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Quick & Easy Homemade Puff Pastry

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This Homemade Puff pastry, is fast & easy, flaky and buttery, better than store bought. Use it to make your favourite sweet or savory treats.

Ingredients

Scale

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

  1. 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).
  2. 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).
  3. 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).

Notes

The weight of the finished puff pastry dough is 1 1/2 pounds / 690 grams.

If you do make the dough by hand be sure to not over work the dough, you just want to gently combine the ingredients.

The dough can be made in a stand up mixer with the flat beaters, beat on low just to bring the dough together and continue with the recipe.

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 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.

Find it online: https://allguiderecipes.info/puff-pastry/