Puff pastry perfect for Sweet or Savory Fillings
Homemade Puff Pastry in Minutes
Skip the store-bought dough—this 3-ingredient puff pastry is buttery, flaky, and incredibly easy to make. With just flour, salt, and butter (or your preferred fat), you can create a versatile dough that’s ready to impress.
Use a Food Processor for Speed
Add the ingredients to a food processor, pulse a few times, and you’ll have dough ready in under 5 minutes. Chill for an hour in the fridge, and it’s ready to roll—literally.
Puff Pastry Perfect for Empanadas, Tarts, and More
Whether you’re craving sweet guava pastries, chicken empanadas, or beef hand pies, this quick puff pastry is your go-to base. It bakes up golden and flaky every time.
🌿 Domestic Gourmet Tip
Add a teaspoon of Domestic Gourmet Organic Annatto Oil – Aceite de Achiote into your dough for a subtle earthy flavor and a beautiful golden hue—especially stunning for Latin-inspired savory pastries.
iBuen provecho!
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3 Ingredient Puff Pastry
Ingredients
- 2 cups all-purpose flour
- 2½ sticks salted butter cold 10oz
- ⅓ cup cold water
- 1 tbsp cold water reserved may not be necessary
Optional:
- ½ tsp table salt use this salt only if using unsalted butter
Instructions
- Cube cold butter into tablespoon sizes. You should have 20 pats of butter.
- In a food processor, add flour and ½ stick of butter (4 cubes) and pulse a half-dozen times.
- Add the rest of the butter, spread evenly across the top of the flour and butter mixture in the food processor, and process for 5 seconds.
- Add in the cold water and process until a rough dough ball forms, almost clearing the sides of the food processor. Expect some smeared butter as it has softened during processing.
- Remove dough from the food processor onto a long piece of floured parchment paper. Roll the dough into a sheet with a floured rolling pin—approximately ¼" in thickness.
- Lightly flour the top of the puff pastry dough and cover with another piece of parchment paper.
- With one piece of parchment paper on the bottom of the puff pastry dough and one piece on top, fold the dough into thirds (like a letter before putting it into an envelope).
- Cover with plastic wrap, so the dough doesn't dry out, and place inside the refrigerator to rest for approximately 1 hour. At this point, you can freeze instead of refrigerating, keeping well for up to 6 months.
- Once the puff pastry dough has rested in the refrigerator, it is ready to use.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
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