Only 3-Ingredient Puff Pastry Dough

First off—thank you for being here! Whether you’re a seasoned baker or someone just dipping their toes into homemade pastry, I’m thrilled you’ve landed here. It genuinely means the world to share a recipe that’s so simple, yet so impressively delicious. This Only 3-Ingredient Puff Pastry Dough is everything I love in a kitchen project: easy, flaky, buttery, and endlessly versatile.

By the way, if you speak a bit of French or love quick savory meals, my friend Léa shared this cozy Oven-Baked Cod with Mustard you might love!

What is Puff Pastry Dough?

Puff pastry is that glorious, flaky pastry you find in buttery croissants, golden turnovers, and those delicate cheese straws that disappear from the snack table in seconds. Traditionally, puff pastry takes time—lots of it. But this version? It gives you beautifully layered pastry with only three ingredients and a lot less stress.

Why You’ll Love This 3-Ingredient Puff Pastry

• It’s just three ingredients—no fancy extras or additives.
• Freezer-friendly and perfect for make-ahead prep.
• You control the quality—fresh butter, your favorite flour, and zero preservatives.
• It’s shockingly easy, even if it looks gourmet.
• Oh, and did I mention? Anything but boring!!

How It Tastes

This puff pastry is tender on the inside, shatteringly crisp on the outside, and full of buttery richness that melts in your mouth. Whether you use it for sweet treats or savory snacks, the flavor is so much more satisfying than store-bought.

Benefits of Homemade Puff Pastry

• No preservatives or artificial ingredients.
• Cost-effective compared to store-bought versions.
• You can customize the saltiness by using salted or unsalted butter.
• Great for developing confidence in pastry-making!
• And the aroma when it bakes? Unreal.

Ingredients

Here’s what you’ll need to make your own puff pastry dough from scratch:

• 2 cups all-purpose flour
• 1 1/4 cup salted butter, cold and cubed
• 2/3 cup ice-cold water

That’s it. No egg, no sugar, no baking powder. Just real, simple ingredients that create magic.

Tools You’ll Nee

• Large mixing bowl
• Rolling pin
• Sharp knife or bench scraper
• Measuring cups
• Clean surface for rolling
• Plastic wrap or parchment paper
• Fridge space (important for chilling the dough)

Ingredient Tips & Substitutions

• Flour: All-purpose is perfect, but if you want a slightly more tender crumb, swap in 1/4 cup of pastry flour.
• Butter: Salted butter adds flavor, but feel free to use unsalted and add 1/2 tsp of salt to the flour.
• Water: Must be ice cold! It keeps the butter from melting into the dough too early.

Want to add herbs or spices? A pinch of thyme, cracked pepper, or even cinnamon (for sweet versions) can be folded in for extra flair.

this Recipe

How to Make Puff Pastry Dough (Step-by-Step)

1. Chill the Butter

Slice your butter into cubes and chill it in the fridge. Cold butter is key for those iconic puff pastry layers.

2. Mix the Flour and Water

In a large bowl, combine the flour and ice-cold water. Mix until loosely incorporated—it’ll be shaggy, and that’s okay!

3. Add the Butter

Take the cold butter from the fridge and gently mix it into the flour mixture. You want visible chunks of butter, so don’t overwork it.

4. Roll and Fold

Transfer the dough to a floured surface. Roll it into a rectangle, then fold it into thirds like a letter. Rotate, then roll and fold again. Do this at least twice.

5. Final Chill

Flatten into a rectangle one last time, wrap it up, and chill in the fridge for at least 30 minutes before using. This helps the butter stay firm and gives you ultimate flakiness.

What to Serve With Homemade Puff Pastry

• Savory: Cheese twists, sausage rolls, vegetable tarts, pot pie topping
• Sweet: Apple turnovers, palmiers, cream horns, fruit galettes
• Fancy but easy: Bake with brie and jam for an instant appetizer

I’m kicking myself for not having shot it folded over brie and fig jam—just trust me on this one.

Tips for Perfect Puff Pastry

• Keep everything as cold as possible.
• Work quickly to avoid melting the butter.
• Don’t overmix—those visible butter chunks are your friends!
• Add a sprinkle of flour as needed to avoid sticking.
• Chill between steps if your kitchen is warm.

Storing Your Dough

Fridge: Wrap in plastic wrap and keep for up to 3 days.

Freezer: Freeze for up to 2 months. Just thaw in the fridge overnight before using.

FAQ: Puff Pastry Edition

Can I make this dough ahead of time?

Yes! It stores beautifully in the fridge or freezer.

Can I use a food processor?

You can, but it tends to overmix the butter. Hand-mixing is best to keep those butter bits intact.

Can I make this dough vegan?

Yes, substitute with vegan butter (choose one with high fat content) and use the same method.

What if I don’t see many layers after baking?

This usually means the butter got too soft during prep. Keep everything cold and don’t skip the chilling step!

Final Thoughts: Why You’ll Come Back to This Recipe

This puff pastry is everything I hoped it would be when I first tried it—simple, buttery, and so, so satisfying. There’s a certain magic in taking flour, butter, and water and transforming them into golden, flaky bites of joy.

If you try it, I really hope you’ll come back and tell me how it went. It’s recipes like this that make baking feel like a superpower.

More Recipes You’ll Love If You’re Into This One:

• Red, White, and Blue Cheesecake Salad – creamy, festive, and no baking required!
• Strawberry Honey Butter – a dreamy spread to slather on your pastries.
• Homemade Fluffy Pancakes – because buttery layers deserve an equally fluffy breakfast pairing!

Join the Fun!

If you make this recipe, I’d love to see how it turns out for you. Leave a review below, pin your creations to Pinterest, or tag me @mmmrecipes with your puff pastry masterpieces!

Let’s keep the kitchen joyful and buttery together

Nutritional Info (per 1/8 dough portion)

• Calories: ~270
• Fat: 22g
• Carbs: 18g
• Protein: 2g
• Fiber: 0.5g
• Sugar: 0g

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