If you like making your own pastry for those delicious homemade tarts and pies, maybe we can tempt you to try making homemade flaky Sourdough Puff Pastry! Buttery and flaky, just like your usual pastry, this recipe contains sourdough starter discard, giving your pastry an extra layer of flavour! Yes, we are talking about that signature sourdough tang! Our Sourdough Puff pastry is great to use in both savoury and sweet dishes.
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Before you begin, I would note that this pastry makes a delicious pie dough or tart base. It is also brilliant when used to make palmiers, hand pies or bear claws.
But if you are looking to make Sourdough Danish Pastries, Sourdough Croissants or Pain Au Chocolat, you will need an enriched dough made with an active sourdough starter (freshly-fed sourdough starter). For guidance, head to our basic Overnight Sourdough Croissant Dough Recipe.
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Why Use Sourdough Discard To Make Puff Pastry
If you've ever made your own puff pastry, you will know that it can take patience, precision and a gentle hand when rolling. Having said that, sourdough puff pastry also has huge benefits.
Not only does it add to the flavour (that signature sourdough tang!), but the wild yeast and good bacteria in the sourdough starter make the dough a lot easier to roll out (it contracts less) and the pastry stays fresher for longer!
Puff pastry, sourdough or not, does take a bit of practice, but I wouldn't be discouraged from making it, even if you are a beginner. Even if it doesn't turn out perfectly, it is still a buttery delight and will taste great! And trust me, it's just as good, if not better than, store-bought puff pastry!
Equipment Needed
- Stand Mixer with Dough Hook Attachment
- Rolling Pin (we love our stainless steel rolling pin)
- Good Quality Parchment Paper (we like Bacofoil Parchment Paper)
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Ingredient Notes
- plain flour: also known as all-purpose flour.
- sourdough discard: 100% hydration (which means it is made up of equal parts of flour and water). We use unfed starter but avoid overly acidic starter that's not been fed for more than a couple of days.
- butter: you may choose to use salted or unsalted butter, depending on your preferences and what you intend to use the pastry for. You will need butter both for the détrempé and for laminating. We will use melted butter for the dough, and cold butter for lamination.
- cold water.
You can find the ingredient quantities and a full method in the recipe card below.
Step-By-Step Method
Sourdough Puff Pastry is made over a couple of days. On the first day, we make détrempé (the dough itself) and then leave the dough to bulk ferment (it doesn't make the dough rise much, but it helps with digestibility and the ease with which you'll be able to roll out the pastry). On the second day, we laminate the dough with butter and chill, before using the pastry in all sorts of delicious recipes!
Day 1: Détrempé
1. Melt 50g of the butter and set it aside to cool down. In a large bowl of a stand mixer (we use and love Kenwood), add the plain white flour, sourdough discard, cold water and melted butter.
2. With a dough hook attachment, mix it until it forms a ball (about 10-15 minutes). Place the dough in a clean large mixing bowl, cover and pop in the fridge for 8-12 hours, or simply overnight. Cold bulk fermentation will not allow the weak yeast colonies in the sourdough discard to rise the dough much, so don't expect the volume of the dough to change much.
Day 2
Butter Parcel
1. Take the 200g butter block out of the fridge to warm up a bit so it's a bit more pliable (it doesn't have to come to room temperature though). Place it on a sheet of baking parchment, and place another sheet of parchment on top. Using a rolling pin, gently roll it out into a 20x20cm (8×8 in) square. Take care not to break the butter, leave it to soften further if it's too brittle to roll. When rolled, wrap it in the parchment and place it in the fridge for a short while to firm up.
2. Take the dough out of the fridge and place it on a floured surface. Trying not to knock all the air out of the dough stretch and roll it out into approx. 25x25cm (10x10in) square.
3. Take the butter out of the fridge, unwrap it and place it in the middle of the dough square. Stretching one side at a time, fold the edges into the middle, creating a square envelope (see photos below). Stretch and fold all four sides into the middle, and pinch the edges together. You should now have a 20x20cm butter packet.
Lamination
1. On a lightly floured surface, using a rolling pin, very gently start rolling it out into a 20x60cm (8x24in) sheet on a lightly floured work surface. Be careful and gentle with the dough, making sure your rolling pin doesn't stick and expose the butter.
