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
.
Thanks to the foodnetwork.com.
I am republishing this recipe from October 19, 2014 with photo and video updates.
Just made some puff pastry using your recipe. It went really well on the top of a chicken, ham and leek pie in a white sauce. A real hit with the family, well done, great recipe.
Hi Joh, thanks so much, so glad your family enjoyed it. The pie sounds delicious. Take care!
How many pastry sheets does this equate to? A recipe I need pastry sheets for is calling for 2 so would this just be one sheet?
Hi Stephanie, I really don’t know because pastry sheets are different sizes, it makes 1 1/2 pounds so try to figure out the weight of the sheet. Hope that helps.
Can I use my kitchen aid instead of food processor for this recipe?
Hi Anita, I think it would work, be sure you don’t over work the dough, just until combined and do it on low speed. Let me know how it goes. Take care!
This was my first time making puff pastry. It turned out great! I used it for chicken mushroom pie. I can’t eat egg yolks so, only used egg white for the wash and it turned out delicious.
Hi Hazel, thanks so much, glad you liked it. The pie sounds delicious. Take care!
I made it today because I forgot to buy some. Hooray for my failing memory because this tasted so much nicer than any I’ve ever bought and it was such an easy recipe to follow. Thank you so much!
Hi Jo, thanks so much, so glad you like it. Yes better bought it is. Take care and have a great week.
I’m not sure how to roll it out to make a lid. The recipe calls for this. Do I roll out the “envelope” and use this whole recipe for one lid?
Hi Deborah, sorry but I have no idea what a lid is, the puff pastry makes 1 1/2 pounds so it depends on how much the recipe calls for. 🙂
Can I mix by hand?
I got ahead of myself. I didn’t read everything before asking this -_- I will be trying this recipe! Thanks for sharing it.
Hi E, no problem, I hope you enjoy it. Take care!
Perfect!! I used this recipe to whip up a steak and kidney pie in 2 and a half hours. It works great!
Hi Sandy, thanks so much, so glad you like it. I just redid an old recipe using it, I forgot how much I liked it. Take care and have a great weekend!
I want to use it to make napoleons and my recipe calls for a pound of puff pastry – How much does this make weight wise? Thank in Advance
Hi Susan, the weight of the finished dough is 1 1/2 pounds. Take care!
I must give a 5 star review. I have tried other puff pastry recipes and none wored out like the stuff you get in the store for flakiness… until I tried this recipe. It is fabulous! It is better than the store bought pastry and 1/3 the price. Can’t beat it! I am never going back! Perfection!
Hi Deedles, thanks so much, so glad you like it. Take care and have a wonderful week!
Great recipe for puff pastry. Dough came together quickly and was easy to work with. I used most of the pastry for a salmon Coulibiac in lieu of phyllo. The leftover dough was used to make your pear, walnut & chocolate crescents, which were delicious! Thanks for sharing.
Hi Ann, thanks so much, so glad you enjoyed it. Sounds amazing what you used it for. Take care!
This is pretty much how I make my pie crust, so I wasn’t too surprised to find out that it tasted more like piecrust than puff pastry. Then again, people tell me my piecrust is incredibly flaky… So maybe this is why.
Great recipe, I tried it today for the first time. I think I added way too much butter and am suggesting you alter the instructions to show the grams of butter to be added in the second addition. The use of cups vs grams is confusing. I look forward to trying it again. Thank you.
Hi Nikki, to get the metric conversion all you have to do is click on metric beside US customary, so if the total is 281 grams and you use 170 in the first then the 2nd will be 111 grams. Hope that helps. Take care!
how many grams of butter did you use? because i have a hard time measuring cold butter in cups
Hi Yoselin, it would be 281 grams of butter. 🙂
Thank you so much!! ☺️🫶
It’s a great recipe 👍
God bless you!
Hi Yoselin, thanks so much and God bless you too! Take care.
the paper around the butter should also have the cup measurements on it so all you need to do is cut along the appropriate line
Hi,
I am wanting to make cream slices so I just need to bake the puff pastry as a sheet. I was wondering if you would know how thin to roll it out and how long to bake it for? And the temperature too please?
Thank you 🙂
Hi Kiera, you don’t want to roll it too thin or it won’t puff up, so it should be about 1/4-1/3 thick, place it on a parchment paper lined baking sheet, prick the dough with a fork, then cover it with parchment paper and add weights, such as dried beans, rice or pie weights. Bake at 375F (190C) for 10 minutes, remove it from the oven, remove the parchment paper and weights, then continue to bake for another 5-10 minutes or until golden brown. It might need longer so keep your eye on it. Hope that helps. Let me know how it goes. Take care!