Easy Puff Pastry Dough
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!
Servings: 1 pound pastry dough
Calories: 2757kcal
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 a gluten free multipurpose flour with xanthan gum already in it)
- 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 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.
- 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!
Notes
For Vegan: Use a gluten free flour free from dairy, vegan sugar and vegan baking sticks.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams).
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.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 2757kcal | Carbohydrates: 158g | Protein: 24g | Fat: 237g | Saturated Fat: 146g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 61g | Trans Fat: 9g | Cholesterol: 610mg | Sodium: 1781mg | Potassium: 69mg | Fiber: 21g | Sugar: 13g | Vitamin A: 7091IU | Calcium: 213mg | Iron: 8mg