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 nut 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 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.
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
- 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
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
Nutrition
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Thanks to the foodnetwork.com.
I am republishing this recipe from October 19, 2014 with photo and video updates.
Sandy Clabaugh says
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.
Rosemary says
Hi Sandy, thanks so much, glad to help. Take care.
Julie says
So easy thank you.
Rosemary says
Hi Julie, thanks so much.
Liz Cypert says
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.
Rosemary says
Hi Liz, thanks so much and yes it is very easy. Let me know if you try it.
Peggy says
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.
Rosemary says
Hi Peggy thanks so much, so glad your granddaughter is helping you bake. Take care and have a wonderful weekend.
Steven says
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?
Rosemary says
Hi Steven, roll it folded up. Let me know how it goes.
Vanessa says
Thank you, Mom! <3 Needed some recipes example for my puff pastry! I’m hungryyyy ahahaha
Rosemary says
Your welcome Vanessa, I want to taste it! Love you.
HENRY GOLDENBERG says
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
Rosemary says
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.
Amanda says
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.
Rosemary says
Hi Amanda, thanks so much, so glad you liked it. Have a great week.
Gayle says
Will this work with gluten-free flour?
Rosemary says
Hi Gayle I really don’t know because I have never used gluten free flour, you can try and see.
Isa says
It will be nice to do video how to make it step by step
Rosemary says
Hi Isa, yes I am going to have that redone, thanks for asking. Have a great weekend.
Mirsini says
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.
Rosemary says
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. 🙂
Zhanna says
I made it and it was, so easy and quick. Once baked it was layered and soft, just perfect.
Rosemary says
Hi Zhanna, thanks so much, so glad you enjoyed it. Take care.
Ron says
Can i mix this with a stand mixer
Rosemary says
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.
Sue says
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
Rosemary says
Hi Sue, thanks so much, so glad you liked it. Have a great week.
Jan says
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!!
Rosemary says
Hi Jan, thanks so much, that’s a great idea. Take care.
Janet says
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.
Rosemary says
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.