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.
Hi, can i skip the egg wash as i am allergic to it? Or any alternative please?
Thanks!!
Hi Karuna, sure you can brush with milk if you want. Any kind of milk, lactose free whatever.
This looks so easy! Easy everyday ingredients and very to the point instructions. Even I could make this! Thank you!
Hi Elaine, thanks so much and yes you can. Have a great week.
I’m thinking of making pie but I suck at pie crust making =( . Been looking at your recipes and found the Italian pie crust recipe– but then, I saw this too and thought- what if I use this puff pastry as pie crust? And then someone asked you the same thing in the comments, so I am going to make me an apple pie ! Thank you for your recipes!
Hi Lily, I hope the pie turned out, let me know how it went.
Made this a while back and so much better than store bought puff pastry dough besides who knows what is in the store stuff. Anyway after having success I decided to give the traditional recipe/way a try, lots more work and didn’t turn out any better.
Hi Diana, thanks so much, and I agree, this is so easy and tastes and works the same. Take care.
Good morning🤗 Have you tried to use this pastry as a pie crust? Love the recipe
Hi Helen, actually I have I made a fall savory pie with it, that I will be posting soon.
My bad…..Rosemary!!!
haha that’s ok. 🙂
Hi Nellie,
I am very excited for this to bake. My first batch is in the fridge chilling. I have made pastry by hand and never wanted to make it because it took so long and it was sooooo much work. We love puff pastry and I use it often but always buy it. Its so expensive. I have high hopes for this working! Details to follow!
Thank you for posting this.
Hi Diane, thank you, I hope you liked it. Let me know.
This was a great, easy recipe! It came out wonderfully. Will definitely make again!
Hi Nellie, thanks so much, glad you enjoyed it. Take care.
This dough was super easy to make and turned out perfect! I opted for the pinwheel style and used a spanakopita filling (white onion, spinach, fresh chopped dill, crumbled goat’s cheese feta, salt & pepper). It won’t be the last batch that is prepared. Thank you!
Hi Gina, thanks so much, the filling sounds delicious. Take care.
Super simple to make, flakey, buttery & way better than shop bought. I followed the recipe almost to the letter (with the number of pulses & folds etc) & was pleasantly surprised at how easy it was to make with minimum ingredients. Plan ahead for those 2 hours chilling time. I used great quality butter & also chilled for 15 min after lining the tart pan because the pastry was very soft & I’m sure this added to the flakiness too. Who needs shop bought after trying this recipe ?
Hi Sandra, thanks so much, so glad you like it. And yes keeping it cold helps with the flakiness. Take care.
I think this is the easiest puff pastry out there especially using the food processor
Thanks RonAld, glad you like it.
How would I make the dough if I do not have a food processor? Would a regular blender work, or a handheld electric mixer? Is there a method I could use that doesn’t involve electronics? Sorry, lots of questions but I’m very excited to try this recipe!
Hi Miranda, you could try making it by hand (I don’t think a mixer or blender would work), use a pastry blender to combine the butter and knead gently just until mixed (as per the recipe). That should work. Let me know.
Can’t wait to try the Apple dessert with the puff pastry usually buy my pastry now I will make it I love Apple turnovers.
Hi, may I know how long can we store the puff pastry? And do we need to keep it in the freezer if we don’t intend to use it soon. Do we need to roll them out into sheets or can leave them folded up?
Hi Lyn, puff pastry may be stored in the refrigerator for several days. Be sure it is sealed in plastic wrap. It can also be frozen, wrap in plastic and place in a freezer safe bag or container. Puff pastry may be frozen for up to 1 month. You can leave it folded up and be sure to thaw it in the fridge and then roll out as per your recipe. Hope that helps.
Hi! How long can I store the dough? I want to make the dough the night before and bake in the morning, is that possible?
Hi Emma, you can definitely leave it in the fridge over night and use it in the morning. Let me know how it goes.