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
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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.
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It worked great for peach and apple turnovers. Thanks
Hi Gene, thanks so much, glad you enjoyed it. Take care!
I am on my 3rd batch of this pastry. Made a cherry dessert and an apple dessert. This batch chilling, I am contemplating. Love it though and gave me a reason to get myself a food processor. Thank you for sharing.
Hi Barbara, thanks so much, glad you like it. And I think it’s a great reason to get a food processor! Take care.
How many grams in 11/4cups of butter? Is the butter cubed already when you measure it?
Hi Tamsin, if you click metric it is beside US customary in the recipe card it will show for all the ingredients. The butter is cubed after it is weighed. Hope that helps. Take care!
Thank you for this recipe. I always thought it would be difficult to make puff pastry dough, so never even tried it. You have a very easy and delicious way of making it. Better than the store bought for sure. I have used it with your caprese crostata recipe and it turned out great. This will be my go to puff pastry from now on. Can’t wait to use it for thanksgiving dishes.
Hi Shellie, thanks so much, so glad you liked it. Take care!
Great instructions and came out great! Thanks!
Hi Donna, thanks so much, so glad you enjoyed it. Take care!
Omg ….I had to do it by hand because unfortunately I dont own a standup mixer(they are pricey😫)but following your instructions was so easy to prepare even by hand. I just got it in the fridge & It rolled out so smoothly! Can’t wait for the 2 hrs to pass so I can use it😋. Thank you!!
Hi Jenn, you’re welcome and good job! Let me know how it goes. Take care!
Hi….. Can this puff pastry dough recipe be used to make fruit filled turnovers?
Hi Cathy yes it can. You can use it to make anything that you would with store bought or regular puff pastry. Take care!
Hi,
I don’t own a food processor. I have a nutribullet and a kitchen aid mixer. Do you think I can get the same effect with either of these? Maybe the whisk attachment on the Kitchenaid with with cold butter and flour?
Hi Jo, yes you can, check the notes in the recipe card and I have explained there. I hope that helps. Take care!
I have a question. If I folded it 2 more times would I get more flaky layers.
Hi Katherine, yes you probably will get more flakey layers and be sure to keep it as cold as possible, chill whatever you are making with it in the fridge while the oven is pre-heating that will help too. Take care!
I made the puff pastry dough but wasn’t able to to arrive at a consistency which is foldable. Did you have to let it sit on the ref for 2 hours BEFORE folding it?
Thanks!
Hi Maria, it should be foldable from step, it doesn’t need to sit for hours, why wasn’t it foldable?
Tried to fold it but it’s stuck to the board. Very soft. When you try to lift it up to fold it it breaks.
Hi Maria, then you should add more flour, it should be soft but not that soft that you can’t fold it. There is a video for it. Take care!
How are you measuring your flour? Do you spoon it into a cup or do you dip and sweep? I had to keep adding a bunch of flour.
Hi Heather, I usually use metric, if I use cups I spoon it. Depending on your flour, flours absorb differently that could be why you need to add more. I hope that helps. Take care!
Hi, have you tried with a table spread (margarine) before? Trying to make a vegan version for my little one who has milk and egg allergies!
Hi Tee, no I have never used margarine before, but apparently you should substitute hard margarine for butter in puff pastry, but avoid tub-style spreading margarine as its high water content can lead to a soggy pastry. I hope that helps. Let me know if you try it. Take care!
Professional Chef here from 🇨🇦 (20+ years in cooking and baking).
One thing I changed was the amount of folds- I folded and rolled the dough out 6 or 7 times. Got slightly warm at roll 4, so covered in plastic and put in the fridge for 15 mins before completing rolls.
The idea/outcome of puff pastry is formed by the many layers of folded dough.
Great recipe regardless- saves massive time and patience than the traditional route.
Hi Josh, thanks so much and thanks for sharing. Hi to Canada! Take care.