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 is an easy and fantastic tasting recipe, sharing it with my friends! So far just used it for sweet but am going to make it again with savory! My husband loves the desserts!
Hi Barbara, thanks so much glad everyone likes it. It’s good with savory also. Take care!
What did I do wrong? When I baked the pastry, my cookie sheet was covered in butter and it looked like i was frying them rather than baking them. This is my furst time making any puff pastry. I chilled it over night and made the pastry this morning.
Hi Emily, I think you might have added too much butter, because that should definitely not have happened. Let me know.
Rosemary,
Thank you for the recipe. Quick question, are we allowed to fold it over a few more times for more flakiness or “layers”?
Thanks!
Hi Albert, sure I don’t see why not. Let me know how it goes. Take care!
Holy Guacamole! This is super easy and delicious! Last week I made a Nazook, an Armenia Pastry. The dough for that recipe was good but I thought it could be made better using a puff pastry. I found this recipe, with 350+ 5 * ratings and decided to give it a try. It took the Nazook to a new level. OUtstanding. Thanks for the recipe. No more Pepperidge farm for me and it is easy. Wowzer!
Hi Carol, thanks so much, so glad it worked out for your Nazook! Take care!
Can this be made with margin instead of butter on a fixed income I cannot afford better
Hi Patricia, I have never tried it with margarine, but I think it should. Let me know how it goes. Take care!
I made this yesterday for pot pie topping. It turned out well – although the prep was closer to 20 minutes. As a crust for a pot pie it was perfect. The egg wash gave it a beautiful golden hue.
Hi PJ thanks so much, glad you liked it. Take care!
Thank you for the recipe. I have not yet tried it, as I do not own a food processor and as a traditionalist, I do not believe the food processor to be superior to old fashioned elbow grease.
It is not just this recipe. It seems to be such a trend for many folks submitting recipes to only post them as food processor only format.
I would kindly ask if y’all could please provide alternate instructions for those folks who cannot afford or do not desire to own a food processor?
I am going to take a stab at this recipe as soon as I post this and will advise if I was successful in my rendition of your puff pastry.
Thank you.
Hi Magus, this recipe really has nothing to do with elbow grease, in fact I use a food processor because you do not want to overwork the dough which could happen doing it by hand if you aren’t really careful. Just be sure to gently combine the dough. Hope that helps. Take care!
This is an amazing recipe! I made it today for the first time. In the past I tried puff pastry once and it was ok, but so much work. Puff pastry, at my grocery store is now $7.00, I decided to try again because I want to use puff pastry for holiday recipes. This was so quick and easy to make and came out perfect. I made the apple cinnamon filling, and my family loved it. Thank you!
Hi Paula, thanks so much, so glad I could help out. I know prices are crazy these days. Take care!
was just wondering how much water is needed roughly for the egg wash? not much of a baker and was wondering so I could make this recipe for my family
Also if you don’t have cold butter would you just freeze it until it gets cold? I understand you could just run cold water through the tap, but what about the butter?
Hi Ruby, for an egg wash beat together 1 egg and 1-2 tablespoons of water, I use 1 tablespoon. And yes freeze the butter then grate it and combine. Hope that helps. Let me know how it goes. Take care!
And if you don’t have a food processor ??? Do have a kitchen aide mixer
Hi Connie, yes you can use a stand up mixer with the flat beaters, do on low speed and do not over mix. Hope that helps. Let me know.
Does this recipe work just as well to not use any filling and just make crescent rolls? Thank you so much – I can’t wait to try them!
Hi Erin, yes it works just fine without any filling. Have a great weekend. Take care!
Thank you so much – I really appreciate it!
So easy, taste great and it’s so versatile and pretty too.
Love this recipe
Hi Marsha, thanks so much, glad you enjoyed it. Take care!
I tried this recipe to a T. Was very cautious in not mixing it too much. The dough came out flaky but did not “puff.”
Water was iced and butter cubes were stuck in freezer to keep as cold as possible. I barely rolled it so it wouldn’t blend the butter too much.
Any ideas?
Hi Becky, before you bake it, chill the dough for about 30-60 minutes, that should help. Let me know.
This is not a comment as I have not tried it yet. Can you make little cups, I want to fill it with a Bavarian or vanilla cream with fruit on top?
Hi Debbie, sure you can blind bake it. I have made tarts with the recipe also. Let me know how it goes. 🙂
I will let you know how it turns out. I am planning on making these in December for a card party. I am changing the recipe a bit as I am celiac.
Hi Debbie, yes for sure let me know how it goes. Take care!
It was so easy and quick. Didn’t know there was such an easy recipe to make puff pastry which is supposed to be so hard and long to do. Came out perfect and tasty. You could see the layers in the pastry after baked.
Good by store bought frozen.
Hi Barb, thanks so much, so glad you liked it. Take care and have a great weekend.