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.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
