Introduction

Making puff pastry from scratch might seem daunting, but this quick and easy homemade puff pastry recipe is perfect for home cooks looking to impress with flaky, buttery layers. Plus, it pairs beautifully with a variety of sweet and savory fillings for versatile treats.

Two thick, folded layers of pale beige dough are stacked on top of each other. The dough shows soft, smooth texture with visible thin layers and slight rolling marks. Small gaps and air pockets can be seen in the folds, emphasizing the layered nature of the dough. The dough rests on a cracked wooden surface dusted with flour, and the background is a simple dark blue. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cup very cold butter (salted)*, cut into cubes
½ cup very cold water
¼ teaspoon salt*
2 cups all-purpose flour
6-8 slices cooked ham
1¼ cups Gruyere or cheese of choice, shredded
½ – 1 pear, sliced (ripe but firm)
¼ cup finely chopped walnuts
¼ cup mini chocolate chips
1 egg
1 tablespoon water
¼ – ½ cup shredded cheese (fontal or Gruyere)
¼ – ½ cup freshly grated Parmesan cheese
1-2 tablespoons chopped fresh Italian parsley
3 tablespoons brown sugar
½ teaspoon cinnamon
1 apple, peeled, cored, and sliced thin

Instructions

Step 1: In a food processor fitted with a metal blade, combine the flour and salt. Add ¾ cup of the cold butter cubes and pulse about 10 to 12 times (one-second pulses) until the butter is absorbed.
Step 2: Add the remaining cold butter cubes and pulse two or three more times to combine. Add the cold water and pulse four to five times until the dough just comes together into a ball. Be careful not to over-process.
Step 3: Turn the dough onto a lightly floured surface and knead lightly about 10 times. Roll into a rectangle about 12 x 18 inches, lightly flouring the dough and rolling pin to prevent sticking.
Step 4: Fold the dough like an envelope, then fold it in half. Wrap it tightly in plastic wrap and refrigerate for 1 to 2 hours.
Step 5: For ham & cheese roll-ups, remove dough from fridge and roll the folded dough into a 10 x 14 inch rectangle on a floured surface. Cover with thin slices of cooked ham and sprinkle with shredded cheese.
Step 6: Roll the dough lengthwise as tightly as possible. Brush edges with egg wash to seal, wrap in plastic, and refrigerate for 20-30 minutes.
Step 7: Slice the roll into ¼ inch slices, place on a prepared cookie sheet, brush with egg wash, sprinkle with more cheese, and bake at 375°F (190°C) for 15-20 minutes until golden. Serve warm.
Step 8: For pear, walnut, and chocolate crescents, roll remaining dough into a large circle and cut into 8-10 triangles. Place 1-2 pear slices, walnuts, and chocolate chips on the wide part of each triangle.
Step 9: Roll each triangle from the wide end toward the tip, place on cookie sheet, brush with egg wash, sprinkle with sugar, and bake for about 15 minutes until golden. Cool and dust with powdered sugar before serving.
Step 10: For double cheese twists, mix Parmesan and parsley in a small bowl. Roll dough (half or third) into a 1/8-inch thick oval, sprinkle shredded cheese on one half, fold dough over, brush with egg wash, and sprinkle with Parmesan mixture.
Step 11: Slice into ½ inch strips, twist each strip, and place on parchment-lined sheets. Bake at 375°F (190°C) for about 20 minutes until golden. Serve warm.
Step 12: For apple cinnamon filling, toss sliced apples with brown sugar and cinnamon. Roll out dough into a rectangle about 1/8 inch thick, cut into 6-8 squares.
Step 13: Place 2-3 apple slices on each square, brush edges with egg wash, fold to seal, brush tops with egg wash, sprinkle sugar, and bake for 20 minutes until golden. Optionally, drizzle with frosting.
Step 14: To make egg wash, beat together the egg and water in a small bowl to brush the pastries before baking.

Tips & Variations

Make sure the butter and water are very cold to achieve flaky layers in your puff pastry.
Use different cheeses, like fontal or aged cheddar, to customize flavor.
Try swapping pears with figs or apples with berries for seasonal variations.
For a sweeter twist, sprinkle pastries with cinnamon sugar before baking.

Storage

Store any leftover puff pastry treats in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5-10 minutes to restore crispness. The raw dough can be wrapped tightly and kept refrigerated for up to 2 days or frozen for longer storage.

How to Serve

A square piece of folded dough with a smooth, pale beige surface rests on a flour-dusted wooden table. Behind it, there is a white bowl holding a light yellow ball of butter with a butter knife inside. A wooden rolling pin dusted with flour lies horizontally next to the bowl. The scene is simple, focusing on the raw ingredients and preparation tools, with soft natural lighting highlighting the textures of the dough and flour. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just remember to adjust the salt in the recipe accordingly to maintain the right flavor balance.

Do I need a food processor to make the dough?

A food processor is recommended for speed and even mixing, but you can also make the dough by hand using a pastry cutter or two knives to cut the butter into flour, then adding the cold water and mixing until it forms a dough.