Quick & Easy Homemade Puff Pastry
This Homemade Puff Pastry, is so quick and easy and so much better than store bought puff pastry sheets. You will wonder why you didn’t do it sooner! Learn how to make it and use it in all your recipes that call for flaky, buttery pastry.
I have been dying to make puff pastry for years, since the first time I saw my sister-in-law make it. Unfortunately, I kept putting it off and putting it off because it was always just too much work and time consuming.
I was lucky enough to find this recipe on the Food Network website called the quickest puff pastry recipe. Now this was an amazing discovery. I can make puff pastry and save myself so much time and effort. Yeah, I like that!
This pastry is flaky, crispy and buttery, just like the classic puff pastry which takes time and lots of rolling. Another bonus point is, that you can fill it with any filling that suits your tastes, from savory to sweet.
Ingredients
- Very cold salted butter cut into cubes, do not use margarine
- Very cold water
- Salt
- All-purpose flour
How to Make Puff Pastry
I used my food processor to bring this puff pastry dough together and it was so easy, a few pulses and you are ready to go!
Place the flour and some of the butter cubes in the food processor. Pulse until the butter is worked into the dough. Add the rest of the butter and pulse just a few more times. Adding the butter in batches ensures it is worked evenly through the flour.
Add the cold water and pulse several more times or until the dough forms a ball. It’s very important to not over process the dough at this point – it should only take four to five more pulses for this step.
At this point, your dough will have bits of butter throughout but don’t worry, that is what makes this dough flaky.
Transfer the dough to a lightly floured surface. One thing I noticed is you have to make sure to keep your surface lightly floured all the time, gently form into a compact ball.
Lightly flour your rolling-pin, roll the dough out to a rectangle approximately 12×18 inches (30×45 cm).
To create all the flaky layers, fold the rectangle in half and then in half again, like an envelope.
Fold it one more time in half and then wrap it in plastic wrap and chill it for one to two hours. Once your puff pastry dough is chilled it’s ready to use!
Storage and Freezing Tips
- Store the homemade puff pastry in the refrigerator for 2-3 days. Be sure it is sealed in plastic wrap.
- You can also freeze it. Wrap it well in plastic wrap and place in a freezer-safe bag or container, it will keep in the freezer for up to a month.
- Before using the frozen dough, leave it folded and wrapped and thaw it in the fridge overnight. Roll the dough out without unfolding it first.
How to Use It
There are countless ways to use your puff pastry sheets, both savory and sweet. Here I’m sharing two different pastry recipes that you might like to try!
Savory Filling
With the first part, I rolled the dough into a rectangle, lined it with slices of Cooked Ham and Shredded Gruyere Cheese, although any cream cheese would work.
I rolled it up as tight as possible, wrapped it in plastic and refrigerated it for about 20 minutes.
Then with a very sharp knife I made 1/4 inch slices, placed them on a parchment paper lined cookie sheet, sprinkled a little more shredded cheese and baked them for about 20 minutes
They make the perfect appetizers and were gone in minutes!
Sweet Filling
The remaining dough I rolled the pastry into a circle and made 8 triangles, on each triangle, on the bottom (large part) I placed one or two thin slices of pear, some chopped walnuts and a sprinkling of chocolate chips.
I then rolled them up starting at the bottom (large part) and placed the on a parchment paper lined cookie sheet.
I brushed them with an egg wash and baked them for about 10-15 minutes. Let them cool and a little dusting of Powdered Sugar is all they need.
If pears aren’t to your liking, then you could fill them with 2-3 apples slices tossed with a little brown sugar and cinnamon.
If you have any leftover dough you could always make some double cheese savory twists. They would be perfect with a big bowl of Soup or Stew.
I hope you decide to give this 10 Minute Homemade Puff Pastry a go. Let me know what you think and how you filled yours. Enjoy!
Quick & Easy Homemade Puff Pastry
Ingredients
FOR THE PUFF PASTRY
- 1¼ cup very cold butter (salted)* cut into cubes
- ½ cup very cold water
- ¼ teaspoon salt*
- 2 cups all-purpose flour
*If using unsalted butter then add ¾ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be.
HAM & CHEESE ROLL UPS
- 6-8 slices cooked Ham
- 1¼ cups Gruyere or cheese of choice shredded
PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS
- ½ – 1 pear sliced (not too thick/firm but ripe)
- ¼ cup finely chopped walnuts
- ¼ cup mini chocolate chips
EGG WASH
- 1 egg
- 1 tablespoon water
MORE RECIPE IDEAS
DOUBLE CHEESE TWISTS
- ¼ – ½ cup shredded cheese fontal or gruyere
- ¼ – ½ cup freshly grated Parmesan Cheese
- 1-2 tablespoons chopped fresh Italian Parsley
APPLE CINNAMON FILLING
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 apple peeled, cored and sliced thin
Instructions
10 MINUTE PUFF PASTRY
- Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add ¾ cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
- On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 cm).
- Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).
Pre-heat oven to 375° (190° celsius) (for all recipes).
HAM & CHEESE ROLL UPS
- Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the still folded dough (I cut the dough in two parts, refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm). I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.
- Roll up length wise as tight as possible and brush the edges with egg wash to seal. Wrap in plastic and refrigerate 20-30 minutes. Unwrap and slice with a sharp knife into ¼ inch slices. Place on prepared cookie sheet, brush with the egg wash and sprinkle with more cheese, bake for approximately 15-20 minutes or until golden. Serve immediately.
