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 several 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
- 1 1/4 cup very cold butter (salted)* cut into cubes
- 1/2 cup very cold water
- 1/4 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
- 1 1/4 cups Gruyere or cheese of choice shredded
PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS
- 1/2 – 1 pear sliced (not too thick/firm but ripe)
- 1/4 cup finely chopped walnuts
- 1/4 cup mini chocolate chips
EGG WASH
- 1 egg
- 1 tablespoon water
MORE RECIPE IDEAS
DOUBLE CHEESE TWISTS
- 1/4 – 1/2 cup shredded cheese fontal or gruyere
- 1/4 – 1/2 cup freshly grated Parmesan Cheese
- 1-2 tablespoons chopped fresh Italian Parsley
APPLE CINNAMON FILLING
- 3 tablespoons brown sugar
- 1/2 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 3/4 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 centimeters).
- 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 1/4 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 (1/2 or 1/3) 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 1/2 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 1/8 ” 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.
Hi, can you use plant based butter in this recipe?
Hi Lee, I can’t say because I have never used plant based butter before, but if you try it let me know how it goes. 🙂
when i add the remaining butter and water, is the dough supposed to be greasy? or should i add more flour?
Hi Pepper, no it shouldn’t be greasy. Add a bit more flour if needed. Watching the video should help. Let me know.
Looks great. Easy peasy! going to give it a try.
Hi John, thanks so much, hope you enjoy it. Take care and have a great week!
Can I freeze this?
Hi Danielle, yes you can.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. Take care!
So after I fold it and store in fridge when I get it out do I roll it out im wanting to use mine to make a strawberry cream cheese dessert
Hi Shandy, yes that is exactly what you do. Roll it to whatever shape you want for whatever you wish to make. Let me know how it goes. Take care!
I felt stupid for buying puff pastry. This is a perfect and easy recipe, tastes so good and the looks are amazing also.
Hi Amanda, thanks so much, so glad you liked it. Take care and have a great weekend!
I absolutely love this recipe! Can be used for sweet and savory fillings. Found my “go to’ puff pastry. My family will love me again. Yall rock!
Hi Isabella, thanks so much, so glad you like the recipe. And yes I love it for both also! Take care.
When we roll out, we need not laminate additional butter into the dough before folding/chilling?
Thanks so much.
Hi Leslie, no you don’t need to add more butter. 🙂
this recipe does not state how many servings it makes, and therefore it is useless to me
Hi Jodi, sorry but I can’t say how many servings as I have no idea what you are going to make with it. Although I do add how many pounds of dough it makes which makes it easy to compare to store bought! 🙂
I chilled this (accidentally) for 4 hours, then rolled it 1/4 inch thick and slathered in tomato sauce, hemp seeds and white cheddar. Instead of lying then flat, I stood them up on the unrolled edge and made pizza snails.
Currently feeling like a domestic goddess; these came out PERFECT. I have ADHD and this was an absolute delight because of how few ingredients and how versatile the dough is. Made another batch split it up and froze it for future me 🙂
Hi Serena, thanks so much, that sounds amazing! So glad you liked the recipe. Take care and have a great week!
Hi Rosemary,
Thanks for sharing you thoughts.
I did not pick up on how thick you roll your pastry for each layer. My estimation for meat pies, The one’s you can handle. in one hand and eat it like a savoury snack on the run, hot or cold. I was thinking no less than 1.5mm to a final thickness no more than 3.5mm. I roll my parties with a 19in pastry roller nowadays as I no longer have the strength for manual pins. I’m not a commercial operator, just a lover of all things to eat
I dabble around the kitchen, but when it comes to pastries I have kept it simple. Short Bread. As an Australian, and one who is out bush most days, I make mostly meat pies of a variety and sausage rolls. Stout and Steak (I put the stout first because I use a very strong stout) being my favourite pie and sausage rolls. with a twist of internal bacon around d the sauce meat. Sweet pastries which I love and make lots of short bread biscuits with naked ginger, but anything more delicate just don’t last in the Aussie bush without a good cooler which I don’t have access to.
Hi David, thanks for sharing. Your days must be very interesting. I too love meat pies and sausage rolls. Take care and have a great week!
Do you think I could use my stand mixer? I only have the egg beater type paddles
Hi Hannah, you could but be sure you don’t over beat, just enough to combine. Let me know how it goes. Take care!
Used this pastry for sausage rolls by rolling into an 18×15 rectangle. I used 9 breakfast sausages that I removed from the casings and placed in three rows on the rectangle, width-wise. These smell delicious and I can’t wait to have them when everyone wakes up!
Hi Nathalie, thanks so much, that sounds delicious. I hope you all enjoyed them. Take care!
I can’t wait to try this! I’m gonna make some homemade Hot Pockets with it. The dough on those is thicker than I like with less filling and I want protein and carbs to be more balanced. Lol. I love puff pastry but I thought it was hard to make. I’m so excited to find this and it looks easy!
Is there a certain thickness this needs to be rolled out or does that kind of work itself out by the size we roll it? I am new to baking anything besides cakes and I just bought an adjustable rolling pin so I am wondering how to set it.
Thank you for the recipe! I saved your blog and pinned some stuff to try. 🙂
Hi Erin, thanks so much, I hope you like it. I usually go a bit thicker than 1/8 of inch. Let me know how it goes. I hope you enjoy the recipes and happy you discovered the site. 🙂 Let me know if you have any questions.
Is it okay to use the puff pastry after 30 minutes of letting it rest?
Hi Luna, it isn’t supposed to rest, it has to be chilled for at least 1-2 hours. Chilling it makes it puff when baking. Hope that helps. Let me know.