Is puff pastry one of those things you often add to your grocery list around the holidays? I love to use it myself, but I wouldn't pay the shelf price. Let's make Sourdough Puff Pastry that's easy on the tummy and the wallet!
Holidays bring out all the rich foods, and many times people turn to pre-made froze appetizers. Often, those feature puff pastry crusts or shells. While delicious, I find that too much of those upset my family's stomachs. I wanted to keep the rich, traditional favourites on the table!
The number one reason we use puff pastry is to make Sausage Rolls. these are the perfect appetizer or even lunch. Make your own fancy finger food spread by adding Cocoa Almonds and whipping up some Ranch Dip.
Why You Need This Recipe
- Affordable and easy!
- You can stash this away in the freezer for a rainy day.
- Making layered pastry dough isn't hard at all.
Sourdough discard - I'm always looking for new ways to use up discard. We don't need the lift of active sourdough yeast here.
Butter - this is the star of any pastry dough! Use your homemade butter or from the store, but reach for unsalted if you have it.
Flour - regular all-purpose is the way to go.
How to Make Homemade Puff Pastry
***See recipe card below for precise measurements and instructions.***
Step 1: Mix flour and salt in a large bowl.
Step 2: Grate the butter on a box grater, then add to the flour. Mix quickly with your hands to coat the butter.
Step 3: Add water to discard, then add that to the flour mixture.
Step 4: Start adding more water a little at a time until the dough comes together.
Step 5: Knead the dough together, then divide into three equal parts.
Step 6: Roll each ball into a rectangle and fold into thirds. You're ready to use!
Tips and Tricks
- Work quickly so the butter doesn't melt.
- Frozen butter grates even easier so you don't even have to remember to thaw it ahead!
- Not a sourdough person? You can make Shortcut Puff Pastry!
You can, but we aren't looking for that yeast action here, which is why it's perfect for using discard. If you are feeding your starter regularly, you'll often have excess discard stashed in the fridge and this is perfect for using that up.
The great part about this recipe is you don't even have to remember to thaw it ahead of time! It's actually easier to grate it while still frozen, as you won't melt it as quickly in your hand.
This is equal to 3 boxes you'd grab at the store. Use it exactly as you would in any recipe calling for a box. Make sure to thaw before using if you store it in the freezer.
Yup - the longer you let it rest before you use it, the more fermented it is. I recommend chilling for at least 2 hours after mixing up. Not only does this allow fermentation to happen, it also ensures your butter is cold so that it doesn't melt out of the pastry when baked. You can leave it in the fridge for up to 2 days before using, but I'd freeze if it's longer than that.
photos by Kiara Colebank
More Sourdough Recipes
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Sourdough Puff Pastry
- 3 cups all purpose flour
- 2 teaspoons salt
- 18 oz cold butter
- ½ cup sourdough discard
- 1 cup cold water
- Combine flour and salt in a bowl.
- Grate the butter with a cheese grater and toss into flour with your hands until well combined.
- Add ⅔ cup water to starter and then stir into flour mixture
- Stir to combine, adding water in small amounts as needed
- Transfer onto your counter and gently knead a few times to make it come together. Divide into three equal pieces. They should be about 1 pound each.
- Take one ball and roll into a roughly 6"x 12" rectangle. Don't worry about it being super pretty but it helps if the ends are kinda square.
- Fold it into thirds so you're folding it like a letter. Repeat with other two.
- Put in a bag and refrigerate for 2 hours or up to 2 days.
- Wrap sheets well before freezing. Make sure and allow time to thaw completely in the fridge before using.
- This makes three sheets, which is essentially 3 boxes from the store.