.5 sticks) of butter.
Once sliced, place the pieces on a plate and put back in the fridge while you prep the other ingredients.
Chill Your Water
Make sure to measure out the water and then pop it into the fridge while you are starting to make the dough, so it gets even colder.
Don’t forget to take your cold water out of the fridge and add it into your dough. I may or may not be speaking from experience here. Haha!
STEP BY STEP INSTRUCTIONS
Here are the steps to make this dough!
STEP 1: Cut The Butter/ Vegan Baking Sticks
Cut 1 cup (2 sticks) of butter or vegan baking stick into ¼ inch pieces. Place the pieces on a plate and put back in the fridge while you prep the other ingredients.
Step 2: Mix the Water and Salt
Measure out the water and add the salt. Stir and let it dissolve and pop it in the fridge.
Step 3: Work In the Butter/ Vegan Baking Stick
Using the back of a fork and your clean hands, work the butter pieces into the flour in a large bowl.
Step 4: Add The Cold Water
Once the butter or vegan baking sticks are incorporated into the flour fairly well, add the cold water.
Continue to work everything together with the back of a fork and clean hands until a dough forms.
Step 5: Add More Flour If Needed
Add more flour here and there, a tablespoon at a time, if the dough is sticking to the bowl.
Step 6: Roll Out the Dough
Flour a clean work surface.
Next to the floured surface, shape the dough into a rough rectangle and place between two pieces of plastic wrap. I
find my plastic wrap isn’t big enough so I kind of do two sheets together. Two on the bottom overlapping and two on the top, overlapping. This way when you roll out the dough it doesn’t spread out the sides of the plastic wrap.
Press the dough with rolling pin and then roll back and forth to form a 12 x 18 inch rectangle. Yes, I actually take out a tape measure. Haha.
Step 7: Fold The Dough
Next, peel away the top plastic wraps and invert the dough onto the floured surface. Peel away the other pieces of plastic wrap.
Fold the dough into thirds along the width. Fold the top third down and the bottom third up to make a 6 X 18 inch rectangle.
Step 8: Roll Into a Log
Roll the dough into a log, from one of the 6 inch ends, making sure to roll the end under the dough.
If you’re wondering why this step is here, it is what helps make the dough so beautiful and flaky once it’s baked.
Step 9: Press Into a Square
After it is rolled, press the dough into a square. Wrap in plastic wrap and refrigerate for at least one hour before using.
HOW TO MAKE THIS VEGAN
Follow these simple steps to make sure the cake is vegan:
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
FAQ
Yes! You can make the dough the night before baking with it!
It makes 2 sheets.
Yes! The dough needs about 1 hour to chill. If you don't it will be a mess in your oven.
STORING AND FREEZING
STORING
Since gluten free and eggless baked goods are best the first day, we want to try to keep this puff pastry dough as fresh as possible.
Once the dough is made, store it wrapped in plastic wrap and then in a zip top bag in the fridge for up to 1 day.
If in the fridge already, no need to chill prior to baking.
FREEZING
Freeze the dough wrapped in plastic wrap and then in a zip top bag.
Freeze for up to 30 days.
To defrost, let thaw in the fridge overnight.
Other Easy Recipes To Try
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Puff Pastry Dough
Ingredients
- 1.5 cups unsalted butter or vegan baking sticks (2.5 sticks), cold
- ½ cup water , cold
- 1 teaspoon salt
- 2 cups gluten free flour
Instructions
- Cut the 1.5 cups or 2.5 sticks of butter or vegan baking stick into ¼ inch pieces. Place the pieces on a plate and put back in the fridge while you prep the other ingredients.
- Measure out the water and add the salt. Stir and let it dissolve and pop it in the fridge.
- Using the back of a fork and your hands, work the butter pieces into the flour in a large bowl.
- Once the butter or vegan baking sticks are incorporated into the flour fairly well, add the cold water.
- Continue to work everything together with the back of a fork and clean hands until a dough forms.
- Add more flour here and there, a tablespoon at a time, if the dough is sticking to the bowl.
- Flour a clean work surface. Shape dough into a rough rectangle and place between two pieces of plastic wrap. Press dough with rolling pin and then roll back and forth to form a 12 x 18 inch rectangle. Yes, I actually take out a tape measure. Haha! Also, I find my plastic wrap isn’t big enough so I kind of do two sheets together. Two on the bottom overlapping and two on the top, overlapping. This way when you roll out the dough it doesn’t spread out the sides of the plastic wrap.
- Peel away the top plastic wraps and invert the dough on the floured surface. Peel away the other pieces of plastic wrap. Fold the dough into thirds along the width. Fold the top third down and the bottom third up to make a 6 X 18 inch rectangle.
- Roll the dough into a log from one of the 6 inch ends, making sure to roll the end under the dough.
- Press the dough into a square. Wrap in plastic wrap and refrigerate for at least one hour before using. Enjoy!
Nutrition
Recipe adapted from The Food Network's Quickest Puff Pastry Recipe.
john
This dough is perfect for all of my needs!