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.
I am using this recipe at work currently.
I needed a simple fast pastry dough to put Tom in the morning and be able to use to make desserts in the afternoon, same day baking.
I made a double batch.
Once the dough had chilled for about 1-1/2 hour.
I took it out and rolled then folded it a couple times more, then final roll it is thick like 1/4 – 1/2 inch thick.
Please tell me how long to bake it and at what temperature????????
I’m not using any of your suggested recipes, so I need to know please
Hi Emmi, the baking temperature is in the recipe card. 375F, depending on what you are making I can’t really say the amount of time. The final bake should be golden brown. Hope that helps.
Uhhhhhhh okay.
Yes I read your response and your recipe.
Yes the recipe card states 375F.
I just was thinking,
Since you made the recipe.
You might have thoughts of
A different oven temperature OR
Baking time.
Since my dough is thicker.
But anyway,
Thank you for the reply at least.
No, honestly, your reply was not very helpful for me.
Recipe works great though!
I’ll just figure it out on my own since there’s no input from the creator of the blog.
Maybe a lower temperature or something like a
Shorter cooking time.
Anyway,
Thanks.
Hi Emmi, it doesn’t matter how thick or thin it is, puff pastry is baked best at that temperature. You just have to watch, because it’s thicker it will take longer than one that is thinner. 🙂
Oh my goodness this is a good recipe! I never thought I’d be able to make puff pastry and now I can. Thank you! I followed the instructions exactly and it worked first time. I also made custard for the first time and created scorfamuss – is that right? – to the delight of my other half. Amazing.
Hi Tina, thanks so much, so glad you liked the recipe, the pastries are actually called sporcamuss, but you were close. Glad your husband enjoyed them. Take care and have a wonderful weekend.
Such a simple and easy to make recipe! I had a wheel of brie cheese and and put cherry cranraisons on the bottom and then a dollop of mango peach jam on top of the brie. Wrapped it up and baked for 45 minutes at 400°… turned out amazing. So light and flaky and so delicious dipped in the gooey cheese.
Hi Darlene, thanks so much, glad you like the recipe, that brie sounds amazing. Take care!
By thanks for the amazing recipe I made this puff pastry today to help warm my house do to winter storm and l loved it
Hi Patti, thanks so much, so glad you liked the recipe and it could warm you up a bit. Take care and have a wonderful weekend!
Hi there. I’m just about to use this pastry recipe to make apple turnovers, but just one question;
In grams, how much pastry does this recipe (“1 dough recipe”) make? Thanks.
Hi Elm, I really don’t know I have never measured it in weight. I would say depending on how thick you roll the dough it could be 1-2 pie crust recipes. Hope that helps. Take care.
Should I assume that vegan butter may not work?
Hi C, I really can’t say, I have never used vegan butter. If you try, let me know how it goes. Take care!
I have made this recipe several times with excellent results. I use it for steak pies and sausage rolls, croissants and other savoury items.
Hi Jan, thanks so much, so glad you like it. Take care and have a great week!
The BEST puff pastry we have EVER had!! I made beef Wellington with it last night. Exquisite, Delicious!!
Hi Bonnie, thanks so much, so glad you liked it, and what a great idea to make it with Beef Wellington. Take care!
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!
Hi Marcy, thanks so much, so glad you enjoyed it. I love sausage appetizers. Take care and have a great weekend!
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!
Hi Sarah, thanks so much and you’re welcome, so glad you and your kids liked it. Take care and have a great weekend!
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!!
Hi Bonnie, thank so much, sounds delicious. Take care!
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!!! ❤️❤️❤️
Hi Linda, if it sticks just lightly flour your rolling pin and the counter, hope that helps. Glad you liked it. Take care!
I made small apple turnovers it worked absolutely perfect thanks for the recipe
Peter
Hi Peter, thanks so much, so glad you liked the recipe. Take care!
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.
Hi Alicia, 375F (190C), for all the puff pastry recipes. Hope you like it. Take care!
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”
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!
What good quality butter do ya’ll recommend that will not break the bank?! 🫰
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.