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A quick and easy homemade puff pastry recipe that results in buttery, flaky pastry perfect for both savory and sweet filling recipes.

  • Total Time: 30 minutes (plus 1-2 hours chilling)
  • Yield: 1 dough recipe (makes enough dough for multiple uses) 1x

Ingredients

Scale
  • 1¼ cup very cold salted butter, cut into cubes (if unsalted butter is used, add ¾ teaspoon salt)
  • ½ cup ice-cold water
  • ¼ teaspoon salt (if using salted butter, adjust accordingly)
  • 2 cups all-purpose flour
  • 6–8 slices cooked ham (for ham & cheese roll ups)
  • 1¼ cups shredded Gruyere or preferred cheese (for ham & cheese roll ups)
  • ½ – 1 pear, thinly sliced (ripe but firm) (for pear, walnut & chocolate chip crescents)
  • ¼ cup finely chopped walnuts (for pear, walnut & chocolate chip crescents)
  • ¼ cup mini chocolate chips (for pear, walnut & chocolate chip crescents)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • ¼ – ½ cup shredded fontal or Gruyere cheese (for double cheese twists)
  • ¼ – ½ cup freshly grated Parmesan cheese (for double cheese twists)
  • 1–2 tablespoons chopped fresh Italian parsley (for double cheese twists)
  • 3 tablespoons brown sugar (for apple cinnamon filling)
  • ½ teaspoon cinnamon (for apple cinnamon filling)
  • 1 apple peeled, cored, and thinly sliced (for apple cinnamon filling)

Instructions

  1. Fit your food processor with the metal blade. Add the flour and salt, then toss in ¾ cup (170 grams) of the cold butter cubes. Pulse about 10 to 12 quick one-second pulses until the butter is roughly mixed in.
  2. Add the rest of the cold butter and pulse 2 or 3 more times, no more.
  3. Add the cold water and pulse 4 or 5 times just until the dough begins to come together in a ball. Be careful not to over-process.
  4. Turn the dough out onto a lightly floured surface and knead gently about 10 times.
  5. Lightly flour your rolling pin and the dough as needed to prevent sticking.
  6. Roll the dough into a rectangle about 12 by 18 inches (30 by 45 cm).
  7. Fold the rectangle like an envelope, then fold it in half again to form a compact package.
  8. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours (2 hours preferred for best texture).
  9. Preheat the oven to 375°F (190°C) before baking any filled pastries.
  10. For Ham & Cheese Roll Ups: Roll out one portion of chilled dough (still folded) to roughly 10 x 14 inches (25 x 35 cm). Layer with thin slices of cooked ham and shredded cheese.
  11. Roll the dough up lengthwise as tightly as possible. Brush edges with egg wash to seal.
  12. Wrap in plastic and chill for 20-30 minutes to firm up for slicing.
  13. Unwrap and slice into ¼-inch thick pinwheels with a sharp knife.
  14. Place slices on a parchment-lined baking sheet, brush tops with egg wash, sprinkle with more cheese.
  15. Bake for about 15 to 20 minutes until golden and crispy. Serve warm.
  16. For Pear, Walnut & Chocolate Chip Crescents: Roll remaining dough into a large circle and cut into 8 to 10 triangles.
  17. Place 1 or 2 slices of pear on the wider end of each triangle, sprinkle finely chopped walnuts and mini chocolate chips on top.
  18. Roll up each triangle starting from the wide end into crescents.
  19. Place crescents on parchment-lined baking sheet, brush with egg wash, and sprinkle with a bit of sugar.
  20. Bake for about 15 minutes or until golden.
  21. Cool slightly, then dust with powdered sugar before serving.
  22. For Double Cheese Twists: Mix Parmesan cheese and chopped parsley in a bowl.
  23. Roll a portion of dough into a thin oval about 1/8 inch thick.
  24. Sprinkle shredded cheese on the top half, fold bottom half over to cover, brush with egg wash, then sprinkle Parmesan-parsley mixture on top.
  25. Cut into ½ inch strips, twist each strip, and place on parchment-lined sheet.
  26. Bake for about 20 minutes until golden. Serve warm.
  27. For Apple Cinnamon Filling: Toss sliced apples with brown sugar and cinnamon until well coated.
  28. Roll dough into a large rectangle or square about 1/8 inch thick.
  29. Cut the dough into 6 to 8 squares.
  30. Top each square with a few apple slices.
  31. Brush edges with egg wash, fold over and seal well.
  32. Brush tops with egg wash, sprinkle with sugar.
  33. Bake for about 20 minutes until golden.
  34. Optional: Drizzle with frosting after cooling.
  35. For Egg Wash: Whisk together 1 egg and 1 tablespoon water to brush over pastry for golden shine.

Notes

Finished puff pastry dough weighs about 1 1/2 pounds or 690 grams., If making dough by hand, mix gently to avoid overworking., The dough can also be made in a stand mixer with flat beaters on low speed until formed., Dough can be refrigerated overnight wrapped in plastic for convenience., If pastry browns too fast during baking, loosely cover with foil and continue baking., Store wrapped dough in the fridge for 2-3 days., Dough can be frozen for up to one month in a freezer-safe container., When using frozen dough, thaw overnight in fridge while still wrapped and folded; roll out without unfolding first.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: Varies with use
  • Calories: 2944 kcal per dough recipe
  • Fat: Not specified
  • Carbohydrates: Not specified
  • Protein: Not specified