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.
So pleased with this recipe, easy , light flaky pastry. Just one question, I made some chicken pasties using this recipe, is it better to cook the pies first & then freeze , or freeze & cook from frozen.
Hi Fran, thanks so much, you can do either actually. If you do freeze unbaked, then freeze them on a cookie sheet until firm, then wrap and place in a freezer bag. And yes they can be baked from frozen, add a few minutes to the baking time. They will keep for up to 2 weeks in the freezer. Hope that helps. Take care. Have a great weekend.
Thank you for the reply , much appreciated.
Can this recipe be doubled or tripled?
Hi Kathryn, I would double it but not triple it. 🙂
I do not have butter available. Can I make this recipe using margarine?
Hi Jeanie, it would probably work but it won’t taste or become as flaky as it would with butter. Let me know if you try it. Take care.
Do you think this could be done with gluten free flour?
Hi Pam, I have never made it with gluten free flour, but I think it could work. If you try it let me know how it goes. Take care.
How would you mix this if you don’t have a food processor? The recipe sounds very good and I want to try it.
Hi Debbie, I think this could be made in a bowl cut in the butter with either your hands or a pastry blender, then add the cold water with a fork just until it comes together, then move it to a lightly floured flat surface and continue with the recipe. Let me know how it goes. Take care.
I’m confused as well on the folding. You say to fold in half but your picture looks like it was first folded in thirds. Please clarify
Hi Anna, the dough is first folded like an envelope and then folded in half (see photos). Or you can fold it in half 3 times as shown in the video. Hope that helps.
Rosemary,
Have you use this for a pot pie topping? Have seen a few recipes online and thought that it would be fun to try it with your puff pastry recipe. Didn’t see one on your site.
Hi Susan, I have a turkey pot pie recipe https://anitalianinmykitchen.com/turkey-pot-pie/ that uses puff pastry. I am sure the homemade puff pastry would work for it. Let me know if you try it. Take care.
Made this and used apricot filling and rollled like a nut roll. Center did not cook thru but the pastry on the outside was beautiful and tasted good pretty butttery tatsting. Not sure of my self when rolling the dough being a first timer. Any tips you might have to help me would be great. The dough I am guessing was not rolled even on ended up to thick in the middle maybe that’s why it didn’t cook thru🤷♀️ Would love to make another for Easter Brunch if you could help me out I really would appreciate it.😁😁. Thank you
Hi Katz, I would think that it was too thick in the middle, but if that happens again, if you find that it isn’t cooked in the middle then cover the roll with foil and continue cooking until completely baked, that will keep it from browning too much on top. Hope that helps.
So, I’ve made this puff pastry a hand full of times. I will never buy store bought, ready made again! Easy to pull together in a pinch and works well making it ahead of time as well. Thank you for sharing!!
Hi Michelle, thanks so much, so glad you like it. Take care.
Do I fold this only once? That’s what it appears to me from reading the instructions but that’s too easy to be true. Please clarify. Thank you!
Hi Tatiana, yes fold it (as per the photos) like an envelope then fold the envelope in half. It’s very easy :). Hope you like it.
I’ve made different versions of puff pastry before and I decided to try a new one. Glad I did! This one is sooo good! It’s buttery and exactly what a goof puff pastry should taste like.
Hi Joanna, thanks so much, so glad you like it. Take care.
It really deserves 5 stars but since it is for only a Northamerican public ( no metric) I can give it only one.
Hello, well if you notice there is a button for US Customary and Metric, all you have to do is click on metric and up comes grams. 🙂
I can’t wait to make this. Loving the fact it will have flaky layers..
Hi Lyna, thanks so much, I hope you enjoy it. Let me know how it goes.
I don’t have a food processor. How else can I make the puff pastry? I buy it but it’s expensive.
Hi Pattie, you could probably do it by hand, just be sure not to over knead the dough. Let me know how it goes.
This may be a dumb question, but I have never made puff pastry, but once you fold it and put in plastic wrap, and chill it, when you use it do you keep it folded and then roll it to a rectangle? You don’t unfold it correct?
Hi Kristin, not a dumb question, be sure to keep it folded when you roll it into a rectangle. Let me know how it goes.
I’m confused with the instructions of folding the dough. You instruct, “Fold the dough in half and then half again and one last time”. What does,”and one last time mean?” Are you saying, to fold the dough, more than one session of folding? How many folding sessions do you fold the dough? Is the dough to be rolled out into a rectangle after each folding? I’ve read several recipes and watched videos. No one is clear about the folding and rolling out.
Hi Betty, I changed the instructions, it should be folded like an envelope (see photos) and then folded in half again. Wrapped in plastic and refrigerated. Hope that helps.