2. Move the pastry sheet so that the long edge is facing you. From the short edge, hold ⅓ of the sheet into the middle, then take the opposite short edge and fold it over the first one (like a letter or a pamphlet). If your butter is very soft and the dough is hard to handle, wrap it in a sheet of parchment paper and pop it in the fridge to firm up for 30 minutes. If your kitchen is cold and you've worked fast, you can continue with the next step.
3. Turn the dough so that the long open edge is closest to you. Roll the dough out into a 20x60cm (8x24in) sheet again. Fold the dough like a letter or a pamphlet (just like before). 4. Repeat this process two more times.
5. Wrap the folded dough in a large piece of parchment paper, a piece of plastic wrap or beeswax wrap and place it in the fridge for at least 2 hours for best results before rolling out and baking.
Storage
Wrap the pastry in clingfilm or baking parchment and store it in the fridge for at least 2 hours before using it in recipes. Or you may choose to refrigerate it for up to 2 days. Alternatively, you can freeze it for up to 4 months. Simply thaw it before using it and roll it out.
Storage
Wrap the pastry in clingfilm or baking parchment and store it in the fridge for at least 2 hours before using it in recipes. Or you may choose to refrigerate it for up to 2 days. Alternatively, you can freeze it for up to 4 months. Simply thaw it before using it and roll it out.
How To Use Sourdough Puff Pastry
If you're looking for ideas on how to use your homemade sourdough puff pastry, we have you covered. You can make anything from sausage rolls to homemade pie crust for savoury pies and tarts. Here are some of our favourite sweet and savoury recipes for you to try.
Sweet
- Galette Des Rois with a British Christmas Twist
Salted Caramel Banana Tarte Tatin with Pecans - Puff Pastry Mince Pies (Easy, 4-Ingredient Recipe)
Savoury
- Courgette & Whipped Feta Tart on Puff Pastry Base
- Torta Pasqualina: Italian Spinach Pie for Easter
- Mushroom Tart with Crispy Baked Leeks
- Easy Vegetarian Wellington (No Mushrooms)
For other sourdough recipes, have a look at our Sourdough section.
Reader Review
"There's nothing like homemade puff pastry, and this sourdough version is my new favorite! Thanks for sharing the recipe!"
⭐⭐⭐⭐⭐
Recipe FAQs
What's The Difference Between Traditional Puff Pastry, Rough Puff Pastry and Danish Pastry?
Classic puff pastry is made with detempre and butter lamination, just like this sourdough puff pastry recipe. Sourdough rough puff pastry incorporates cold pieces of butter into the dough, and then the pastry is laminated without extra butter.
What's A Secret To Perfect Flaky Layers?
The best way to ensure flaky pastry is to keep the temperature of the dough and the temperature of the butter roughly the same. If your butter is too soft, it will melt into the dough, and if it is too hard, it will be brittle and break, leaving large empty areas in between layers of dough.
How To Cook Sourdough Puff Pastry?
The appropriate cooking temperature and duration for puff pastry varies based on the specific recipe it's used in. Ideally, puff pastry should start in a preheated oven at about 200°C (392°F) for the initial 10-15 minutes to ensure it rises properly and achieves a significant puff.
Once this initial phase is complete, you can reduce the oven temperature to continue cooking the pastry thoroughly. The exact time needed for this stage will depend on the particular use of the puff pastry.
If you are baking sheets of puff pastry for a tart base, score 1cm from the edge and brush the edge with an egg wash before baking. Generally speaking, if you are making a bottom crust for your pie or tart, you should blind bake your pie crust dough first to avoid a soggy bottom. If you are using the pastry to top your pies, egg wash it, bake it until it is fully cooked through, puffed up significantly and is golden brown.
Christmas Sourdough ebook
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Sourdough Puff Pastry
Ingredients
- 250 g (2 cups) plain white flour
- 90 g (0.38 cups) sourdough discard
- 50 g (1.76 oz) butter
- 120 ml (0.51 cups) cold water
For Laminating:
- 200 g (7.05 oz) butter salted
Instructions
Day 1:
- Melt 50g of the butter and set it aside to cool down. In a bowl of your stand mixer, add the plain white flour, sourdough discard, cold water and melted butter.
- With a dough hook attachment, mix it until it forms a ball. Place the dough in a clean bowl, cover and pop in the fridge for 8-12 hours, or simply overnight.