PEAR, WALNUT & CHOCOLATE CRESCENTS
- Roll the remaining dough into a large circle, make 8-10 triangles. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden. Let cool then dust with powdered / icing sugar. Enjoy.
MORE RECIPES
DOUBLE CHEESE TWISTS
- In a small bowl mix together Parmesan cheese and chopped parsley, set aside. Roll (½ or ⅓) the dough into an 1/8" thick oval, sprinkle shredded cheese on the top half of oval, bring up the bottom half to cover the top, brush with the egg wash and sprinkle with parmesan cheese mixture, slice into ½ inch strips, twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!
APPLE CINNAMON FILLING
- In a small bowl toss together, sliced apples, brown sugar and cinnamon.
- Roll out the dough into a large rectangle or square ⅛ " thick, then cut into 6-8 squares. Top each square with 2-3 apple slices, brush the edges of the square with egg mixture. Fold over and seal. Brush tops of pastry with the egg wash, sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.
EGG WASH
- In a small bowl beat together the egg and water.
Notes
Nutrition
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Thanks to the foodnetwork.com.
I am republishing this recipe from October 19, 2014 with photo and video updates.
Hi Ellie, what brand of butter would recommend?
Thank you,
Jo
Hi Jo, depending on where you live choose a good quality known butter. Hope that helps. Take care!
Hi Rosemary can you specify the amount of butter used in grams, anxiously awaiting your reply.
Hi Cheryl ann, if you click “metric” which is right beside US customary, the recipe amounts will be converted to grams. Hope that helps. Take care!
Thanks so much for this recipe!!! I’ve tried it twice and it turned out absolutely great both times. So grateful for it!
Hi Jeanette, thanks so much, so glad you like it. Take care!
Can i use a hand mixer with dough blades
Hi Cindy you could, but make sure you don’t over mix and mix on low speed. I hope you enjoy it. Take care!
Dear Rosemary, this recipe is worth more than 5 stars! I’ve been using it for years now and get requests for it all the time. I’ve made all sorts of sweet pies, hand pies, chicken pot pies, pizza stuffed hand pies… and every time it’s a winner. I have, these days, sometimes made a yeast starter and then added the butter and layers for the puff and that comes out incredibly well too. I’ve literally never been disappointed in this recipe. I do use a little more water than is called for sometimes. Aboslutely wonderful!
Hi Missy, thanks so much, so glad you like it and use it for so many recipes. Take care!
Love how easy this recipe was to follow. I had to make it by hand, but that worked out great since I had a 2 yoa helping haha perfect recipe to try out with the kids! So excited to try it out for my breakfast bites 🙂
Hi Natasha, thanks so much, and so fun baking with kids. Take care and have a great week!
How would you alter this using gluten free flour?
Hi Mio, I can’t really say as I have never made this gluten free. You could try using a gluten free flour and add more butter if needed. 🙂
After it has chilled, do you unfold it or roll it out folded?
Hi Robert, just roll it out folded. I hope you enjoy it. Take care!
This was my first time making pastry puff dough from scratch and it turned out even better than store bought. And super easy.
Thank you.
Hi Dinora, thanks so much, so glad you enjoyed it. Take care!
Can I use unsalted butter and maybe just add more salt??
Hi Chelsea, yes you can use unsalted, I wrote a note about it in the recipe card. 🙂 Take care.
I definitely read that and then forgot lol. Thank you anyways.
Hi Chelsea, no problem lol. You’re welcome!
This recipe is so easy and delicious! I added some vanilla to the dough and made peach turnovers with it. They were so light and flaky, thank you for this rough puff pastry recipe!
Hi Sarah, thanks so much, great idea for making peach turnovers. Take care and have a great weekend!
Excellent! I can’t believe it came out so good! I say this because I’ve never attempted making puff pastry dough. I’ll never buy it again! Thanks for this awesome and simple recipe that this novice was able to do! 🙂
Hi Christina, thanks so much, so glad you enjoyed it. Take care!
Anything I can use instead of a food processor?
Hi Ellie, in the notes I do mention making it by hand or with a stand mixer. I hope that helps. Let me know. Take care!
I would think if you’re making it by hand, a pastry cutter would be a must. Mine gathered dust for years until I had to use it out of necessity one day. Once I got the hang of it I prefer it
Hi Janet, that’s interesting, I have a few and I just don’t really like them. 🙂 Take care!
Due to time constraints, I didn’t refrigerate before cooking and my pastry turned out delicious! We used big pumpkin and tiny maple leaf cutters to top our soup and they are soon cute and yummy!
Hi Kitty, thanks so much, so glad you enjoyed it. Take care!
Hello Ellie thanks for the easiest puff pastry dough. Do you have one for croissants an easy one. Please share. Thank you.
Hi Zarin, you could use this recipe and just form them into a croissant shape. Take care!
Hi, just to make sure the folding part, so the first fold is like envelope and the second fold only half, or both are like envelope?
Hi Lily, the first folding is like an envelope and then fold in half, just like in the photos. Hope that helps. Take care!
Hi! I made the recipe today and the dough got stuck to the surface when i went to fold it into the envelope shape. Any advice? Thanks!
Hallee, flour the surface to keep it from sticking. Hope that helps. Take care!