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Home » Desserts » Donuts & Pastries » Quick & Easy Homemade Puff Pastry

Quick & Easy Homemade Puff Pastry

Last Updated April 25, 2022. Published September 17, 2021 By Rosemary 315 Comments

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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.

puff pastry cut in half stacked.

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 nut use margarine
  • Very cold water
  • Salt
  • All-purpose flour
Puff pastry folded on a wooden board with a rolling pin.

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.

Butter in a food processor and pulsed.

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.

Pulsed water added & pulsed again.

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.

Dough moved to board and gentled kneaded to form a ball.

Lightly flour your rolling-pin, roll the dough out to a rectangle approximately 12×18 inches (30×45 cm).

Dough rolled to form a rectangle.

To create all the flaky layers, fold the rectangle in half and then in half again, like an envelope.

Dough folded on a wooden board.

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!

Dough folded, chilled and ready to use.

Storage and Freezing Tips

  • Store the homemade puff pastry in the refrigerator for several 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.

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.

Making the ham & cheese pinwheels, rolled and placed on a cookie sheet for baking.

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 pinwheels baked.

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.

Dough rolled & cut, stuffed to form crescents, ready for baking on a 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.

Baked crescents dusted with powdered sugar on a wire rack.

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!

Puff pastry stacked on a wooden board.
puff pastry cut in half stacked.
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4.96 from 257 votes

Quick & Easy Homemade Puff Pastry

This Homemade Puff pastry, is fast & easy, flaky and buttery, better than store bought. Use it to make your favourite sweet or savory treats.
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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)*
  • 1/2 cup very cold water
  • 1/4 teaspoon salt*
  • 2 cups all-purpose flour

*If using unsalted butter then add ¾ teaspoon of salt.

    HAM & CHEESE ROLL UPS

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

    PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS

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

    EGG WASH

    • 1 egg
    • 1 tablespoon water

    MORE RECIPE IDEAS

      DOUBLE CHEESE TWISTS

      • 1/4 – 1/2 cup shredded cheese fontal or gruyere
      • 1/4 – 1/2 cup freshly grated Parmesan Cheese
      • 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 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 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.
          Store the homemade puff pastry in the refrigerator for several 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.

          Nutrition

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

          .

          Thanks to the foodnetwork.com.

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

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            Filed Under: Appetizers, Appetizers & Snacks, Desserts, Donuts & Pastries, Holiday Appetizers & Side Dishes, Lunch, Lunch, Most Posts, Recipe Collections, Tarts & Pies

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            1. Sandy Clabaugh says

              September 20, 2021 at 5:49 pm

              Thankfully I found this recipe. So many things for which I need puff pastry and I cannot use the sheets found at groceries. They use an oil that coats my tongue and mouth which reminds me of lard and ruins the taste of whatever I am making.

              Reply
              • Rosemary says

                September 22, 2021 at 6:23 pm

                Hi Sandy, thanks so much, glad to help. Take care.

                Reply
            2. Julie says

              September 20, 2021 at 8:33 am

              5 stars
              So easy thank you.

              Reply
              • Rosemary says

                September 22, 2021 at 6:45 pm

                Hi Julie, thanks so much.

                Reply
            3. Liz Cypert says

              July 17, 2021 at 1:11 am

              Why didn’t I see your recipe before I made puff pastry this morning? Yours looks SO EASY! Well I printed it out and it’s going to be my next project.

              Reply
              • Rosemary says

                July 18, 2021 at 6:56 pm

                Hi Liz, thanks so much and yes it is very easy. Let me know if you try it.

                Reply
            4. Peggy says

              June 30, 2021 at 10:37 pm

              5 stars
              My eleven year old granddaughter loves to make fruit hand pies and we were using pie crust dough. We wanted a bit of puff and this recipe was easy and yummy. A terrific add to her recipe box.

              Reply
              • Rosemary says

                July 1, 2021 at 8:34 pm

                Hi Peggy thanks so much, so glad your granddaughter is helping you bake. Take care and have a wonderful weekend.

                Reply
              • Steven says

                September 29, 2021 at 12:49 pm

                Hi just wanted to know if after the dough comes out of the fridge folded, am I supposed to unfold it ,or roll it out folded up?

                Reply
                • Rosemary says

                  September 29, 2021 at 4:08 pm

                  Hi Steven, roll it folded up. Let me know how it goes.

            5. Vanessa says

              June 21, 2021 at 11:22 pm

              5 stars
              Thank you, Mom! <3 Needed some recipes example for my puff pastry! I’m hungryyyy ahahaha

              Reply
              • Rosemary says

                June 24, 2021 at 8:34 pm

                Your welcome Vanessa, I want to taste it! Love you.

