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.
This pastry came out perfect. It made my sausage rolls super delicious.
Thank you so much. Never buying supermarket pastry again.
Hi Paige, thanks so much, so glad you liked it. Take care.
I’ve made this 5-6 times and each time better than the last with getting used to the right number of folds for me to be happy with the end result.
The pastry is a bit soft and floppy to pleat or form free-hand; so I cut the pastry in half refrigerating one half, while working on the other. Roll and cut into squares to fit loosely into (egg) ring molds, fill and fold in the edges. Refrigerate until firm, lift off the molds, egg-wash/ sprinkle with sugar before blasting 10-15 mins in a 220C oven until golden. If you leave the tarts in the molds; the sugar will melt and the tarts will be stuck in the molds.
Excellent, flakey, buttery; I only regret not having seen this recipe earlier in my baking life
Hi Maria, thanks so much. Thanks for the tip and the tarts sound delicious. Take care.
I’m a little confused. You say to fold it like an envelope and refrigerate it so when you’re ready to use it to make something do you unfold it like you would with store-bought puff pastry? Or do you roll it out again folded? I’m sorry I don’t understand I am new to this. I
Hi Celeste, don’t worry you can ask as many questions as you need. And yes you roll it out while it is folded when you are ready to use it. Hope that helps. Let me know if you have more questions. Take care.
Can you use a blender instead of a food processor
Hi Ryan, I am not sure that a blender would work, I think making it by hand would be better. Hope that helps.
Do you unfold it before using or keep it folded?
Hi Rajaa, no you don’t unfold it, you roll it out when it is still folded. Hope that helps. Take care.
Hello,
Is there no yeast in this recipe?
Hi Paige, no there isn’t any yeast in puff pastry. I think you are thinking of Danish pastry which has yeast. Take care.
Love your food blog. More grease to your elbow Madam Rosemary.
Hi Oluwaseun, thanks so much, have a great weekend. Take care.
Following up to my own comment. After baking it turned out perfect! Apologies for the negative review above. I made cherry turnovers with this and I will likely be doing so again.
Hi Michelle, thanks so much, so glad enjoyed it. Don’t worry as long as it works out and you like it. Take care. Have a great weekend.
This is super easy and a delight to add to my nieces 1st birthday. Overall simple delightful!!🙌
Hi Katrena, thanks so much so glad you liked it. And Happy Birthday to your niece. Take care.
where is the note for the * on salted butter and adding 1/4tsp salt? add salt if butter isn’t salted?
Hi Sandra, I wrote it right underneath the ingredients for “for the puff pastry”.
This is the best puff pastry I have ever made! It’s so easy and so good. I used this recipe to make beef pies and can’t wait to use it for my beef Wellington. It’s just perfect! I wouldn’t change a thing. Thank you so much for sharing such an amazing recipe. I will Never buy store bought puff pastry again 🙂
Hi Viet, thanks so much, so glad you like it. Beef Wellington is so good. Take care and have a great weekend.
Can you make this in a blender?
Hi Pat, no sorry it won’t work in a blender.
Hi can you make this receipe in a Stand mixer if yes should I use the dough attachment or the paddle
Hi Tisha, you probably could but you have to be very careful not to over mix. I would use the paddle attachment on low. Hope that helps. Let me know how it goes.
Does this recipe make two puff pastry sheets or just one?
Hi Branda, I would say 2 regular sized sheets. Take care.
Excellent. I made cream cheese danish with this puff pastry and my family and I couldn’t stop eating them.
Hi Kelli, thanks so much, so glad you and your family liked it. Cream cheese danishes are so good. Take care.
Could you make napoleons with this?if so, how is it baked?
Hi Evy, I just posted an Italian Diplomatic Cake https://anitalianinmykitchen.com/diplomatic-cake/, which is very much like a Napoleon, if you want to check that out. Hope that helps.