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.
Can I make blueberry pie with this dough
Hi Liza, yes you can. I hope you enjoy it! Take care.
Made this 2 times and this time used a cup of butter only and it was still very good 🙂
There seems to be countless ways of folding the dough am I right?
Also could I replace the flour with whole eikorn or spelt by any chance? Thank you.
Hi Vanessa, thanks so much glad you like it. I have never made it with different flour but you could try, if you do let me know how it goes. Take care!
Hi, would it be possible to leave out the salt completely and use unsalted butter? I’d like to try making this for my baby to try.
Hi Summer, yes you could, salt adds flavour so it would be very bland, but that would be fine for the baby. Let me know how it goes. Take care!
Your measurements seem to be off. Too much butter vs flour. It’s already a buttery ball before adding any water.
Hi Alex, no there is nothing wrong with the measurements, this recipe definitely works! 🙂
There is a discrepancy with your listed ingredients. Your recipe calls for 280 g of butter and then the instructions say to only add 170g… which is it? I’d love to try I just don’t want to waste ingredients
Hi Holly, then if you continue to read, it says to add the remaining butter in the instructions. Take care!
Nice and easy recipe to follow, first time making, turned out great!
Hi Stacey, thanks so much, so glad you enjoyed it. Take care!
Has anyone made sausage rolls from this recipe
I would like to know what size is your food processor?
Hi Andrea, mine is 1.7 Litres or 7 cup size. 🙂
Is there an easy way to make this without a food processor? Thanks!
Hi Bobbi, yes I wrote it in the notes in the recipe card. Hope that helps. Take care!
I made this puff pastry today and it was very good I made pin wheels and apple turnovers
Hi Pat, thanks so much, glad you like it. Take care!
Thank you for this recipe. A lady borrowed my book that had the pastry recipe I always use then moved away so I ma looking for a homemade recipe. This is the only one found as all the other recipes use the store bought pasty rolls and say their recipe is “homemade”. So glad I found this. The only difference is mine said to make a dough tool out then put more butter on the dough then fold again then more butter then fold. This makes it really flaky. Going to try yours and hope it’s just as flaky. Thanks.
Hi June, thanks so much, I hope you enjoy it. This is a much easy way to make puff pastry. Take care!
Made this for my first ever puff pasty recipe and it turned out pretty good I might say it kind of reminds me of a mix between shortbread crust and puff pastry but it got the job done. Thank you very much
Hi Stephanie, thanks, glad you liked it. Take care!
Hi Rosemary, I’m going to try to make my own puff pastry with your recipe. I’ve previously made a garlic chicken breast recipe with store bought. Will this recipe work with chicken breast, slightly pounded?
Hi Wendy, yes I’m sure it would, I have used it for many recipes. I hope you enjoy it. Let me know. Take care!
just bought some at the grocery store..brand name..it was almost 7 dollars for 2 sheets…making my own from now on
Hi Hilda, thanks so much and I know it’s so expensive now, actually everything is! Take care!
what is a good butter for puff pastries?
Hi Tiago, I don’t know where you live but I would choose one that is a good name brand rather than a store brand. Hope that helps. Let me know.
If you use gluten free flour for baking do u think this recipe would work or would you need to add other ingredients?
Hi Irene, I have never tried it with gluten free flour but you could try, you may need to add a bit more butter. Let me know if you try it. Half the recipe if you want to see if it works. Take care!
Thanks Rosemary, will give a try❣️
Hi! Really want to make this and use it as a sub in a recipe that calls for frozen puff pastry! Any idea what the weight of the finished product is or how many sheets it would equate to? Just trying to figure out how to make it an equal sub! Thanks!!
Hi Kay, I actually wrote in the notes that the dough weighs 1 1/2 pounds or 690 grams. I don’t know how many sheets that would be though. Let me know. Take care!
Store boughten puff pastry is normally 2 sheets and weighs 1 lb total. So it would seem this recipe making 1 1/2 lbs should be the equivalent to 3 sheets.
Hi Rodger, thanks, Take care have a great weekend!