Puff Pastry Recipe

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.

Puff Pastry

Quick and easy, this homemade Puff Pastry is made with simple ingredients and is much tastier than store bought.

Prep: 40min

Total: 220min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 646 kcal, Carbohydrate 51 g, Protein 7 g, Fat 47 g, Saturated Fat 29 g, Trans Fat 2 g, Cholesterol 122 mg, Sodium 298 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 cup unsalted butter (cold (227g))
• 2 cups all-purpose flour ((240g))
• 1 Tbsp sugar ((12g))
• 1/2 tsp kosher salt ((2g))
• 8-10 Tbsp cold water ((120-150 mL))

Instruction:

1. Place butter in the freezer for 10 minutes.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Grate the frozen butter into the flour. (Dice the remaining end of butter that you can’t grate.) Toss the butter into the flour mixture with your hands until well coated.
4. Drizzle 6 tablespoons of water over the mixture and fold the mixture together until it clumps together. Continue adding water a tablespoon at a time until a loose and crumble dough forms. (It should hold when squeezed.)
5. Gently knead the dough a few times in the bowl until a cohesive mass is formed. Shape into a ½-inch thick square and wrap tightly in plastic wrap. Chill for 1 hour.
6. On a lightly floured surface, roll the chilled dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a letter. Turn 90 degrees. Repeat rolling, folding, and rotating 3 more times.
7. Fold back into thirds, wrap tightly, then chill for at least 2 hours or up to 2 days, or placed in a freezer bag and freeze for up to 2 months.

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.

Prep: 10min

Total: 30min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 2944 kcal, servingSize 1 serving

Ingredients:

• 1 1/4 cup very cold butter (salted)* cut into cubes
• 1/2 cup very cold water
• 1/4 teaspoon salt*
• 2 cups all-purpose flour
• 6-8 slices cooked Ham
• 1 1/4 cups Gruyere or cheese of choice shredded
• 1/2 – 1 pear sliced (not too thick/firm but ripe)
• 1/4 cup finely chopped walnuts
• 1/4 cup mini chocolate chips
• 1 egg
• 1 tablespoon water
• 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
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 apple peeled, cored and sliced thin

Instruction:

1. 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).
2. 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.
3. 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.
4. 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!
5. 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.
6. In a small bowl beat together the egg and water.

Fast and Easy Puff Pastry

Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort. Since this pastry uses only a few ingredients, it’s important to make those ingredients top-quality. We recommend Vermont’s Cabot unsalted butter and sour cream, both of which are available nationally.

Prep: 30min

Total: 1

Yield: varies

Serving Size: 586g

Nutrition Facts: servingSize 586g, calories 2730 calories, Carbohydrate 190g, Cholesterol 555mg, Fiber 7g, Protein 34g, Sodium 1470mg, Sugar 5g, Fat 208g, Saturated Fat 126g, Trans Fat 8g

Ingredients:

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt*
• 1/2 teaspoon baking powder
• 16 tablespoons (227g) unsalted butter cold cut in pats*
• 1/2 cup (113g) sour cream

Instruction:

Whisk together the flour, salt, and baking powder., Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces., Stir in the sour cream; the dough won’t be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads., Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle., Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter., Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8″ x 10″ rectangle. Fold it in three again., Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size., Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.

Easy Homemade Puff Pastry

Leave those frozen sheets on the store shelf! This is the best tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes.

Prep: 15min

Total: 220min

Serving Size: 1 pastry

Nutrition Facts: servingSize 1 pastry, calories 418 kcal, Carbohydrate 23 g, Protein 3 g, Fat 34 g, Saturated Fat 21 g, Cholesterol 91 mg, Sodium 296 mg

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/4 cups unsalted butter ((2 1/2 sticks), cold)
• 1/2 cup cold water

Instruction:

1. Place the flour and salt in a large bowl and whisk to combine.
2. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
3. Stir in the cold water until a thick dough forms.
4. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
5. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
6. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
7. Fold the dough in thirds, like a letter.
8. Turn 90 degrees, roll and fold again.
9. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

Puff Pastry Recipe

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