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.
This is absolutely the BEST (and easiest) pastry recipe I’ve come across! So flaky and crispy!! I’ve always hand mixed but the food processor is the way to go in ensuring just enough mixing without making the dough tough. This is my new go-to recipe!
Christine hammerstone
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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.
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Oh never mind, I now see you already addressed that. But just wanted to say, technicallly isn’t this more of a pie crust dough than puff pastry?
Hi Angela, no this is definitely puff pastry. 🙂
Perfect puff pastry! I made the ham & cheese roll ups first (delicious!), then I used the remaining dough for pigs in a blanket – they came out beautifully! Thank you Rosemary for this recipe, I’ll never have to buy store puff pastry again!
Hi Lina, thanks so much, glad I could help. Oh I love pigs in a blanket! Take care and have a great weekend.
Can I use half whole wheat for the flour?
Hi Lisa, I have never tried it with whole wheat but if you want to try, start with 25-30% whole wheat and not half. Let me know how it goes. Take care!
Why did I think puff pastries were so complicated to make? I made it and used it for my chicken coconut curry pot pies!!!! OMG …so easy and quick to make… Thanks
Hi John, thanks so much, so glad you liked it, the pot pie sounds delicious. Take care!
Just made today. Came out flat. Did not puff. I baked it by itself.
Hi Cj, sorry it didn’t work out, I think you might have overworked the dough. Let me know.
i also don’t have salted butter but I have unsalted butter
Hi T, that’s fine, just add a bit more salt. Take care!
i just want to eat the puff pastry alone lol, what are the instructions for that
Hi T, you can just bake it at 375F until golden. Take care!
how should i roll it out if im baking the puff pastry alone (like length and width), what kind of pan, and what’s the estimated baking time
Hi T, it’s up to you how big you want the pieces, roll it about 1/8 inch thick or a bit thicker, place them on a parchment paper lined sheet and prick with the tongs of a fork. Bake at 375F for approximately 10-20 minutes depending on the size. Take care!
i’m short 6 tbsp of butter
Hi T, I don’t know what that means, the butter is added in two additions. Let me know.
Love this recipe for Puff Pastry I have made it several times and just love how easy it is to roll out and generally handle. It is so flaky amazing, I never thought I would say that about any pastry.
Hi Patricia, thanks so much, so glad you like it. Take care!
What happens when you over work the dough
Hi Edita, if you overwork the dough it won’t be as flaky and buttery. 🙂
When using this for another recipe that calls for “one sheet of puff pastry”, (they are assuming you are using store bought pastry), how much do I use of this recipe? I’ve never even used store bought puff pastry so I don’t know how much a sheet looks like. Thank you.
Hi Jeanene, one sheet of puff pastry (bought) measures approximately 10×15 inches / 25x38cm. This recipe I think would make approximately 2 sheets. I hope that helps. Take care!
Hi Nas, I did answer and it is posted, but this is what I answered with just to let you know, try covering it tent style with foil when almost baked and continue baking it that should help. Let me know. Take care!
Giving this a try for a wine tasting tomorrow night. I’m using prosciutto and gruyer instead of ham. As I think that will pair well with Sauv Blancs we are tasting. I’m also going to use Granny Smith apples instead of pears. Thanks for this post. So far so good. The pastry is in the fridge for two hrs. How think should I roll the pastry to accept the fillings?
Thanks,
Bill
Hi Bill, you could do a strudel type and then slice or cut squares and fold over the square to make triangles. I hope everyone enjoys it. They sounds delicious. Take care!
I tried today .It came out delicious . Only one small suggestion needed.My pastry in middle got sticked together and flaky outside. So,It’s not very flaky in middle. Can you please tell me where would I did mistake? My pastry was overnight refrigerated as I wanna make today.
Hi Nas, you could try covering it with foil (tent style) in the middle of baking and see if that helps, other reasons could be that they are too close together while baking which means less air circulation, try baking them at a temperature of 375F/190C, make sure they are evenly rolled and not thicker in the middle. I hope this helps. Let me know. Take care!
I am not at all baker infact I cannot bake at all.But in my place,puff pastry sheet is expensive not easy to find. Found your recipes from reddit after lots of research from someone else’s recommendation. Given lots of thoughts or overthinking,read comments at 1:00am when not able to sleep. Made your recipe for 1/2 cup flour calculated ingredients quantity thoroughly. Just made first time with bit nervousness as I had high hopes after reading all reviews. It came out just delicious.. thank you so so much. I want to make croissant. Just one suggestion needed, the dough in middle sticked together so it was not completely flaky from middle. Although very crispy,Where would I went wrong? I used air fryer.
Hi Nash, you could try covering it with foil (tent style) in the middle of baking and see if that helps, other reasons could be that they are too close together while baking which means less air circulation, try baking them at a temperature of 375F/190C, make sure they are evenly rolled and not thicker in the middle. I hope this helps. Let me know. Take care!
I do not have processor. Can I do it with hand ? Is any tips to follow while doing with hand?
Thank you and Regards from India
Hi Nas, yes you can do it by hand just make sure you don’t over mix and it should be fine. Let me know how it goes, and hello to India. Take care!
Just made today came out delicious….
Hi Nas, thanks so much, so glad you enjoyed it. Take care!