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10 Minute Homemade Puff Pastry + Recipes

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10 Minute Homemade Puff Pastry, so fast and easy and so much better than store bought. You will wonder why you didn’t do it sooner!

puff pastry on a wooden boardHomemade Puff 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.

There was always something to be done and besides there was always the grocery store where I could pick up a really good pre-made puff pastry.

I was lucky enough to find this recipe on the Food Network website saved as 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!

Puff pastry

There are probably only about three Italian desserts that are my absolute favourites. I love a really good Crostata , Nutella Chocolate Layer Cake and of course Puff Pastry, which in my opinion is so under-rated.

This is a pastry that is flaky , crispy and buttery. And another bonus point is, that you can fill it  with any filling that suits your tastes.

puff pastry on a wooden board

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!

One thing I noticed is you have to make sure to keep your surface lightly floured all the time, lightly flour your rolling-pin also. Of course your dough will have bits of butter throughout but don’t worry, that is what makes this dough flaky.

Puff Pastry Ham & Cheese Rollups

puff pastry pinwheels how to make, add ham rolling and cutting

This time, I decided to make 2 recipes with the Homemade Puff Pastry, a savory and a sweet.

How to make a Savory Filling for Puff Pastry

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.

ham & cheese puff pastry roll ups

They make the perfect appetizers and were gone in minutes!

How to Make a Sweet Filling for Puff Pastry

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.

Puff Pastry Pear, Walnut & Chocolate Crescents

puff pastry crescents rolling out pastry, stuffing and ready for baking

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.

puff pastry crescents on a wire rack

If you have any left over dough you could always make some double cheese savory twists. They would be perfect with a big bowl of Soup or Stew.

puff pastry crescents on a wire rack dusted with powdered sugar

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!

pinwheel puff pastry up close

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10 Minute Homemade Puff Pastry + Recipes

10 Minute Homemade Puff pastry, fast and easy, flaky and buttery, better than store bought. The perfect dessert, just add the filling.
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Course Appetizer, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings 1 dough recipe
Calories 2944kcal
Author Rosemary Molloy

Ingredients

  • FOR THE PUFF PASTRY
  • 1 1/4 cup very cold butter (salted) (262 grams)
  • 1/2 cup very cold water (118 grams)
  • 1/4 teaspoon salt**
  • 2 cups all-purpose flour (260 grams)

**If using salted butter then add 1/4 teaspoon salt if using unsalted butter than add 3/4 teaspoon salt.

    HAM & CHEESE ROLL UPS

    • 6-8 slices cooked Ham
    • 1 1/4 cups Gruyere or cheese of choice shredded (165 grams)

    PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS

    • 1/2 - 1 pear sliced (not too thick/firm but ripe)
    • 1/4 cup finely chopped walnuts (30 grams)
    • 1/4 cup mini chocolate chips (45 grams)

    EGG WASH

    • 1 egg
    • 1 tablespoon water

    MORE RECIPE IDEAS

      DOUBLE CHEESE TWISTS

      • 1/4 - 1/2 cup shredded cheese fontal or gruyere (60 grams)
      • 1/4 - 1/2 cup freshly grated Parmesan Cheese (25-50 grams)
      • 1-2 tablespoons chopped fresh Italian Parsley

      APPLE CINNAMON FILLING

      • 3 tablespoons brown sugar
      • 1/2 teaspoon cinnamon
      • 1 apple peeled, cored and sliced thin
      US Customary - Metric

      Instructions

      10 MINUTE PUFF PASTRY

      • Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 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 centimeters).
      • Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).

      HAM & CHEESE ROLL UPS

      • Pre-heat oven to 375° (190° celsius)
        Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the 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 1/4 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 (1/2 or 1/3) 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 1/2 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 1/8 " 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

        You can also leave the dough in the fridge over night.
        If you find your dough is browning too much, then cover it with foil and continue baking.
        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.

        Nutrition

        Calories: 2944kcal
        Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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        Thanks to the foodnetwork.com.

        I am republishing this recipe from October 19, 2014 with photo and video updates.

         

         

        Comments

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        1. Adi says

          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

          Reply

        2. Tilly says

          5 stars
          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

          Reply

        3. Janet V Ross says

          5 stars
          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

          Reply

        4. Cate Gundlah says

          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!!

          Reply

        5. Deborah Von Stetten says

          5 stars
          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!

          Reply

          • Rosemary says

            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.

            Reply

        6. Joan says

          5 stars
          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!

          Reply

        7. Amalini Manukulasuriya says

          5 stars
          First time making puff pastry, super recipe came out perfectly. As good if not better then shop bought. Used margarine .

          Reply

        9. Tracey says

          5 stars
          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.

          Reply

        11. Becky says

          5 stars
          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!!

          Reply

        13. John says

          5 stars
          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

          Reply

        15. Rayne says

          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 🙂

          Reply

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