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.
Hey…This recipe sounds great…i was just wondering how is this pastry different from the pie crust cause I literally do all the same steps
Hi Adi, well with puff pastry there is alot more butter which makes it extremely flaky. 🙂
Hi, could this be made by substituting some of the flour with whole meal flour? Any changes to the recipe if so?
Thank you!
Hi Melissa, I really can’t say because I have never substituted flour in this recipe. Sorry.
This is an excellent recipe. Everyone loved the pastry, which turned out perfectly. I will never go back to bought puff pastry. I always thought making puff pastry was an ordeal, but it is actually very simple. Highly recommend this recipe. Thank you for sharing it
Hi Tilly, thanks so much, yes this is an easy way to make homemade puff pastry. Glad you like it. Have a great weekend.
I intend to give this a test run before Thanksgiving. I store my flour in the fridge (rural living, weevils ya know). I’m assuming that will be a boon ? Your video is really helpful
Hi Janet, let me know how it goes. I think it should be fine stored in the fridge.
I just made some apple turnovers using a store brand puff pastry. Never again. The dough is too tough. I started using it when the really good brand went to over $5 a package. So I will start making my own, which will cost less then the store bought brand. Win-Win!! Thanks!!
Hello Rosemarie, I did make this puff pastry and it is so easy to do! I was wondering if you can use the same pastry dough to make the shells for filling (like the ones you buy from Pepperidge Farm) and if you can do this, how to make them. Thank you!
Hi Deborah I make a lot of things with this dough, pies tarts, roll the dough to your desired thinness then cut out with a round cookie cutter, place in a lightly greased muffin pan (the size for how many you are making) and either fill them or blind bake them as per the recipe. Hope the helps.
Rosemary, I am pleasantly stunned at how simple and successful this recipe is! Have made it several times for Caprese Streudel (another winner!) and appreciate all the other suggested sweet and savory options you shared, too. Thank you!
Hi Joan, thanks so much, so glad you like it. Take care.
First time making puff pastry, super recipe came out perfectly. As good if not better then shop bought. Used margarine .
Hi Amalini, thanks so much, and yes better than store bought and quite easy too. Take care.
Fantastic receipe, and delicious! Worked lovely as a thin puff pastry for my Apfulstrudal😊
Hi Laura, thanks so much, glad you enjoyed it.
Easy, tasty and fast! Thanks for sharing recipe and very helpful videos! I’ve made it three times this week. The first batch I overworked but it was still usable for meat pies, second batch for sausage rolls was better, third batch for apple turnovers was excellent! So happy find this dough recipe.
Thanks so much Tracey, glad the videos help and that you like the recipe. Have a great weekend.
What a time saver!, Thank you for sharing.
Thanks so much Suranganie. Take care.
Very easy recipe to follow, and it turned out perfect!! Thanks so much for taking the time to share!!! I used this recipe with the Strawberry Cream Cheese Strudel recipe you have posted. Almost all of it was eaten shortly after it was baked!! Thanks again!!
Hi Becky, thanks so much, so glad you like the recipe and the strudel. Have a great weekend.
How many sheets of puff pastry does this make if you divided it up? Thanks!
Hi Oscars, I would say 2-3. 🙂
Hi Rosemary,
I just want to let you know that we’ve now used your recipe three separate times, and it has been perfect each time. Such a great time saver and a great recipe. Thank you for sharing!!
John
Thanks John, so glad you like the recipe. Have a great weekend.
Can you do gluten free flour? I MISS danishes and everything delicious.
Hi Heather, I really don’t know, I have never baked with gluten free flour. If you try it let me know.
Thank you for this recipe. I did not rate yet, I just found this recipe. I live too far away from the supermarket to buy store bought, and I LOVE puff pastry. My biggest complaint with homemade is the dough is always too tough to roll out. For some reason it’s like trying to roll out bread dough for me, it will only roll so big and then seems to start pulling back. I am going to try this tomorrow. I will definitely come back and give my rating. If this is as good as everyone else is saying it is, you will be my new best friend 🙂
Hi Rayne, I have never found those problems with this recipe. Let me know how it goes.