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    Homemade Puff Pastry

    Flaky, buttery, and made with real cheddar, this homemade puff pastry comes together easier than you'd expect and tastes better than anything store-bought.
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Freezing and chilling time: 3 hours
    Total Time: 3 hours 40 minutes
    Servings: 8 servings

    Ingredients

    • 3 cups all purpose flour
    • 2 tsp sugar
    • 1/2 tsp salt
    • 8 ounces unsalted butter, cold
    • 4 ounces cheddar cheese, cold
    • 1 egg, whisked
    • 8-9 tbsp ice water

    Instructions

    • Place butter in the freezer to chill for at least 1 hour.
      Meanwhile add 3 cups of flour (360 grams), sugar and salt to a large bowl, set aside.
    • Using a box grater, grate the butter and cheese directly into the flour mixture.
      Toss gently with a fork periodically to avoid creating one big clump of butter or cheese.
    • Add 7 tablespoons of cold water to the bowl, gently mix with a spoon or rubber spatula. Test the dough by squeezing a handful in your palm. It should hold together when pressed but still feel slightly dry. If the dough is too crumbly, add the remaining tablespoon of water. Form the dough into a rough square, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
    • Place dough on a lightly floured counter and roll into roughly a 9 x 12 inch rectangle. Fold into thirds. Turn dough 90° and roll it into a 9 x 12 inch rectangle again. Repeat 2 more times for a total of 4 turns and folds. If dough becomes too warm, chill for an hour before finishing the folds.
      Chill dough for at least one hour.
    • Preheat oven to 400°F. Divide dough into 2 equal rectangles. Roll each piece into a 9 x 12 inch sheet. Prick with a fork and brush with egg wash. Bake for 20 minutes or until golden.
    • Use as you would a traditional puff pastry! If making my tomato tart or mushroom tart add toppings now or leave unbaked before making my pesto cheese straws or bacon egg pastries.

    Notes

    The serving size will depend on what you're making with the pastry.
    • Keep everything cold. Cold butter and cold dough are key to creating those flaky, buttery layers. If the dough starts to warm up at any point, pop it back in the fridge.
    • Don’t overwork the dough. Mix and fold just until combined. Overworking can melt the butter and make the pastry less flaky.
    • Grate the butter and cheese. Using a box grater helps distribute them evenly and makes the folding process much easier (and faster!).
    • Handle with a light touch. When rolling and folding, use gentle pressure so you don’t flatten the layers you’re trying to build.
    • Chill between folds if needed. If the dough gets sticky or soft, a quick chill will make it easier to work with and improve the final texture.
    • Use a light-colored baking sheet. This helps prevent over-browning on the bottom and ensures even baking.
    • Dock the dough before baking. Poking holes with a fork helps prevent too much puffing in areas where you want it to stay flat (great for tarts or flatbreads).
    • Watch baking time closely. Bake until golden and crisp, but don’t overbake or it can lose that delicate, flaky texture.

    Nutrition Information

    Serving: 1servingCalories: 443kcalCarbohydrates: 37gProtein: 9gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 96mgSodium: 251mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 880IUCalcium: 118mgIron: 2mg