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Home » Desserts » Donuts & Pastries » Quick & Easy Homemade Puff Pastry

Quick & Easy Homemade Puff Pastry

By: Rosemary Published: September 17, 2021 Updated on: January 10, 2023

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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.

puff pastry cut in half stacked.

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.

Table of Contents

  • Ingredients
  • How to Make Puff Pastry
      • Never Miss a Recipe!
  • Storage and Freezing Tips
  • How to Use It
  • Savory Filling
  • Sweet Filling
  • Quick & Easy Homemade Puff Pastry
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE PUFF PASTRY
      • *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
      • PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS
      • EGG WASH
      • MORE RECIPE IDEAS
      • DOUBLE CHEESE TWISTS
      • APPLE CINNAMON FILLING
    • Instructions 
      • 10 MINUTE PUFF PASTRY
      • Pre-heat oven to 375° (190° celsius) (for all recipes).
      • HAM & CHEESE ROLL UPS
      • PEAR, WALNUT & CHOCOLATE CRESCENTS
      • MORE RECIPES
      • DOUBLE CHEESE TWISTS
      • APPLE CINNAMON FILLING
      • EGG WASH
    • Notes
    • Nutrition

Ingredients

  • Very cold salted butter cut into cubes, do not use margarine
  • Very cold water
  • Salt
  • All-purpose flour
Puff pastry folded on a wooden board with a rolling pin.

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.

Butter in a food processor and pulsed.

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.

Pulsed water added & pulsed again.

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.

Dough moved to board and gentled kneaded to form a ball.
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    Lightly flour your rolling-pin, roll the dough out to a rectangle approximately 12×18 inches (30×45 cm).

    Dough rolled to form a rectangle.

    To create all the flaky layers, fold the rectangle in half and then in half again, like an envelope.

    Dough folded on a wooden board.

    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!

    Dough folded, chilled and ready to use.

    Storage and Freezing Tips

    • Store the homemade puff pastry in the refrigerator for several 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.

    Making the ham & cheese pinwheels, rolled and placed on a cookie sheet for baking.

    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

    Ham & cheese pinwheels baked.

    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.

    Dough rolled & cut, stuffed to form crescents, ready for baking on a 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.

    Baked crescents dusted with powdered sugar on a wire rack.

    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!

    Puff pastry stacked on a wooden board.
    puff pastry cut in half stacked.

    Quick & Easy Homemade Puff Pastry

    Rosemary Molloy
    This Homemade Puff pastry, is fast & easy, flaky and buttery, better than store bought. Use it to make your favourite sweet or savory treats.
    4.98 from 454 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Chilling Time 1 hr
    Total Time 30 mins
    Course Appetizer, Dessert
    Cuisine American
    Servings 1 dough recipe
    Calories 2944 kcal

    Ingredients
     
     

    FOR THE PUFF PASTRY

    • 1 1/4 cup very cold butter (salted)*
    • 1/2 cup very cold water
    • 1/4 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
      • 1 1/4 cups Gruyere or cheese of choice shredded

      PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS

      • 1/2 – 1 pear sliced (not too thick/firm but ripe)
      • 1/4 cup finely chopped walnuts
      • 1/4 cup mini chocolate chips

      EGG WASH

      • 1 egg
      • 1 tablespoon water

      MORE RECIPE IDEAS

        DOUBLE CHEESE TWISTS

        • 1/4 – 1/2 cup shredded cheese fontal or gruyere
        • 1/4 – 1/2 cup freshly grated Parmesan Cheese
        • 1-2 tablespoons chopped fresh Italian Parsley

        APPLE CINNAMON FILLING

        • 3 tablespoons brown sugar
        • 1/2 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 3/4 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 centimeters).
        • 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 1/4 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 (1/2 or 1/3) 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 1/2 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 1/8 ” 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

            If you do make the dough by hand be sure to not over work the dough, you just want to gently combine the ingredients. 
            The dough can be made in a stand up mixer with the flat beaters, beat on low just to bring the dough together and continue with the recipe.
            You can also leave the dough in the fridge over night.
            If you find your dough is browning too much, then cover it with foil and continue baking.
            Store the homemade puff pastry in the refrigerator for several 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.

