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Prepare time: 20 min
Passive time: 10 -12 hr
Ready in: 20 min + passive time

Who doesn’t like freshly baked puff pastry, especially when it is homemade? This is the easiest & quickest way to make puff pastry at home. The dough is ready in 20 minutes and after a whole night in the fridge, just roll it out and combine it with your favourite filling.

It’s delicious, flaky and contains no butter; therefore it’s low fat and digestible. Enjoy!


  • 400 g plain flour
  • 320 g hard margarine, frozen
  • 1 large egg
  • 1 tbsp vinegar (or white wine)
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 110 ml (app.)ice cold water


Beat the egg lightly and pour it into a measuring cup.

Add the vinegar, the lemon juice and mix well.

Add the water and stir.
Strain the liquid to separate any egg solids.

You must have 200ml liquid in total.
If needed, add a little more ice cold water.
Put it in the fridge.

In a large and deep baking pan, mix the flour with the salt.

Grate the frozen margarine into the flour with quick moves, coating the margarine with flour every few seconds.

Once you’ve finished grating, mix lightly with your fingers to make sure that all the tiny pieces of margarine are completely coated with flour.

Take the liquid out of the fridge and pour it over the flour mixture.

Mix gently with a spoon just until the flour mixture starts to moisten.

Start to fold and press the dough until it comes together.
This way, you’re creating layers.

Shape the dough into a rectangle and wrap it with food membrane.

Refrigerate it overnight and it’s ready for use.
Just roll it out and fill it with whatever you like.

Keep it in the fridge up to 3 days or in the freezer up to 4 months.
Put it in the refrigerator overnight to defrost it.

Recipe Video


  1. Can you tell me the measurements of the margarine, flour and water in cups not in grams and ml. please
    I dont own a kitchen scale.
    Thank you very much

    • Good morning from Greece! I’ll give you the measurements you asked for but since it is not the metric system we use, I can’t guarantee the recipe’s accuracy. Using an online unit converter, I found that 320 g margarine is about 1 1/2 cups (a little less) and 400 g flour is 3 1/4 cups. As for the water, 110 ml convert to 7.4 tbsps. I really hope this will help. Have a nice day!


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