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.
This is absolutely the BEST (and easiest) pastry recipe I’ve come across! So flaky and crispy!! I’ve always hand mixed but the food processor is the way to go in ensuring just enough mixing without making the dough tough. This is my new go-to recipe!
Christine hammerstone
⭐⭐⭐⭐⭐
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
.
Thanks to the foodnetwork.com.
I am republishing this recipe from October 19, 2014 with photo and video updates.
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
Hi , am wondering if I can use your recipe to put on a steel cones , then I’ll fill it
Thx
Hi Dalia, I think you could. Let me know how it goes. Take care!
I love this recipe; simple and easy to make and it taste better than the frozen kind at the supermarket.
Hi Nathalie, thanks so much, glad you enjoyed it. Take care!
How many grams or ounces make 2cups all purpose flour please
Hi Diana, there are 250 grams in all purpose flour, but if you click on Metric in the recipe card it will come up. Take care, Regards Rosemary
I don’t have a food processor on a blender but the blender has a mix option on it. Is this okay?
Hi Alex, yes that should work, just don’t over mix the dough. Let me know how it goes. Take care!
I’ve tried puff pastry many times without success until I tried your recipe! I couldn’t be happier with the results as it was flaky, tender and buttery. I made some cherry jam and buttercream and combined the two and piped it inside the puff pastry and it was delish! This recipe will never leave my favorite category. Thanks for sharing!
Hi Monica, thanks so much, so glad I could help out. That sounds delicious! Take care.
I don’t have food processor. I only have mini food processor and Kitchenaid Stand Mixer.
Can I use Kitchenaid stand mixer for this recipe? Or have half of the recipe to put mini food processor to mix then transfer to stand mixer. I repeat another half to mix the transfer to stand mixer to combine all of them. Would this work?
Hi Jenni, yes you could, be sure you don’t overmix and mix it on low. Let me know how it goes. Take care!
It’s very good
Hi Masereka, thanks so much. Take care!
Could I use this recipe for a deep dish beef and mushroom pie?
If yes how much should I make?
Hi Anne yes you could use it for a pie recipe. Sorry I don’t have a recipe for a beef and mushroom pie. Take care!
Hello! Excited to try this! I am making a Galette des Rois tonight, can I use this puff pastry immediately after making it, or does it need to sit in the fridge overnight? Thank you!
Hi Molly, it does need to chill for 2 hours before using. Take care!
I have made your recipe for vol a vent, they turned out perfect. Now trying a recipe that uses store bought sheets. Can you tell me how many sheets your recipe equates to? I’m thinking 2?
Hi Lorna, yes I would say 2 sheets. Take care!
Made palmier’s worked great! I wasn’t expecting much I usually make puff pastry the hard way – I couldn’t tell the difference! Fantastic
One tip I always make sure my shaped pastries are chilled well and I have a fully preheated HOT oven which equals no butter seeping and puffy flakey layers!
Hi Missy, thanks so much, so glad you liked it and great tip! Take care!
I’m going to make this today and try it.
But I would like to make pain au chocolate that are frozen. Do you think I can roll them, fill them and them freeze them, so I have them ready to take out of the freezer in the morning, heat the oven and bake them?
I used to buy them like that, but here in Spain they fill them with Nutella and we don’t like that. We want real chocolate in it😁.
Thanks for the recipe.
Hi Brigitte, yes I think you could freeze them filled then bake them in the morning. I like them with chocolate better too! Take care.