Day 2:
- Take 200g of butter out of the fridge to warm up a bit so it's a bit more pliable. Place it on baking parchment, place another sheet of parchment on top. Using a rolling pin, gently roll it out into a 20x20cm (8×8 in) square. Take care not to break the butter, leave it to soften further if it's too brittle to roll. When rolled, wrap it in the parchment and place it in the fridge for a short while (approx 10 minutes) to firm up.
- Take the dough out of the fridge and place it on a floured surface. Trying not to knock all the air out of the dough stretch and roll it out into approx. 25x25cm (10x10in) square.
- Take the butter out of the fridge, unwrap it and place it in the middle of the dough square. Stretching one side at a time, fold the edges into the middle creating a square envelope (see photos above). Stretch and fold all four sides into the middle and pinch the edges together. You should now have a 20x20cm butter parcel.
- Flour the top and using a rolling pin, very gently start rolling it out into a 20x60cm (8x24in) sheet. Be careful and gentle with the dough, making sure your rolling pin doesn't stick and expose the butter.
- Move the pastry sheet so that the long edge is facing you. From the short edge, fold ⅓ of the sheet into the middle, then take the opposite short edge and fold it over the first one (like a letter or a pamphlet). If your butter is very soft and the dough is hard to handle, wrap it in baking parchment and pop in the fridge to firm up for 30 minutes. If your kitchen is cold and you've worked fast, you can continue with the next step.
- Turn the dough so that the long open edge is closest to you. Roll the dough out into a 20x60cm (8x24in) sheet again. Fold the dough like a letter or a pamphlet (just like before). Repeat this process two more times. Folded like a letter, wrap the pastry in baking parchment and place in the fridge for at least 2 hours before rolling out and baking. Alternatively, you can freeze it for up to 4 months.
Nutrition
Michelle says
I had no idea you could make puff pastry using sourdough! Looking forward to making this. Thanks for the very detailed instructions too!
Ieva Greber says
We are always on a mission to incorprate sourdough discard in as many recipes as possible - and making pastry is definitely a great way!
TAYLER ROSS says
There's nothing like homemade puff pastry, and this sourdough version is my new favorite! Thanks for sharing the recipe!
Ieva Greber says
Thanks, Tayler! Glad you liked it 🙂
Sylvia Gomez says
Can't wait to try this tomorrow
Ann says
I'm always searching for new recipes and different ways to use my discard. Thanks!
Sonia says
This is a great recipe! Thank you so much for sharing!!
Ieva Greber says
You're welcome, Sonia! 🙂
Holley says
This was absolutely delicious! I loved the flakiness and just tasted incredible!
Ieva Greber says
Thanks, Holley!
Cecilia says
Oh. My. Goodness. So flaky, so beautiful. Thank you for your clear instructions!! Question, do you have a recommendation for how thin to roll it out before baking?
Ieva Greber says
Thanks, glad you enjoyed the recipe! 😍 I aim to roll out the pastry to about the same thickness as shop-bought ready-rolled type, so about 4-5 mm thick!
Bek says
Have you tried making this ahead and freezing it to have on hand? We have people over all the time & it would be lovely to have some days of this excellent puff pastry on standby
Ieva Greber says
Yes! You can absolutely make this ahead and freeze it. Just wrap it well to prevent freezer burn, and when you’re ready to use it, thaw it in the fridge overnight. From there, treat it just like traditional puff pastry — roll it out and bake as needed. It’s a great way to always have some on hand for guests!
Bonnie says
Can I roll this out and then make it into individual tarts and such? If so how thin and how many?
Ieva Greber says
Yes, you can roll this pastry out and use it for individual tarts or tartlets. The exact thickness and yield will depend on the size and depth of your tart tins, but here are some reliable guidelines for typical individual tins.
How thin to roll it?
Roll the finished, laminated dough to about 3 mm (⅛ inch) thick
This is thin enough to get flaky layers, but sturdy enough to hold fillings without slumping or tearing
How many tarts will it make?
From this quantity of dough, you can expect roughly:
6–8 individual tartlets using standard 10–12 cm (4–5 inch) tart tins
10–12 mini tartlets using 7–8 cm (3 inch) tins
If your tins are deeper rather than shallow, you may be closer to the lower end of those ranges.
A few practical tips:
Cut the pastry slightly larger than the tin, then gently ease it in rather than stretching it (stretching = shrinkage later)
Chill the lined tins for at least 20–30 minutes before baking — sourdough pastry really appreciates a cold nap
For crisp bases, blind bake until lightly golden before adding wet fillings
Hope this helps 🙂