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Quick & Easy Homemade Puff Pastry Recipe

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4.5 from 105 reviews

Quick & Easy Homemade Puff Pastry recipe with versatile fillings including ham & cheese roll-ups, pear walnut chocolate crescents, double cheese twists, and apple cinnamon turnovers. This recipe uses cold butter and a food processor to make flaky, buttery puff pastry in about 10 minutes of prep plus chilling time, ideal for savory and sweet pastries.

Ingredients

Scale

Puff Pastry Dough

  • 2 cups all-purpose flour
  • ¼ teaspoon salt*
  • 1¼ cup very cold salted butter, cut into cubes
  • ½ cup very cold water

Ham & Cheese Roll-Ups

  • 6–8 slices cooked ham
  • 1¼ cups Gruyere or cheese of choice, shredded
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Additional shredded cheese for topping

Pear, Walnut & Chocolate Crescents

  • ½ – 1 pear, sliced (ripe but firm)
  • ¼ cup finely chopped walnuts
  • ¼ cup mini chocolate chips
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Brown sugar for sprinkling
  • Powdered/icing sugar for dusting

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
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Apple Cinnamon Filling

  • 1 apple, peeled, cored and thinly sliced
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Sugar for sprinkling
  • Optional frosting for drizzling

Instructions

  1. Prepare Puff Pastry Dough: Using a food processor fitted with the metal blade, combine flour and salt, then add three-quarters of the cold butter cubes. Pulse 10-12 times in one-second pulses to absorb the butter. Add the remaining butter cubes and pulse 2-3 more times, then add cold water and pulse 4-5 times until dough just forms a ball. Avoid over-processing.
  2. Knead and Roll Dough: On a lightly floured surface, knead dough lightly about 10 times. Roll dough into a 12×18 inch rectangle, fold like an envelope and then fold in half. Wrap in plastic and refrigerate for 1-2 hours.
  3. Make Ham & Cheese Roll-Ups: Remove dough from fridge and roll the folded dough to approx. 10×14 inch rectangle. Cover with ham slices and shredded cheese. Roll tightly lengthwise, brush edges with egg wash to seal, wrap, and refrigerate 20-30 minutes. Slice into ¼ inch slices, place on cookie sheet, brush tops with egg wash, sprinkle cheese, bake at 375°F (190°C) for 15-20 minutes until golden, and serve immediately.
  4. Prepare Pear, Walnut & Chocolate Crescents: Roll remaining dough into a large circle and cut into 8-10 triangles. Place pear slices, chopped walnuts, and chocolate chips on wide end of each triangle. Roll up towards point, place on cookie sheet, brush with egg wash, sprinkle with a little brown sugar, and bake 15 minutes at 375°F (190°C) until golden. Cool and dust with powdered sugar.
  5. Make Double Cheese Twists: Mix Parmesan cheese with chopped parsley. Roll ⅓ to ½ of dough into a 1/8 inch thick oval. Sprinkle shredded cheese on half, fold over, brush with egg wash, sprinkle Parmesan mix on top. Slice into ½ inch strips, twist each strip and place on parchment-lined cookie sheet. Bake 20 minutes at 375°F (190°C) until golden. Serve warm.
  6. Prepare Apple Cinnamon Turnovers: Toss apple slices with brown sugar and cinnamon in a bowl. Roll remaining dough into a large rectangle or square 1/8 inch thick and cut into 6-8 squares. Place 2-3 apple slices on each square, brush edges with egg wash, fold over and seal. Brush tops with egg wash, sprinkle sugar, bake 20 minutes at 375°F (190°C) until golden. Optionally drizzle with frosting.
  7. Make Egg Wash: In a small bowl, beat together one egg and one tablespoon water, using as needed for various recipes.

Notes

  • Use very cold butter and water for flakier puff pastry layers.
  • Do not over-process the dough in the food processor to keep texture light and flaky.
  • Chill dough after folding to help develop layers and ease rolling.
  • Variations can be made with different cheeses or fruits based on preference.
  • Egg wash helps pastries brown nicely and acts as glue for sealing edges.
  • The puff pastry dough can be made ahead and refrigerated up to 24 hours before using.
  • Baking temperature is consistent at 375°F (190°C) for all pastry preparations.

Keywords: quick puff pastry, homemade puff pastry, ham cheese roll-ups, pear crescent, cheese twists, apple turnovers, easy pastry recipe, baking pastry

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