            Nutrition

            Calories: 2944kcal
            Keyword easy puff pastry, Homemade puff pastry, puff pastry recipe, puff pastry sheets
            Tried this recipe?Let us know how it was!

            .

            Thanks to the foodnetwork.com.

            I am republishing this recipe from October 19, 2014 with photo and video updates.

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              1. Marcy says

                January 26, 2023 at 11:16 pm

                5 stars
                I made this yesterday and it came out amazing! I used it for a sausage roll savory appetizer and everyone raves about it. Thank you so much for posting this recipe!

                Reply
                • Rosemary says

                  January 27, 2023 at 10:34 am

                  Hi Marcy, thanks so much, so glad you enjoyed it. I love sausage appetizers. Take care and have a great weekend!

                  Reply
              2. Sarah says

                January 26, 2023 at 2:48 am

                5 stars
                I was skeptical, like some others, but I gave it a shot. My kids have banned me from buying the store stuff ever again! This was super easy and delicious! Definitely adding this to my stack of keepers. Thank you for this recipe!

                Reply
                • Rosemary says

                  January 27, 2023 at 10:37 am

                  Hi Sarah, thanks so much and you’re welcome, so glad you and your kids liked it. Take care and have a great weekend!

                  Reply
              3. Bonnie says

                January 25, 2023 at 3:09 pm

                5 stars
                Thank you for sharing this recipe! It’s so delicious and flaky! I filled some mine with sausage and cheese and the other with blueberry preserves. It Was delicious!! Thanks again!!

                Reply
                • Rosemary says

                  January 25, 2023 at 8:36 pm

                  Hi Bonnie, thank so much, sounds delicious. Take care!

                  Reply
              4. Linda says

                January 22, 2023 at 5:18 pm

                I loved this recipe!!! The only thing I have to say about it is that my dough kept sticking to my rolling pin. And it was very hard to clean off my counter. Other wise, I loved it!!! ❤️❤️❤️

                Reply
                • Rosemary says

                  January 23, 2023 at 11:20 am

                  Hi Linda, if it sticks just lightly flour your rolling pin and the counter, hope that helps. Glad you liked it. Take care!

                  Reply
              5. Peter says

                January 22, 2023 at 4:15 pm

                5 stars
                I made small apple turnovers it worked absolutely perfect thanks for the recipe
                Peter

                Reply
                • Rosemary says

                  January 23, 2023 at 7:57 pm

                  Hi Peter, thanks so much, so glad you liked the recipe. Take care!

                  Reply
              6. Alicia says

                January 19, 2023 at 10:09 pm

                Hello maybe I missed it with all the recipes mixed together. But didn’t see baking time for puff pastry.
                Thank you for sharing your recipes.

                Reply
                • Rosemary says

                  January 19, 2023 at 10:13 pm

                  Hi Alicia, 375F (190C), for all the puff pastry recipes. Hope you like it. Take care!

                  Reply
              7. Eileen L says

                January 10, 2023 at 2:20 am

                Lovely recipe! Just one note: there’s a typo in the list of ingredients at the top of the page (under Table of Contents) – “do *nut* use margarine” should be “do not use”

                Reply
                • Rosemary says

                  January 10, 2023 at 8:31 am

                  Hi Eileen, thanks so much, I just corrected it, I think I went through that 30x and never saw it. Take care and Happy New Year!

                  Reply
              8. Livi says

                January 7, 2023 at 5:46 pm

                What good quality butter do ya’ll recommend that will not break the bank?! 🫰

                Reply
                • Rosemary says

                  January 7, 2023 at 7:34 pm

                  Hi Livi, I really can’t say because I don’t know where you live, if you live in the States I have heard land o lakes is a good brand. I don’t really know the prices either. Sorry.

                  Reply
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