10 Minute Homemade Puff Pastry, so fast and easy and so much better than store bought. You will wonder why you didn’t do it sooner!
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 time consuming.
There was always something to be done and besides there was always the grocery store where I could pick up a really good pre-made puff pastry.
I was lucky enough to find this recipe on the Food Network website saved as 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!
There are probably only about three Italian desserts that are my absolute favourites. I love a really good crostata , Nutella chocolate layer cake and of course puff pastry, which in my opinion is so under-rated.
This is a pastry that is so flaky ,crispy and buttery and another bonus point is that you can fill it with any filling that suits your mood.
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!
One thing I noticed is you have to make sure to keep your surface lightly floured all the time, lightly flour your rolling-pin also. Of course your dough will have bits of butter throughout but don’t worry, that is what makes this dough flaky.
10 Minute Homemade Puff Pastry
I divided the dough into 3 parts, one part I cut out round circles and as soon as they came out of the oven I used the end of a wooden spoon to make indentations in the centre and then I filled them with Nutella.
You could also filled them with a Cream Filling. Another part I rolled out the dough, cut it into squares and filled it with a 2-3 apples slices tossed with brown sugar and cinnamon.
The third part I turned into some double cheese savory twists. 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!
- FOR THE PUFF PASTRY
- 1 1/4 cup very cold butter 283 grams
- 1/2 cup very cold water 117 grams
- 3/4 teaspoon salt 3 3/4 grams
- 2 cups flour 250 grams
- FOR THE APPLE FILLING CRESCENTS
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 apple peeled, cored and sliced thin
- 1/2 cup shredded cheese fontal or gruyere
- 1/2 cup freshly grated Parmesan Cheese
- chopped fresh Italian Parsley
- 2 egg
- 2 tablespoon milk**
Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (171 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, then add the cold water and pulse four or five times just till 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 centimeters).
- Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).
Pre-heat oven to 350° (180° celsius)
Remove from the fridge and on a lightly floured surface, and with a lightly floured rolling- pin roll out the dough (I cut the dough in three, refrigerate the unused dough until needed) to the thickness of 1/8 inch (1/2 centimeter) and cut into desired shapes (I used a round cutter).
Place the dough on parchment paper lined cookie sheets sprinkle with granulated sugar and bake for approximately 15-20 minutes in a pre-heated oven.
When pastry is still warm from the oven, make indentations with the end of a wooden spoon, let cool complete then fill with Nutella or desired filling.
FOR THE APPLE FILLING CRESCENTS
In a small bowl toss together, sliced apples, brown sugar and cinnamon.
Roll out dough into 1/8 " square or rectangle, then cut into 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 crescents with egg mixture, sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.
FOR THE DOUBLE CHEESE TWISTS
In a small bowl mix together Parmesan cheese and chopped parsley, set aside.Roll 1/3 of the dough into 1/8" thickness oval, sprinkle shredded cheese on top half of oval, cover with bottom half, brush with egg mixture and sprinkle with parmesan cheese mixture, slice into 1/2 inch strips, twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!
**In a small bowl beat together eggs and milk.
Thanks to the foodnetwork.com.
I am republishing this recipe from October 19, 2014 with photo and video updates.