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’d love to make puff pastry but I don’t use dairy products. What is the reason margarine cannot be substituted for better? Can you think of a work around? Thanks!
Hi Suzi, I recommend butter not only because it is better for you than margarine and also because the pastry probably won’t be as flaky or as tasty. If you want to try it because you can’t have dairy, then try to find margarine with at least 80% fat that way it is closer to butter. Let me know how it goes.
I bet lard would work well.
Hi LW, I wouldn’t use all lard, maybe half and half. 🙂
Made this pastry for the first time and will definitely be using it again, so thank you. I bake a lot it is my passion so need something that doesn’t take all day. Recommend to everyone, my son wanted to know what it was like, can now tell. Thank you again 💓
Hi Maureen, thanks so much, glad you enjoyed it. Take care and have a great weekend!
My first time making puff pastry and it turned out great! Very happy with this recipe.
Hi Sandy, thanks so much, so glad you like it. Take care and Happy New Year!
Hi Rosemary,
We are going to try this recipe and just had a couple questions, how many grams of butter equals 1 and 1/4cups, how long do you leave the butter in the freezer,we plan on using a kitchen aid mixer do you have any tips?
Sorry one more question just to confirm you only roll out dough twice.
Thanks a bunch
Happy New Year
Hi Paul, if you click metric beside Ingredients (it shows US customary and metric) it will give you all the gram measurements. 🙂 When using the mixer don’t over mix, you still want to see little bits of butter in the dough, that helps to makes it flaky. Keep your eye on the photos and video that should help. And don’t over knead the dough to form a ball. And yes just roll out twice. Hope that helps, any questions just ask! 🙂 Take care!
Please can you explain how many grams are needed in each ingredient? because I’m very new to this🙇
Hi Cylaa, beside ingredients in the recipe card it says US customary / Metric, click on metric and it will give you grams. Hope that helps. Let me know. Take care!
Hello,
I made this and it is absolutely fabulous! My Family loves it. I was going to by store made but it was too$$ and said to myself “Don’t be lazy” It paid off!! This makes so much and freezes so well it was a 2x reward for me! I used it for my Portuguese Pastel de nata ( egg custard) and then with all the leftover egg whites I made a dozen breakfast muffins. Thank you so much for sharing!! Happy 2024 to you! I am off to create your recipe again for a chicken pot pie!
Hi Kelli, thanks so much, so glad you family enjoyed it. Those Portuguese pastries are so good! Glad you liked the chicken pot pie also. Take care and Happy New year to you too!
No food processor? No problem. I have one thats too small but I wanted from scratch pastry. This recipe has perfect ratios and beautiful descriptions of how the dough should appear in each stage to where I could use a dough blender and be just fine. Used the pastry next day on pot pie and it turned out amazing for my first try, especially going a bit off track. Will use this recipe again.
Hi Hallie, thanks so much, so glad you enjoyed it. Take care and Happy New Year!
It came together easily and looked perfect, but on cooking didn’t puff very much at all
Hi Henrietta, it could be because the pastry warmed up before baking. Try chilling it while the oven is pre-heating. Let me know.
Puff pastry needs to be folded and rolled out a number of times in order to make the flakey layers and must be refrigerated between rolling out times to keep it cold. How do you get the layers without doing so
Hi Geri, follow the recipe and you’ll see it does it work! Happy New Year!
I’ve tried several puff pastry recipes and they came out middling to fair. I have since then discarded those recipes. I’ve used your recipe a few times with wonderful results. This recipe is a keeper,,,thank you!
Hi Sandi, thanks so much, so glad you enjoy the recipe. Take care!
Hello. I want to try this dough on a pumpkin pie. Do you think I should blind bake it? Thank you for the recipe.
Hi Tonya, maybe you should for about 5-10 minutes. Let me know how it goes. Take care!
I think so 😊
Does this recipe create the layered sheets? I was wondering if it could be used to make Baklava? Thanks, Karen
Hi Karen, I really don’t know I have never used it to make Baklava, you could try, if you do let me know how it goes. Take care!
No. Baklava is made with phyllo dough not puff pastry. This would make a mushy mess.
Hi. Can the pastry be left overnight in the fridge ? I want to make sausage rolls with the pastry. TIA
Hi Julie, yes it can be left in the fridge for 2-3 days, wrap well in plastic wrap. Take care!
I also want to use this for sausage rolls too. How did yours turn out? Thanks.
Absolutely perfect puff pastry recipe! I make sure to chill my water in the freezer when preparing; and I tend to make it the night before (and refrigerate) and then just let it thaw a bit before rolling. It’s perfect! So far, I’ve done a sweet version with Nutella, making a Christmas tree from an Instagram post that used store-bought puff pastry. Homemade makes it sooo delicious! I’m making my third time now. Location: Michigan USA
Hi Jennifer, thanks so much, so glad you like it. Great idea with the Christmas tree! Take care.
Hi, thank you for the quick response. It quite helped me with my predicament although it is still slightly sticky, but it is alright. Thank you so much
Hi Rachel, if you find it too sticky just add a bit more flour. Let me know how it turns out. Keep it really cold that might help too. Take care!
Hi, I messed up, would you kindly assist me how to remedy it. Instead of 118g of cold water, I have put 180g of water. Now my dough is so sticky. 😭😭😭 Help
Hi Rachel, I would add another 140 grams of butter and 130 grams of flour, see how that is. Let me know. I will keep a watch on the comments.