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
.
Thanks to the foodnetwork.com.
I am republishing this recipe from October 19, 2014 with photo and video updates.
What happens if the dought is over-processed? It looked I might have over-pulsed. Cn it be saved?
Hi Don, if over processed it might not bake up very flaky. Keep it really cold when rolling it out and when you use it. Whatever you make chill it while the oven is pre-heating, that might help. Let me know. Take care!
Looking forward to trying this on the weekend … question: when you say “Using a food processor, fitted with the metal blade” …what type of blade are you referring to? Thanks!
Hi Ian, the normal blade that comes with the food processor. I hope you enjoy it. Let me know. Take care!
I accidentally lightly floured my dough in between each fold… do you think this would mess up the layers?
I appreciate your time. TIA. 😞
Hi Yaszy, it might make it a bit less flaky, but try and see. Let me know. Take care!
I don’t have a good processor, can a blender be used or a kitchen aid mixer? Thanks
HI Christine I would advise the kitchen aid, but do it on low speed, there are instructions on using a mixer in the notes section of the recipe card. I hope that helps. Take care!
trying this for thanksgiving!
do you have a recommendation regarding european, high fat butter (like kerrygold, for example?) i have trouble distinguishing between which recipes i can use with european butter and which require an american-made butter
thanks in advance
Hi Kit, well being in Italy I only use Italian butter, I don’t think you would find it there, I use Lurpak or Burro Soresina. I think if it’s a good brand such as kerrygold you should be fine for any and all recipes. Hope that helps.
lurpak and kerrygold both have 82% butterfat so that’s great to know. thank you, rosemary!
Hi Kit, good to know and glad to help. Take care!
This recipe turned out great for the puff pastry appetizers, however when I used it to make danishes, there was a line of what looked like uncooked pastry under parts with the danish cream cheese. And tips on how to avoid this?
Hi Mallory, I used to think that too, but after baking many filled puff pastry recipes, I am convinced it is baked it is just the moisture from the cream cheese. Hope that helps. Take care!
Hi, I was planning to make this recipe, but I don’t see the video. I had difficulty understanding the folds of the dough. Also, will the recipe be okay if I used american butter?
Hi Yam, the video is at the top of the post, under the first photo and the 2nd paragraph you will find the video. And yes you can use American butter just make sure it’s a good brand. Let me know. Take care!
Question… After you take the dough out of the fridge (not frozen) do you unfold it before rolling it out or leave it folded and roll it out?
Hi Sarah, leave it folded and then roll out. 🙂
Hi, I’m looking to see how much this will make . 1 pound, 2 pounds ? I need it for a danish recipe and it calls for 1 pound pastry and I wanted to do it homemade instead of box pastry . your recipe looks like the best. Any advice please and thank you.
Hi Kelli, the finished dough weighs 1 1/2 pounds. The info is in the notes of the recipe card. 🙂 I hope you enjoy it. Take care!
Can I use whole wheat flour in this recipe?
Hi Patricia, I have never use whole wheat but if you want to try it you can, I would recommend starting with no more than 30% of whole wheat flour. Let me know if you try it. Take care!
These were so easy to make and extraordinary! I used blueberry filing and they disappeared! These are my go-to turnovers recipe! Thank you. I make several of your recipes!
Hi Paula, thanks so much, so glad you like the recipes take care and have a great week!
I tried this for the first time today and it turned out BETTER…and so much more tastier then the Pepperidge Farm puff pastry I’m used to using. As a home baker…taught and learned from my elders…pie/crust/pastry was never even attempted because I was so scared I’d ruin it. OMGEEEEE this took me all of 10-15 mins with my Mom’s/ancient but awesome) cuisinart food processor. Half I made to go with some custard and strawberries and half I made a savory turkey/provolone roll up. They are both fantabulous!! I also used my Pepperidge farm ones too (to compare), and mine were so much flakier, prettier and of course Yummy-ER!! Thanks so much for the recipe and all the wonderful notes and tools along the way!! 🙂
Hi Chandra, thanks so much, so glad you liked it. I often wish I had my Mom’s old mixer. Take care and have a great weekend!
Would like to make a dairy-free version of this but I see the note that use of margerine is discouraged. Could you elaborate why?
Hi Barb, it’s probably more of a personal reason as margarine is not that good for you but you can use it in the recipe. Let me know how it goes. Take care!
What is the best way to store after you cook the pastry. I made a Farley big batch of mini apple pies today and would like to know how to keep them fresh for as long as possible. Thanks, this recipe is great everyone has loved it.
Hi Jamie, I would either refrigerate them in an airtight container for up to 4 days, and re-heat in the oven or microwave. Or freeze in a freezer container for up to one month. Hope that helps. Let me know. Take care!
Absolutely unbelievably “lekker”. A huge success – cannot thank you enough!
Hi Nicolene, thanks so much, so glad you liked it. Take care and have a great weekend!
What if you have nothing but your hands to make this? No machine other then a hand held mixer with beater?
Hi Patty, if you use a hand mixer then just mix until it starts to come together then continue using your hands. Just be sure not to over knead the dough, you want to see pieces of butter in the dough, this creates the flakiness of puff pastry. Hope that helps. Let me know. Take care!
I don’t have a food processor either – when I make puff pastry (or anything requiring “cutting in butter” I freeze the butter stick first, then peel the paper back halfway and grate it on the largest “grate” side of my box grater. Really helps….just cut it in with 2 knives or a pastry cutter!
Hi Melanie, thanks, take care and have a great weekend!
Hello! I just made this recipe and my dough is currently hanging out in the fridge. I chose this recipe due to the very beautiful layering in your photo (and all the great reviews. However, upon completing the steps, I noticed that there aren’t many folds. I’m a rough puff novice, so forgive me if this sounds like I have no clue what I’m talking about, but it’s my understanding that multiple folds are required to get the flaky layers. Am I missing something? I’m curious at how this can be achieved with the steps provided? The photo also looks like the dough was more folds than the instructions said.
Hi Blanca, no there aren’t many folds, actually four folds, but that’s the beauty of the recipe. It was cut in half for the photos so that’s why it might look like more. You can check out the video too. Take care.
Bear in mind that the number of layers doubles with each fold. So four folds (if folded in half) is actually 2^4 layers, or 16 layers. The photos in this recipe however showed doing a tri-fold initially, which results in 3 layers, then folding in half twice, which results in 12 layers for the final product.
You actually want to be careful not to over-fold a puff pastry, because after a certain point the layers aren’t distinguishable and it simply becomes a buttered bread. The more rigorous versions of puff pastry can probably handle more folds than this recipe, but they will still have issues after two or three more folds.
Since puff pastry doesn’t have any leavening in it like yeast or baking soda, it relies on the layers staying distinct and the butter crisping them up. If the layers become muddled too much your puff pastry won’t “puff”. Croissants are made this way intentionally, but they also include yeast to let the dough rise and make a more “bready”, yet flaky product.