                Reply
            6. HENRY GOLDENBERG says

              June 18, 2021 at 12:37 pm

              HI THERE, I WILL BE ATTEMPTING HOMEMADE PUFF PASTRY, LOOKS SIMPLE ENOUGH BUT PROBABLY VERY DIFFICULT FOR A FIRST TIMER.

              CAN I USE, ONCE DONE THE PUFF PASTRY TO MAKE A CORNISH PASTIE? OR FOR THAT MATTER SAVORY FILLING PIES WHICH WE LOVE HAVING WHEN GUEST COME OVER….

              THANK YOU AND CIAO

              Reply
              • Rosemary says

                June 18, 2021 at 12:44 pm

                Hi Henry, I don’t think you find this difficult at all, much easier then traditional puff pastry. I use it all the time for pies and stuffed savory and sweet. Let me know how it goes.

                Reply
            7. Amanda says

              June 1, 2021 at 1:20 am

              5 stars
              I made this and it turned out great! The dough was buttery and flaky and baked beautifully. I filled mine with semisweet chocolate chips and topped them off with a chocolate drizzle. I can’t wait to try other recipes with this dough recipe. Thank you for sharing.

              Reply
              • Rosemary says

                June 1, 2021 at 6:40 pm

                Hi Amanda, thanks so much, so glad you liked it. Have a great week.

                Reply
            8. Gayle says

              May 30, 2021 at 4:29 pm

              Will this work with gluten-free flour?

              Reply
              • Rosemary says

                May 30, 2021 at 4:40 pm

                Hi Gayle I really don’t know because I have never used gluten free flour, you can try and see.

                Reply
            9. Isa says

              April 30, 2021 at 7:12 pm

              It will be nice to do video how to make it step by step

              Reply
              • Rosemary says

                April 30, 2021 at 7:52 pm

                Hi Isa, yes I am going to have that redone, thanks for asking. Have a great weekend.

                Reply
            10. Mirsini says

              April 30, 2021 at 5:29 pm

              hey there! quick question, I am going to use this recipe to make my own millefeuille and wanted to know, 1st. if 1/4 thick will be enough to hold the cream and not get soggy? 2nd how do i best cook the sheet without it getting too thick? do i cover it with another sheet pan? Thank you!! i am so excited to see a recipe that is not as scary and time consuming.

              Reply
              • Rosemary says

                April 30, 2021 at 7:59 pm

                Hi Mirsini, I don’t understand the 1/4 thick, puff pastry sheets should be quite thin, then they will puff up, as far as baking goes, place your pastry on a parchment paper lined cookie sheet and prick the sheets very well with a fork. Brush with milk and sprinkle with icing sugar. Bake for approximately 15 minutes or until golden. Remove from the oven and let cool completely. (if the pastry is very puffy lightly flatten with a clean towel). Hope that helps let me know what you mean by 1/4 inch. 🙂

                Reply
            11. Zhanna says

              April 27, 2021 at 5:10 pm

              5 stars
              I made it and it was, so easy and quick. Once baked it was layered and soft, just perfect.

              Reply
              • Rosemary says

                April 27, 2021 at 7:01 pm

                Hi Zhanna, thanks so much, so glad you enjoyed it. Take care.

                Reply
            12. Ron says

              April 18, 2021 at 2:53 am

              Can i mix this with a stand mixer

              Reply
              • Rosemary says

                April 18, 2021 at 7:00 pm

                Hi Ron, you probably could just be careful not to over mix. Once it starts to come together move to a flat surface and continue by hand.

                Reply
            13. Sue says

              April 4, 2021 at 8:07 pm

              5 stars
              Excellent Thankyou after reading the ingredients on a packet of store bought pastry decided to try my own.
              This was brilliant flaky, buttery, crisp best recipe ever so pleased

              Reply
              • Rosemary says

                April 6, 2021 at 6:53 pm

                Hi Sue, thanks so much, so glad you liked it. Have a great week.

                Reply
            14. Jan says

              March 22, 2021 at 11:15 pm

              5 stars
              Excellent recipe! I made half the recipe and used it to wrap Beef Wellington. Looking forward to making this pastry again and trying other fillings. Thank you!!

              Reply
              • Rosemary says

                March 23, 2021 at 5:54 pm

                Hi Jan, thanks so much, that’s a great idea. Take care.

                Reply
            15. Janet says

              March 21, 2021 at 5:47 pm

              5 stars
              I made this and , Oh, how delish it was. I froze 1/2 and used later. It was just as good when I thawed and used it. Thank you so much for the recipe. Years ago, I made some and it was also very good but, took a lot of time. I did make it a few times, but I was much younger and felt like it. I’m going to try to make this with gluten free flour. Wish me luck. Thanks again for the recipe.

              Reply
              • Rosemary says

                March 21, 2021 at 6:58 pm

                Hi Janet, thanks so much and yes it is so much easier than the traditional way and tasty too. Take care, have a great week.

                Reply
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