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A buttery, flaky homemade puff pastry dough recipe that is quick and simple to make using a food processor, suitable for sweet or savory pastries.

Ingredients

Scale
  • 1¼ cup very cold salted butter, cut into cubes (*If using unsalted butter, add ¾ teaspoon salt)
  • ½ cup very cold water
  • ¼ teaspoon salt (*If using unsalted butter, add ¾ teaspoon salt)
  • 2 cups all-purpose flour
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Add flour and salt to the food processor.
  2. Add about three-quarters (¾ cup) of the very cold cubed butter and pulse about 10-12 quick one-second bursts until the butter starts to blend.
  3. Add the remaining cubed butter and pulse 2-3 times to combine gently.
  4. Add the very cold water and pulse 4-5 times just until the dough comes together into a ball; avoid overworking.
  5. Turn the dough out onto a lightly floured surface and gently knead about 10 times.
  6. Lightly flour the rolling pin and roll the dough into a rectangle about 12 x 18 inches (30 x 45 cm).
  7. Fold the dough into thirds like an envelope, then fold in half, wrap tightly in plastic wrap, and chill in the fridge for 1-2 hours.
  8. Preheat the oven to 375°F (190°C) for baking pastries.
  9. For ham & cheese roll-ups: Roll chilled dough into a 10 x 14 inch (25 x 35 cm) rectangle, layer with thin slices of cooked ham and shredded Gruyere or cheese of choice, roll tightly lengthwise, brush edges with egg wash to seal, wrap and chill 20-30 minutes.
  10. Slice roll into ¼ inch rounds, place on baking sheet, brush with egg wash, sprinkle more cheese, bake 15-20 minutes until golden and puffed; serve warm.
  11. For pear, walnut & chocolate chip crescents: Roll leftover dough into a large circle, cut into 8-10 triangles, place 1-2 thin pear slices, chopped walnuts, and mini chocolate chips on wide end, roll up, place on baking sheet, brush with egg wash, sprinkle sugar, bake about 15 minutes until golden. Cool briefly and dust with powdered sugar.
  12. For double cheese twists: Mix Parmesan cheese and chopped Italian parsley; roll 1/2 to 1/3 of dough into a thin oval (~1/8 inch thick), sprinkle shredded fontal or Gruyere cheese over half, fold dough over, brush with egg wash, sprinkle Parmesan-parsley mixture, cut into ½-inch strips, twist each strip, place on parchment-lined sheet, bake 20 minutes until golden and melty.
  13. For apple cinnamon turnovers: Toss sliced apple with brown sugar and cinnamon; roll dough into large rectangle (~1/8 inch thick), cut into 6-8 squares, top each with 2-3 apple slices, brush edges with egg wash, fold over and seal edges, brush top with egg wash, sprinkle sugar, bake 20 minutes until golden. Optionally drizzle with frosting once cooled.
  14. For egg wash: Beat 1 egg with 1 tablespoon water; brush pastries before baking for golden, glossy finish.

Notes

Total finished dough weight is approximately 1½ pounds (690 grams), sufficient for multiple pastries or batches., If making dough by hand or stand mixer, mix gently and avoid overworking to preserve flaky layers., Dough can chill in the fridge for 1-2 hours or overnight before use, and stores wrapped in the refrigerator for up to 2-3 days., For longer storage, freeze dough tightly wrapped for up to one month; thaw overnight in fridge still folded before rolling., To prevent over-browning during baking, tent pastries loosely with foil as needed., Use good quality butter for best flavor and texture; avoid margarine., Keep all ingredients cold and work quickly to maintain flaky layers., Use sharp knife to slice roll-ups to keep layers intact.

Nutrition

Find it online: https://margorecipes.com/quick-easy-homemade-puff-pastry/