So yes, I prefer to make my own puff pastry.  I know, I know…this seems nutty.  But you already know about this side of me, so it can’t come as that much of a surprise.  I considered adding this tutorial to my Making the Basics series, but it seems kind of contradictory to call puff pastry basic.  Certainly, it isn’t a basic ingredient in the sense that canned tomatoes, frozen spinach, or beans are, but it is an item that is typically purchased pre-made and frozen.  If you’re anything like me, your first bite of the homemade stuff will be all you need to kiss the store-bought variety goodbye.  The glorious buttery, flaky delicate layers of dough are exactly what the packaged version should be but never seems to actually be, at least in my experience.  Puff pastry is definitely an indulgent treat to be enjoyed only sporadically, so when the time comes we should do it justice.  And I know I say it all the time but I promise, this is really much easier than you might imagine.

Read on below for the full step-by-step instructions with photos. Also, here are just a few of my favorite things to do with puff pastry:

Flaky apple turnovers.  Make them immediately, thank me later.

Caramelized onion tart.  I have no words.

Baked brie with apple compote.  One of my favorite fall appetizers!